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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