Ukishima Ukishima is a wagashi. This is a kind of steamed cake. Who wants to try the original recipe, changes the marzipan by Anko. Originally posted 2017-11-14 10:00:00.
Hakuriki-ko (薄力粉) Since I am going to deal with Ukishima next, I would like to go to Hakuriki-ko. Hakuriki-ko is a type of wheat flour. Wheat flour is referred to in Japanese as komugiko. Originally posted 2017-11-14 02:17:00.
Equinox: O-Higan The O-Higan (お彼岸), the equinox is a Buddhist festival. This festival is celebrated in Japan in spring (Haru no Higan) (23 March) and in autumn (Aki no Higan) (23 September). Originally posted 2017-10-28 04:19:00.
Mochigome – The Mochi rice Finally comes the article! The correct rice! The Mochireis! I initiate a line of good on the subject of type of rice! I will introduce different Types of rice. Mochigome (Oryza stativa japonica glutonisa) is a japanese round grain rice. Originally posted 2017-10-28 18:27:00.
Welcome! This blog is for all Wagashine-curious and above all experimenting chefs! What is Wagashi (菓子 菓子)? Wagashi is a term for Japanese sweets. They are made of rice flour (from Japanese rice such as Mochigome), anko (red bean paste) and starch / gelling agent (Kudzu, agar agar). If necessary, additional nuts and cores are […]
Cultural importance of Rice After the theme of rice cultivation, I would like to comment on the cultural importance of rice. Rice is the staple food of Asia. In this way, it plays a central role in Asian culture. It is connected to religion and language. Originally posted 2017-10-23 10:27:00.
Fried Mochidumplings with Hoisin sauce At Eat-Train-Befit you find a blog parade to the theme workout recipes. That’s why I have experimented in the mochi kitchen. If it’s someone too much sugar in the recipe for the mochi balls, you can do it without any sugar and took other spieces instead. Because of the rice, […]
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