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Manjū
is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of ''anko'' (red bean paste), usually made from boiled adzuki beans and sugar. ''Manjū'' is sometimes made with other fillings such as chestnut jam. In Hawaii, one can find Okinawan ''manjū ''that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include ''koshian'', ''tsubuan'', and ''tsubushian''. History Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). It originated in China under the name ''mantou'' in Chinese, but became known as ''manjū'' when it came to Japan. In 1341, a Japanese envoy who came back from China brought back ''mantou'' with him and started to sell it as ''nara-manjū''. This was said to be the origin of Japanese ''manjū''. Since then, it has been eaten for ... [...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 * Tokusanhin is a Japanese term for specialty food products associated with particular Japanese regions.''Japan's Socio-Economic Evolution: Continuity and Change'' (Japan Library, 1996), eds. Sarah Metzger-Court & Werner Pascha, p. 157. ''Tokusanhin'' are oft ... References {{reflist Japanese desserts and sweets ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white ''mantou'' were something of a luxury in preindustrial China. Traditionally, ''mantou'', '' bing'', and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from , soft and fluffy in the most elegant restaurants, to over , firm and dense for the working man's lunch. As white flour, being more heavily processed, was once more expensive, white ''mantou'' were something of a luxury in preindustrial China. Traditionally, ''mantou'', '' bing'', and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south, but are often served as street food or a restaurant dish, rather than as a st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manti (dumpling)
Manti is a type of dumpling popular in most cuisines of the South Caucasus, Balkans, Central Asia, and Afghanistan. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics.More Than Just Another Dumpling , The School of Russian and Asian Studies, retrieved 25 January 2014 The dumplings typically consist of a spiced meat mixture, usually or , wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location.< ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baozi
Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of ''mantou'' from Northern China. Two types are found in most parts of China and Indonesia: ''Dàbāo'' (大包, "big bun"), measuring about across, served individually, and usually purchased for take-away. The other type, ''Xiǎobāo'' (小包, "small bun"), measure approximately wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular throughout China and have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Kuzuko
Kudzu powder, called ''géfěn'' () in Chinese, ''kuzuko'' (; ) in Japanese, ''chik-garu'' () or ''galbun'' (; ) in Korean, and ''bột sắn dây'' in Vietnamese is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts. Examples of dishes that use ''kuzuko'': * ankake (liquid stock thickened with kuzuko) * goma- dofu (kuzuko pudding with sesame paste) Examples of wagashi (Japanese desserts) with kuzuko: * kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu) * kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with kuzuko) * Mizu manjū (red bean paste is coated with translucent kuzuko paste that is then allowed to set into a jelly-like consistency) Examples of Tong sui ''Tong sui'' (; ), also known as ''tim tong'', is a collective term for any sweet, warm soup or custard served as a dessert at the end of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kudzu
Kudzu (; also called Japanese arrowroot or Chinese arrowroot) is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive species, invasive in many parts of the world, primarily North America. The vine densely climbs over other plants and trees and grows so rapidly that it smothers and kills them by blocking most of the sunlight. The plants are in the genus ''Pueraria'', in the pea family Fabaceae, subfamily Faboideae. The name is derived from the Japanese language, Japanese name for the plant East Asian arrowroot, (''Pueraria montana'' var. ''lobata''), . Where these plants are Naturalisation (biology), naturalized, they can be invasive species, invasive and are considered noxious weeds. The plant is edible, but often sprayed with herbicides. Taxonomy and nomenclature The name kudzu describes one or more species in the genus ''Pueraria'' that are closely related, and some of them ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adzuki Bean
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across Japan, Korea, China, Nepal and Bhutan. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans (as well as soybeans) dating from 3000 BC to 2000 BC are indicated to still be largely within the wild size range. Enlarged seeds occurre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant ''Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese ''wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mamador
Mamador (ままどおる) is a cake-like Japanese sweet from Fukushima. History Mamador means "Sucker" '' in Spanish. Mamador sold from 1967 in Sanmangoku. Chocolate Mamador also available for a limited time, from October to June. In 2018, Mamador price rose from 80 yen to 100 yen because of rising wheat prices. Mamadors are cake-like and have an azuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ... filling. See also * Miyagegashi * Usukawa Manju * List of Japanese dessert and sweets References External links Official website(Japanese). Culture in Fukushima Prefecture Japanese desserts and sweets Japanese snack food {{confection-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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