Japanese cheesecake (also called soufflé-style cheesecake) has a much lighter, airy texture than western-style cheesecake, beloved for its mousse-like consistency. However, there are a variety of fillings available nowadays, including chestnut paste, green tea paste, cream cheese, and everyone’s favorite: ice cream! 8 – Japanese Cheesecake – チーズケーキ Traditionally, monaka are filled with anko. The wafers have a delightfully crispy texture, and come in a variety of shapes, including squares, flowers, seashells, and a wide range of animals! Monaka is a type of wagashi (traditional Japanese sweets) consisting of anko (sweet red bean paste) sandwiched between two thin mochi wafers. 7 – Monaka – もなか (Sweet Red Bean Paste Sandwiched Between Wafers) In time, however, Karukan with an anko (sweet red bean) filling became very popular. Originally, it was served without filling. The mixture is kneaded, then steamed, creating an elastic and sweet white sponge. The wholesome dish is made from a combination of rice flour, grated Japanese yam, water, and sugar. The word “karu” means “light”, and “Yōkan” is a confection made from a sweet bean paste (see above), hence the dish was referred to as a lighter version of Yōkan. It came to be during the rule of the Satsuma Domain (1686-1715) when yams, the main ingredient of karukan, were in abundance throughout the region. Karukan is a sweet steamed bun, originating from Kagoshima Prefecture. Mizu Yōkan, meaning “water” on the other hand, has a far more liquid-like consistency and is often sold in cups and eaten with a spoon. Meaning “kneaded,” it has a thicker, firmer texture, is prepared as large blocks, and served and eaten as slices. The first, Neri Yōkan, is the most common. Today, however, a version of Yōkan made from sweet potatoes, chestnuts, and matcha has become hugely popular.Ī rich and thick jelly-like dessert, there are in essence two main types of Yōkan. Yōkan (羊羹) is one of Japan’s oldest sweets, traditionally made from anko (sweet red bean paste) or shiro-an (sweet white bean paste), agar jelly, and sugar. 5 – Yōkan – 羊羹 (Confection Made from Sweet Bean Paste) Nowadays, many variations of Daifuku are available, including Fruit Daifuku (anko or shiro-an with fruits inside) and Ice cream Daifuku. It is one of the most popular foods to buy from Wagashi (traditional Japanese confectionery) shops.ĭaifuku was used to be called Harabuto mochi (thick belly rice cake) due to its filling nature, but in time the name was changed to Daifuku mochi as the word “Daifuku” not only means “big/thick”, but also “great luck.” 4 – Daifuku – 大福 (Mochi Balls Filled with Sweet Bean Paste)ĭaifuku is a type of mochi (glutinous rice cake) usually filled with anko (sweet red bean paste) or shiro-an (sweet white bean paste). Castella is sold in long boxes and served cut into slices, often with green tea. The cake batter is made from a mixture of four basic ingredients: flour, eggs, honey, and sugar. Ovens did not exist during that time in Japan, so the locals invented a coal-fired kiln called a “Hikigama (引き釜)” to make Castella. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile.” The cake was first brought to Nagasaki, a famous trading port city, by Portuguese merchants in the 16th century. 3 – Castella – カステラ (Japanese Honey Sponge Cake)Ĭastella is a Japanese honey sponge cake, dating back over 400 years. Nowadays, a variety of fillings are available for this beloved dish, including custard cream, sweet potato paste, and even matcha paste. However, the word “dora” means “gong,” the famous percussion instrument, and it is believed that the dessert is named as such, due to its circular shape. Some manga or anime fans may know the name from the widely popular manga series Doraemon, as it’s the character’s favorite sweet. This is simply a dessert you have to get your teeth into! 2 – Dorayaki – どらやき (Sweet Red Bean Paste Sandwiched Between Pancakes)ĭorayaki is a dessert of anko (sweet red bean paste) sandwiched between two fluffy, honey-like flavored pancakes. However, arguably the most popular variation of dango is Midarashi dango, a sweet soy sauce glazed dango that is renowned for its intense sweet and savory flavor. There is a wide variety of dango available such as Sanshoku (triple color) dango, Kinako dango (dango coated in kinako(roasted soybean) powder), and Yomogi dango (dango made with Japanese mugwort). This sweet and wholesome sticky rice cake is usually served in sets of 3-5 on a skewer. Japanese Desserts Summary 1 – Dango – 団子 (Sticky Rice Cake Balls on a Stick)ĭango is a popular street food, made from a mixture of different types of rice flour – uruchi rice (non glutinous rice) flour and glutinous rice flour.
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