Wagashi

In the Japanese Kitchen, one calls wagashi (和菓子) traditional pastry makings.
wa (和) wanting to say Japanese, and gashi (菓子), sucrerie.
One can divide them into 4 categories: the frosts ( Yokan ), the sugar refineries ( higashi , castings in sugar paste and rice flour), rice puddings ( Manjū , balls cooked with the vapor) and cakes cooked with the furnace ( yakigashi , monaka , kinds of sandwiches lined with beans). The basic ingredients are cane sugar, the beans, the flour of rice and the flour of corn, the kanten (Agar-agar) for the frosts.

Varieties

  • Anmitsu
  • Amanattou
  • Arare
  • Daifuku
  • Dango
  • Ginbou
  • Hanabiramochi
  • Higashi
  • Imagawayaki/Kaitenyaki
  • Kanten
  • Kusa mochi
  • Kuri kinton
  • Manjū
  • Matsunoyuki
  • Monaka
  • Namagashi
  • Oshiruko
  • Sakuramochi
  • Senbei
  • Taiyaki
  • Uiro
  • Yakigashi
  • Yokan
  • Zenzai

External bonds

http://embruns.net/autres-sujets/wagashi_patisserie_japonaise.html

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