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Mochi (もち, 餅) [motɕi] ⓘ is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki ...
Shingen mochi was developed in the 1960s and inspired by the locally made abekawa mochi (安倍川餅) which is traditionally eaten during Obon festival in Yamanashi and Shizuoka prefectures. Shingen mochi, like abekawa mochi, is a rice cake covered with kinako (roasted soybean flour) and brown sugar syrup.
Kagami mochi (鏡餅, "mirror rice cake") is a traditional Japanese New Year decoration. It usually consists of two round mochi (rice cakes), the smaller placed atop the larger, and a daidai (a Japanese bitter orange) with an attached leaf on top. In addition, it may have a sheet of konbu and a skewer of dried persimmons under the
Wagashi ( 和菓子, wa-gashi) is a traditional Japanese confection that is often served with green tea, especially the type made of mochi, anko ( azuki bean paste ), and fruit. Wagashi is typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in ...
Daifuku is a popular wagashi in Japan and is often served with green tea . Daifuku (plain type) Daifuku comes in many varieties. The most common are white, pale green, or pale pink-colored mochi filled with anko. Daifuku are approximately 4 cm (1.5 in) in diameter. Nearly all daifuku are covered in a fine layer of rice flour (rice starch), corn ...
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Butter mochi is a cake made from coconut milk, glutinous rice flour (mochiko), and butter and is a popular dessert in Hawaiian cuisine. Description [ edit ] Butter mochi combines textures and flavors of its two main influences, mochi and cake .
Kuzumochi. Kuzumochi (葛餅/久寿餅) is a Japanese term referring either to mochi cakes made of kuzuko ( 葛粉 ), starch derived from the root of the kuzu plant, or mochi cakes made from Lactobacillales - fermented wheat starch ( 久寿餅 ), a speciality dish local to certain wards of Tokyo, served chilled and topped with kuromitsu and ...
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