Japanese Cakes/Wagashi 12: Recipe-Dango/Sweet Dumplings
(Mitarashi Dango) This simple recipe is particularly dedicated to my friends at Bouchonfor2, Bread...
Read Moreby dragonlife | Jun 21, 2009 | Uncategorized | 12 |
(Mitarashi Dango) This simple recipe is particularly dedicated to my friends at Bouchonfor2, Bread...
Read Moreby dragonlife | Jun 20, 2009 | Uncategorized | 4 |
(Mitarashi Dango) Dango (団子) is a Japanese dumpling made from mochi-ko (rice flour), related to...
Read Moreby dragonlife | Jun 19, 2009 | Uncategorized | 11 |
Kakigōri (かき氷) is a very popular Japanese dessert made from shaved ice flavored with syrup. It was...
Read Moreby dragonlife | Jun 19, 2009 | Uncategorized | 2 |
Youkan come in many guises. Here is an easy and ver basic recipe for “Mizu Youkan”...
Read Moreby dragonlife | Jun 18, 2009 | Uncategorized | 8 |
Here is another popular type of Japanese Wagashi fit for Vegans and Vegetarians: Youkan! Mizu...
Read Moreby dragonlife | Jun 18, 2009 | Uncategorized | 4 |
Here is a simple Japanese Cake/Wagashi Recipe that can be adapted to all shapes by vegans and...
Read Moreby dragonlife | Jun 16, 2009 | Uncategorized | 4 |
It had been some time since I checked on that great confectionery institution in Shizuoka City, LE...
Read Moreby dragonlife | Jun 13, 2009 | Uncategorized | 0 |
Here is another traditional Japanese Cake/Wagashi: Hanabira Mochi (菱葩餅 in Japanese)! Hanabiramochi...
Read Moreby dragonlife | Jun 11, 2009 | Uncategorized | 12 |
Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink...
Read Moreby dragonlife | Jun 10, 2009 | Uncategorized | 8 |
Here is an example of what could be done by a Japanese chef as Wagashi/Japanese Cake! This...
Read Moreby dragonlife | Jun 8, 2009 | Uncategorized | 4 |
Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with...
Read Moreby dragonlife | Jun 6, 2009 | Uncategorized | 12 |
Wagashi/Sakura Mochi Here is a simple way to make mochi. Bear in mind that mochi can be eaten...
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