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List Of Japanese Desserts And Sweets
In Japan, desserts were being made for centuries well before sugar was made widely available. Many desserts commonly available in Japan can be traced back for hundreds of years. In Japanese cuisine, traditional sweets are known as , and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist. Japanese desserts * * * * Castella * * Coffee jelly * Green tea ice cream * Hakuto jelly * * Melonpan * Mochi ice cream * * Purin * Raindrop cake * * Tokyo banana File:Hakuto peach jelly.jpg, Hakuto jelly is a seasonal dessert in Japanese cuisine available in the summer. File:Mochi Ice Cream.jpg, Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling. Image:Making sata andagi.jpg, are sweet, deep fried buns of dough similar to doughnuts is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea Ice Cream
or matcha ice (抹茶アイス ''Matcha aisu'') is an ice cream flavor popular in Japan and other parts of East Asia. Green tea ice cream is also sold in ''monaka'' form. It has been available in the United States since the late-1970s, primarily in Japanese restaurants and markets, but is currently moving into mainstream availability. Background There is a clear indication that Mount Fuji-shaped green tea ice cream was an item on the menu at the royal dinner party during the Meiji period (1868–1912). The true origin of green tea ice cream, however, is unknown. Although green tea itself seems to have existed as local handmade ice cream at some districts in Japan, none of the Japanese flavored ice creams were merchandised until the 1990s because the major Japanese ice cream manufacturers were producing vanilla, strawberry and chocolate. However, green tea shaved ice has been well known and popular in Japan long before green tea ice cream. The amount of imported ice cream incr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sticky Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi (food)
is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokyo Banana
is a Japanese banana-shaped sponge cake with cream filling. It is the official souvenir sweet of Tokyo and is manufactured and sold by . Tokyo Bananas come in many different flavors and are usually packaged individually in plastic. The original flavor is known as Tokyo Banana , and is filled with a banana custard cream. The cream filling uses strained banana puree. After baking, the sponge cake is steamed to bring out a soft texture. Tokyo Banana Miitsuketa is manufactured at MASDAC Corporation's factory in Tokorozawa, Saitama. Tokyo Bananas are sold across stores in Tokyo and in several major Japanese airports. History Tokyo Banana , the original banana custard flavor, first went on sale in 1991. Even before Tokyo Banana, there were a large number of souvenir cakes in Tokyo, but Tokyo Banana was the first to include "Tokyo" in its product name. As of 2016, the yearly sales are roughly 4 billion yen. The first store selling Tokyo Banana outside of Tokyo was established i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sata Andagi
are sweet deep fried buns of dough similar to doughnuts (or the Portuguese ''malasada'', or the Dutch ''oliebollen''), native to Southern China, there named sa-yung (沙翁, Yale Romanization: sa1yung1, PinYin: ''shā wēng''), then spread to the Japanese prefecture of Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Sata andagi is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried. In its Okinawan name'', Saataa'' means "sugar", while ''andaagii'' means "deep fried" ("oil" (''anda'') + "fried" (''agii'')) in Okinawan (''satō'' and ''abura-age'' in Japanese.) It is also known as ''saataa andagii'' and ''saataa anragii''. Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese techniques.http://www.wonder-okinawa.jp/026/e/kashi.html Okinawan tourism site. They are typically pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raindrop Cake
Raindrop cake is a dessert made of water and agar that resembles a large Drop (liquid), raindrop. It first became popular in Japan in 2014 and later gained international attention. History In Japan the dessert is known as ''mizu shingen mochi'' (水信玄餅). The dish is an evolution of the List of Japanese desserts and sweets, Japanese dessert ''shingen mochi'' (:jp:桔梗信玄餅, 信玄餅). Shingen mochi was developed in the 1960s and inspired by the locally made ''Abekawa, abekawa mochi'' (:jp:安倍川餅, 安倍川餅) which is traditionally eaten during Obon Festival, Obon festival in Yamanashi Prefecture, Yamanashi and Shizuoka Prefecture, Shizuoka prefectures. Shingen mochi, like abekawa mochi, is a rice cake (Mochi, ''mochi'') covered with Kinako, ''kinako'' (roasted soybean flour) and brown sugar syrup. It is named after Takeda Shingen a famous daimyo who ruled over Yamanshi during the Sengoku period, Sengoku era. He is said to have used mochi which consisted of ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purin (pudding) , a Jewish holiday
{{disambig ...
Purin may refer to: * Purin (pudding), Japanese name for crème caramel or custard pudding * Purin (Sanrio), or Pudding Dog, a character marketed by Sanrio, creators of Hello Kitty * Fon Purin, or Pudding Fong, a character in the anime ''Tokyo Mew Mew'' * Alexei Purin (born 1955), Russian poet and critic * Purin, Japanese name for Jigglypuff, a ''Pokémon'' character See also * Purina (other) * Purine, an organic compound * Purim Purim (; , ; see Name below) is a Jewish holiday which commemorates the saving of the Jews, Jewish people from Haman, an official of the Achaemenid Empire who was planning to have all of Persia's Jewish subjects killed, as recounted in the Boo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momiji Manjū
Momiji manjū is a type of manjū and Imagawayaki. The confection is a buckwheat and rice cake shaped like a Japanese maple leaf, and is a local specialty on the island of Itsukushima (Miyajima) in Hiroshima. It is typically filled with red bean paste. Overview Momiji manjū is a local specialty and souvenir in Itsukushima, Three views of Japan. Today, Momiji manjū is known not only for Miyajima's souvenirs but also Hiroshima Prefecture’s miyagegashi nationwide. Momiji manjū was invented by a Wagashi craftsman in the late Meiji period. See also * List of Japanese desserts and sweets * Miyagegashi * Meibutsu is a term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades. ... * Tokusanhin References {{reflist Japanese desserts and sweets ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Times
The ''Los Angeles Times'' (abbreviated as ''LA Times'') is a daily newspaper that started publishing in Los Angeles in 1881. Based in the LA-adjacent suburb of El Segundo since 2018, it is the sixth-largest newspaper by circulation in the United States. The publication has won more than 40 Pulitzer Prizes. It is owned by Patrick Soon-Shiong and published by the Times Mirror Company. The newspaper’s coverage emphasizes California and especially Southern California stories. In the 19th century, the paper developed a reputation for civic boosterism and opposition to labor unions, the latter of which led to the bombing of its headquarters in 1910. The paper's profile grew substantially in the 1960s under publisher Otis Chandler, who adopted a more national focus. In recent decades the paper's readership has declined, and it has been beset by a series of ownership changes, staff reductions, and other controversies. In January 2018, the paper's staff voted to unionize and final ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi Ice Cream
Mochi ice cream is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and community activist Frances Hashimoto. Description Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream adds flavor and creaminess to the confection while the mochi adds sweetness and texture. The traditional ice cream flavors used are vanilla, chocolate and strawberry. Other flavors, such as Kona coffee, plum wine, green tea, and red bean, are also widely used. Mochi can also be flavored as a complement to the ice cream filling. When making mochi, it is dusted with either potato or cornstarch to keep it from caking while being formed and handled. History Japanese daifuku and manjū are the predecessors to mochi ice cream, commonly featuring adzuki bean filling. Due to the temperature and consistency of mochi and ice cream ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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