Rakugan This is a kind of Higashi. It has a low water content. Those sweets are beautiful, elegant and japanese art. Originally posted 2017-10-18 10:54:00.
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, […]
Zucchini with Mochifilling Some time ago the zucchini blog parade of Habutschu noticed, I thought I experiment a little bit: The Mochifilling is slightly sweet, but by Chili and Paprika, spicy sharp at the same time. The result is a courgette concept, which is of a different kind: Ingredients: 1 ca. 3cm thick slice of […]
Rice Cultivation After the question: What’s rice? I dedicated myself to a further topic about rice cultivation: Rice has been cultivated for thousands of years in Africa and Asia. Since modern times, rice is also cultivated in Europe and America. Italy is one of Europe’s largest rice producers. This article addresses the types of rice […]
Something about Rice … Since one of our main products for cooking wagashi is rice, I would like to start a article series about rice. First I will clarify the question: What is rice? For this I will present different varieties of rice. Originally posted 2017-10-09 17:09:00.
Ichigo Daifuku Mochi (イチゴ大福) (Daifuku Mochi with Strawberryfilling) This Wagashi is a form of Namagashi. In Japan they are very popular. They are served in spring, about March, while the strawberry season. Originally posted 2017-10-05 20:28:00.
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