Wagashipedia
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Abekawa Mochi
Rice Cake with Soybean Flour
Abekawa Mochi is a soft rice cake covered with roasted soybean flour or sweet red bean paste. It's a traditional Japanese sweet from Shizuoka that people have loved for more than 50 years. It’s said that a famous samurai leader, Tokugawa Ieyasu, also enjoyed this treat.
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Kuzukiri
Arrowroot Starch Noodles
This refreshing summer dessert features clear, jelly-like noodles made from arrowroot starch. Each portion is packed in a bamboo-inspired tube.
The noodles have a smooth, slippery texture and a clean taste, making them perfect for cooling down on hot days. It's not just delicious—it's fun to prepare and beautiful to look at. -
Summer festivals and fireworks are here!
Summer is here! 🌞 July marks the peak of summer in Japan, with rising temperatures and endless opportunities for outdoor activities. It’s also the season of summer festivals and fireworks, filling the air with excitement. Wearing a yukata and enjoying the festive atmosphere under the night sky is a uniquely Japanese summer experience.
History of Wagashi
The history of wagashi, Japanese sweets, dates back to the Nara period (8th century). During this period, techniques and cultures from China and Korea were introduced, and early Japanese confections made with sugar and flour were produced in Japan. During the Heian period (AD 794 - 1185), court culture flourished and tea ceremonies and banquets became popular. This led to the creation of more exquisite and artistic wagashi. During the Kamakura period (AD 1185 - 1333), Buddhist-influenced vegetarian cuisine and vegetarian confections became widespread, and simple, seasonal ingredients were often utilized.
Type of Wagashi
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Producing area
京都府 | Kyoto
Kyoto is widely regarded as the cultural and historical center of Japan, drawing visitors from around the world. As the nation's capital from 794 to 1868, it boasts a deep historical legacy and a rich history and traditions.
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