This wagashi is a sweet dumpling made from a variety of rice flour. The raindrop cake is generally served with toppings as it doesn’t have any flavour of its own.īook your stay here Dango Image Credit: Shutterstock Known as mizu shingen mochi in Japanese, it is unlike a typical cake as it is translucent and made from water and agar. Raindrop cake Image Credit: ShutterstockĪs the name suggests, this delicacy resembles a raindrop. It is made of fruit jelly, gelatine or sweetened bean paste and should be enjoyed fresh. It is made of pancake batter and stuffed with anko, custard, chocolate or sweet potato.īook your stay here Namagashi Image Credit: ShutterstockĬreated in beautiful and delicate designs representing the four seasons, Namagashi is a type of wagashi and a Japanese candy included in tea ceremonies. However, taiyaki is a sweet Japanese cake, shaped like tai, the fish it is named after. The unique fish-like appearance of this wagashi can be puzzling, with some confusing it as a savoury treat. Also a wagashi, this sweet delight is stuffed with a red bean paste between two fluffy pancakes. If you have watched the popular Japanese manga series Doraemon, you know this dessert as Dora cakes. The delicious, sweet and chewy snack comes in different flavours like strawberry, coffee and chocolate.īook your stay here Dorayaki Image Credit: Shutterstock It is stuffed with red bean paste to give a pillowy exterior and sweet centre. Daifuku Image Credit: ShutterstockĪlso known as daifuku mochi, this wagashi is a bun made of mochi and anko. Known as kōhī zerī in Japanese, it is served with cream and condensed milk.īest New Cafes And Coffee Shops To Try In Hong Kong Right. If you love drinking coffee, then you will enjoy eating coffee too! This Japanese delicacy brings the aromatic flavours of coffee to the firm texture of jelly. It was not until the Heian period that it became a staple for everybody.īook your stay here Coffee Jelly Image Credit: Shutterstock Mochi emerged as a delicacy for the aristocracy during the Yayoi period. Ironically, this dessert didn’t originate in Japan, but it came from China. In Japanese culture, mochi is believed to bring good fortune and health therefore, it is a big part of religious festivals. Typically, mochi is served with a garnish of powdered sugar. It comes in many exciting flavours, ranging from matcha and sakura to strawberry. Probably one of the most loved delicacies in Japanese cuisine, mochi is a sweet, sticky and chewy wagashi. With the basics covered, here are 16 authentic Japanese desserts that you must try: Mochi Image Credit: RODNAE Productions/Pexels However, it is essential to know that every Japanese dessert is not a wagashi. One special category of traditional Japanese sweets is known as wagashi, typically served with green tea. On the other hand, anko is a sweet red paste made from azuki beans that you may find at the centre of many sweets. Mochi is not only an ingredient but also a popular dessert! It is essentially a rice cake made by steaming glutinous rice (mochigome) for hours until it forms a thick paste, then shaped into balls. There are a couple of ingredients you should know about before indulging in Japanese desserts – mochi and anko – that add a unique and delicious flavour. Not only are the desserts delicious, but they also look beautiful! And, if you have a sweet tooth, then these authentic Japanese desserts should definitely be on your list of food items to try. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20 to 30 minutes.Ranked fourth on Taste Atlas’ best cuisine list, Japanese food is a big part of exploring the country along with its majestic monuments and landmarks.If you cook too long, your mixture will condense down too much. If you don't heat long enough, your agar won't be fully dissolved. Add some soybean flour to the plate and drizzle black sugar syrup on top of the cake or on the side. When they are ready, they should easily slide out just by slightly tilting the molds. Use a spatula to stir the mixture a few times. Try to be as accurate with the timing as possible. Maintaining a medium heat level, allow mixture to boil for 1 minute, then turn off heat. Turn the stovetop to medium heat and bring the agar water mixture to a boil.
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