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.
#Taiyaki red bean paste series#
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. Otherwise you can also find them ready to eat in Asian grocery stores or on the internet.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. You can find our recipe for anko in this article :Īzuki beans can be found in organic stores and sometimes in supermarkets. Azuki beans or if you can’t find any, red beans by default.The recipe of ankoĪs we have seen above, anko is easy to make. To sprinkle on ice cream kakigori for example, tsubuan is more appropriate because azuki beans are not crushed. If you want to make Japanese desserts, for filling them koshian is the most suitable and common. Sarashian 晒し餡: Koshian that has been desiccated and then rehydrated.Koshian 漉し餡: Tsubushian with the pods removed.Tsubuan 粒餡: Azuki beans are boiled with sugar without any post processing.There are several types of anko according to the fineness of grinding of azuki : There is also white anko, which is made with white beans. You should not confuse ” anko ” which is sweet azuki bean paste.
The pod is sometimes removed, then the anko is boiled, crushed and sweetened. The anko is made with azuki beans, sugar or honey.
It is a paste that is close to chestnut cream in taste and is a favorite of Japanese people. Anko 餡子 also known as an 餡 is a sweetened red azuki bean paste アズキ that is found in most Japanese desserts like the dorayakior the taiyaki.
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