Recipe Daifuku Mochi
Recipe Daifuku Mochi Originally posted 2017-10-02 05:12:00.
Matcha Kuzu Mochi Matcha Kuzu Mochi is a kind of jelly which has a very soft consistency. Ingredients: 10g Power Consumption 100 ml of water 1g or min. ½ tsp agar agar 15 g of sugar 1 teaspoon matched powder 1 tbsp of sugar 1 approx. 50 ml of hot water for stirring (not hotter […]
Kuzu Mochi with currant rim This Kuzu recipe is a variant, which is more jelly-like, than the other Kuzumochi recipes. Since the mass consists only of starch, sugar and water it is less kind a mochi. Above all, it has a very soft consistency. Originally posted 2017-07-11 06:38:40.
Tomato Sauce A Recipe for tomato sauce. Ingredients: 2 Tomatoes (blanched, scratched inside, we only need the mark) 1 tbsp Oil 100 ml Water 1 Onion Acids: 1 tbsp White wine vinegar 1 Spritzer lemon juice Sweeteners: 3-4 tbsp Cane Sugar (yes, the Sauce is sweetish) 1 tbsp sugar syrup Spices ½ – 1 tsp […]
Subdivision of Wagashi After I explained Wagashi, I would like to dedicate the next articles to types of Wagashi. Wagashi can be divided according to type of production, type of use, historical background, occasion of serving and water content. The less water they contain, the more dry they are, the longer they last. I’ve tried […]
The Mortar The term “mortar” comes from the Latin word Mortarium. This means griddle or bowl. In the Roman Empire, a mortar was the name for a ceramic vessel, which was used to grind and mix milk products, herbs and spices. Nowadays, a mortar is used. The mortar can consist of porcelain, agate, corundum, marble, […]
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