Recipe Kuzu Mochi
Kuzu Mochi This Kuzu Mochi is a kind of jelly with texture of mochi. Originally posted 2017-09-30 22:52:00.
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, […]
Mochi with tomato sauce I dared to take a small challenge. In the blog Simple Recipes Cooking is just taking place a blog parade on the subject tomatoes. Then I thought to myself: Why not? To all who love Wagashi! This recipe is not sweet! 🙂 More of a lunch. The problem is that this […]
What are Wagashi? In this article, I would like to refer to the question: What are wagashi (和菓子)? You will learn how they are served and eaten. Wagashi is a term for japanese sweets. Sweets and snacks are called okashi (菓子). Cake and chocolate are called yogashi (洋菓子). Originally posted 2017-09-28 16:46:00.
Ukishima [浮き島 (うきしま)] Ukishima stands for “floating island” or “swimming plants”. This Wagashi consists of 2 layers. The lower, dark layer stands for the roots, while the upper layer is green and represents growing plants. Originally posted 2017-09-28 06:59:00.
Gefällt dir die Seite?
Dann spendier der Autorin einen Kakao!