(Mitarashi Dango) This simple recipe is particularly dedicated to my friends at Bouchonfor2, Bread + Butter, Eeyoreblues 27 and The Sophisticated Gourmet! Japanese dango are...
Here is another traditional Japanese Cake/Wagashi: Hanabira Mochi (菱葩餅 in Japanese)! Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year. Hanabiramochi...
Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder. As promised here is a simple recipe for kinako/黄な粉,...
Here’s the latest creation by my good friend, Bernard Heberle, the owner-patissier at Abondance in Hamamatsu City! It is called “Tisane”, or herb tea infusion....
In my previous article, I introduced the recipe for “red sweetmeats” or just “anko” in Japanese, an improtant ingredients in Wagashi. But the red/violet colour...
One main ingredients in traditional Wagashi/Japanese Cakes is “anko” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”. I would like...
