Wagashi: The Total Guide To Japanese Edible Arts
Wagashi, a traditional Japanese sweet can be said as a representative of all Japanese sweets. The main ingredients of wagashi are mochi and anko in various colors. This post will introduce you the varieties of wagashi andat the last will also post the easiest recipe of anko you can try on your own.
What is "Wagashi"(和菓子)...?
This post will introduce you different kinds of wagashi and at the last will post some easy ways to try making wagashi on your own.
One kind of traditional Japanese sweet which you can taste the season.
They are served cold and Japanese enjoy them in hot days of summer.
Recently, daifuku with some fruits inside such as strawberry and grapes are popular.
You can easily get them at food stalls or at any grocery store. Some have anko and some are covered with sweet taste soy sauce.
For the best yatsuhashi, your only choice is to visit Kyoto!
Yokan(羊羹): Sweet bean jelly
In summer, instead of normal yokan, Japanese have mizu-yokan, which is more a soft and jelly texture version of yokan.
Manju(まんじゅう): Chinese bun wagashi
Some manjus are shaped unique, such as momiji manju in Hiroshima is shaped like red leaves.
Other unique wagashi
Japanese have a very serious discussion on whether to start eating your taiyaki form the head or from the tail.
As you might have already noticed, Anko is essential when making wagashi: Check out the recipe!
- Quite sure I'm a Ramen freak. Almost up to 200ramens in 2017. Not only ramens but also love to eat around and drink around.