vrijdag 22 november 2013

Japanese desserts (Wagashi) (Kopie)

Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.
Wagashi is typically made from natural based (mainly plant) ingredients. The names used for wagashi commonly fit a formula — a natural beauty and a word from ancient literature.

Types of Wagashi

Anmitsu is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyuhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.
A few variations on this dessert do exist. Mitsumame is anmitsu without bean paste, the mamie meaning the peas that are served with the syrup and anko instead. Cream anmitsu is anmitsu with ice cream on top. Shiratama dango are also commonly used as toppings.

Amanatto is a Japanese traditional confectionery which is made of azuki beans or other beans, covered with refined sugar after simmered with sugar syrup and dried. In Hokkaido, amanatto is used for cooking the sekihan. For this reason, unlike other areas, the sekihan of Hokkaido is a little sweet.
It was developed by Hosoda Yasubei during Bunkyu years (1861 – 1863) in the Edo period. He established a wagashi store which was named from his childhood name, Eitaro. That store continues in Tokyo yet. Originally amanatto was called amananatto, the name was abbreviated to amanatto after World War II. The resemblance of the name to the name of the fermented bean dish natto is only coincidental.

Botamochi are a springtime treat made with sweet rice and sweet azuki (red bean) paste. They are made by soaking sweet rice for approximately six hours. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice.

Daifukumochi or Daifuku in short, literally “great luck”, is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi (rice cake) filled with anko (sweet red bean paste). These come in two common sizes, one about as large in diameter as a half-dollar coin, the other large enough to fill the palm of a hand. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all Daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner’s sugar or cocoa.


Yomogi daifuku -A version made with kusa mochi, which is mochi flavored with mugwort.

Ichigo daifuku -A variation containing strawberry and sweet filling, most commonly anko, inside a small round mochi. Creams are sometimes used for sweet filling. Because it contains strawberry, it is usually eaten during the spring time. It was invented in the 1980s. Many patisseries claim to have invented the confection, so its exact origin is vague.

Yukimi Daifuku (“snow-viewing daifuku”) is a brand of mochi ice cream manufactured by the Japanese/Korean company Lotte. It consists of a ball of vanilla ice cream wrapped in a thin layer of mochi, or rice cake.

Dango is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea.

There are many different varieties of dango which are usually named after the various seasonings served on or with it.

Anko : Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions. An-Dango is the most popular flavor in Japan.

Bocchan dango : Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.

Chichi dango : Slightly-sweet light treats usually eaten as a dessert.

Goma : sesame seeds. It is both sweet and salty.

Kinako : A toasted soy flour.

Kushi dango : Dangos held by a skewer.

Mitarashi: A syrup made from shouyu (soy sauce), sugar and starch.

Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.

Hanabiramochi – A flat red and white sweet mochi wrapped around anko and a strip of candied gobo (burdock). There are also served at the first tea ceremony of the new year.

Ikinari dango – A steamed bun with chunks of sweet potato in the dough, with anko in the center. It is a local confectionery in Kumamoto.

Imagawayaki is a Japanese dessert often found at festivals and other places that one might, in America, find funnel cake. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern), and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as potato and mayonnaise.

Monaka is a Japanese sweet made of azuki bean filling sandwiched between two thin crisp wafers made from mochi. The wafers may be shaped like cherry blossoms, chrysanthemums and so on. modern monaka can also be eaten filled with ice cream.

Oshiruko (also zenzai) – a hot dessert made from anko in a liquid, soup form, with small mochi floating in it. served in a bowl with mochi

Rakugan - a small, very solid and sweet cake which is made of rice flour and mizuame.

Sakuramochi is a Japanese Sweets, sweet pink mochi, covered with sakura leaf. It is especially eaten by girls on Hinamatsuri, March 3.
The style of Sakuramochi differs from the regions in Japan. Basically, the east of Japan such as Tokyo uses shiratama-ko (rice flour) and the west side such as Kansai uses domyoji-ko (glutinous rice flour) for batter.

Taiyaki (“baked sea bream”) is a Japanese fish-shaped cake. like a kaitenyaki. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings are custard, chocolate, and cheese. Some shops even sell taiyaki with okonomiyaki or a sausage inside.

Taiyaki is made using taiyaki or regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown.

Taiyaki was first baked by a sweet shop Naniwaya in Azabu, Tokyo in 1909, and now can be found all over Japan, especially at food courts of supermarkets and Japanese festivals.

Uiro is a steamed cake made of rice flour and sugar. It is chewy, similar to mochi, and subtly sweet. Flavours, among others, include azuki bean paste, green tea (matcha), yuzu, strawberry and chestnut. The Nagoya city is particularly famous for its uiro, but it can also be purchased in traditional Japanese confectionery shops throughout Japan.

Warabi mochi – a wagashi traditionally made from warabi and served with kinako and kuromitsu.

Yatsuhashi is a Japanese kind of confectionary, a form of miyagegashi (sweet sold mainly as a souvenir) from Kyoto. It is one of the best known meibutsu (famous regional products) of Kyoto. It’s made from rice flour (joshinko), sugar and cinnamon. Baked, it is similar to senbei. Raw yatsuhashi (Nama yatsuhashi) has a soft texture and is often eaten wrapped around red bean paste, and may come in a variety of different flavours.

Yokan is a thick jellied dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yokan and mizu yokan. “Mizu” means “water”, and indicates that it is made with more water than usual. Mizu yokan is often chilled and eaten in summer


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