Japanese sweets are light and delicate in appearance, and tend to be fresh, with an intriguing Japanese flavor. The ingredients of Japanese sweets are carefully selected, and with their delicate shapes, they can be said to be an exquisite work of art, a double treat for the eyes and the palate.
1, Katsushika 桜 (くざくら)
Sakura leaves wrapped in katsushika skin bean paste filled snacks.
2, 桜 cake (さざくらち)
A Japanese confectionery made by mixing glutinous rice flour and flour, then branding it into a thin crust, folding it, wrapping it in bean paste filling, and wrapping it up in salted cherry blossom leaves.
3, Gannabeans (あまなっとう)
A Japanese dessert in which beans, such as pinto beans, are boiled, mixed with sugar and honey and boiled again and again several times, and then sprinkled with white sugar.
4, お萩(おはぎ)
Japonica rice and glutinous rice mixed and steamed, gently pounded and kneaded into a small ball, wrapped in a small bean filling, soybean noodles food.
5. Kashiwacho (かしわち)
Rice cakes stuffed with beans and wrapped in mistletoe leaves. It is usually made on the Dragon Boat Festival.
6. Rakugan (らくがん)
A kind of Japanese dry confectionery, where glutinous rice flour, fried barley flour, soybean flour, etc. are mixed with sugar and then pressed into a mold to make a flower shape.
7. Mizutaki (みようかん)
A soft, moist yokan made by solidifying bean paste filling with agar.