In addition to intense flavor and sweetness, what sets luxe Japanese fruit apart is its perfect appearance. Perfectly round, blemish-free melon, grapes larger than quarters, and magenta-hued strawberries that shine like jewels. And while this kind of prestige fruit has been legally available for ...
In general, Nian Gao has a mildly sweet taste with a subtle rice flavor. It is slightly chewy and sticky, thanks to the glutinous rice used in its preparation. The sweetness comes from ingredients like sugar or other sweeteners, which can vary based on regional recipes and personal preferences...
The taste of these three wagashi was excellent but the flavors themselves are not unique to the Boy’s Festival, just the shape and decoration. Kashiwa Mochi is a springtimewagashi, usually available in April and May. The taste of themochiitself is conventional but thekashiwaleaf does impart a...
In addition to the novel and exceptional taste, this is a foodie souvenir that you ought to be able to take back home with you when you visit Kyoto. Even if you are not into wagashi confections, you might still like this as it is similar in taste and texture to caramel — but even ...
Try that with a lemon.Yuzuis used to flavor many things fromsashimiand grilled fish tomochiandwagashi.Yuzushu,yuzuliqueur is fairly uncommon in Japan so we tried making our own at home this year. We continue with our winter season Japanese fruit liqueur series and tell you about makingyuzush...
How Does Mochi Mochi Mushi Pan Taste? ’Mochi mochi’ refers to the Japanese mochi rice cake made from sticky glutinous rice. Mochi mochi is a playful, onomatopoeic adjective that illustrates the heft and stickiness of this bread. This product is intended to be the meeting of steamed bread an...
Unagi Kimo (Eel Liver) うなぎ肝 Eel liver is even more nutritious than eel flesh, and quite tasty too! Sprinkled with sansho, grilled eel liver, or unagi kimo kabayaki is an excellent tsumami (snack, hors d'oeuvres) and goes extremely well with beer! In
The sweet potato came to Japan some 300 years ago and is now a very common ingredient in many wagashi confections. (See below for details.) Kyoto Cinnamon Omiyage: Yatsuhashi Cinnamon came to Japan in the 8th century. At that time cinnamon was considered more a medicine than a spice. It ...
Natsumikan is a bitter Japanese citrus fruit in season during the summer months. Several wagashi confection stores in Kyoto are quite famous for their chilled natsumikan jellies, in which the jelly is usually inside the hollowed out whole natsumikan fruit peel. They are a bit expensive but are...