November 2009 Blog Posts (56)

Japanese Cakes/Wagashi 15: Daifuku

DAIFUKU-1



Daifukumochi (大福餅), or Daifuku (大福) (literally "great luck"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.



The traditional daifuku, like all Wagashi are vegan in concept.



But Daifuku comes in many varieties.

The most common is white, pale green or pale pink colored mochi filled with anko.

These come in two… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:59pm — No Comments

Japanese cakes/Wagashi 14: Satsuma Imo/Sweet Potatoes

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Satsuma Imo or Sweet Potatoes are often used in Japanese cakes/Wagashi.

The great advantage is that it makes for completely vegan cakes with an almost endless source of variations.



Here is the basice recipe from you will be able to improvise!



INGREDIENTS:



-Satsuma/Sweet Potato: 400g (peeled)

-Sugar: 75 g

-Agar agar powder: 3 g

-Salt: a pinch

-Water: 20… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:59pm — No Comments

Japanese Cakes/Wagashi 13: Kabotcha/Pumpkins

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Just found this recipe to please vegans (and others) with a sweet tooth:

Japanese Cake/Wagashi: Pumpkin/Kabotcha Wagashi!



INGREDIENTS: For 5 cakes

-Pumkin paste: 20 g

-Rice flour: 30 g

-Sugar: 12 g

-Water: 50 ml

-Sweetmeats/Anko (See Recipe here)

-Cornstarch: enough for operation

-Pumpkin seeds or pine nuts: 5… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:58pm — No Comments

Japanese Cakes/Wagashi 12: Recipe-Dango/Sweet Dumplings

DANGO-1a

(Mitarashi Dango)



This simple recipe is particularly dedicated to my friends at Bouchonfor2, Bread + Butter, Eeyoreblues 27 and The Sophisticated Gourmet!



Japanese dango are not complicated, although it might be better to make a lot at a… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:57pm — No Comments

Japanese Cakes/Wagashi 11: Dango/Sweet Dumplings

DANGO-1a

(Mitarashi Dango)



Dango (団子) is a Japanese dumpling made from mochi-ko (rice flour), related to mochi. It is often served with green tea.

In Edo times, they were very popular at tea stands along the country roads.



Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:57pm — No Comments

Japanese Cakes/Wagashi 10: Youkan: Easy Recipe-Mizu Youkan

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Youkan come in many guises. Here is an easy and ver basic recipe for "Mizu Youkan" that you will be able to adapt into many creations of yours! For vegans, vegetarians and omnivores!



INGREDIENTS:

-Boiled azuki beans: 1 can (430 g)

-Brown sugar: 60 g

-Salt: a pinch

-Agar agar Powder ("kanten" in Japanese): 4 g

-Water: 300 ml + 300 ml



RECIPE:



MIZU-YOKAN-2



Blend beans and 300… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:55pm — No Comments

Japanese Cakes/Wagashi 9: Youkan

YOUKAN-JELLY



Here is another popular type of Japanese Wagashi fit for Vegans and Vegetarians: Youkan!



YOUKAN-MIZUYOKAN

Mizu Youkan



Yōkan (羊羹) is a thick jellied dessert made of red bean paste, agar (寒天/"kanten" in Japanese, and sugar. It is usually sold in a block form, and eaten in slices.



There are two main types: neri yōkan and mizu yōkan. "Mizu" means "water", and indicates that it is made with more water than usual. Mizu yōkan is often chilled and… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:54pm — No Comments

Japanese Cakes/Wagashi 8: Recipe-Beni Mochi

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Here is a simple Japanese Cake/Wagashi Recipe that can be adapted to all shapes by vegans and vegetarians! Beni Mochi.

Beni Mochi, or 紅餅 in Japanese, means "Red Mochi".



INGREDIENTS: 16 pieces



-Rice flour: 250 g

-White sugar: 80 g

-Water: 100 ml/half a cup (for white mochi)

-Brown sugar (take care in choosing the colour): 80 g

-Water: 100 ml/half a cup (for red… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:53pm — No Comments

Japanese Cakes/Wagashi 7: Creation 3-Hanabira Mochi

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Here is another traditional Japanese Cake/Wagashi: Hanabira Mochi (菱葩餅 in Japanese)!

Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year. Hanabiramochi is also served at the first tea ceremony of the New Year.



The name "hanabiramochi" literally means "flower petal mochi". The original form of Hanabiramochi is Hishihanabira, a dessert that was eaten by the Imperial family at special events coinciding with the beginning of the… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:52pm — No Comments

Japanese Cakes/Wagashi 6: Creation 2/Sakura Mochi

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Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom).



Sakura Mochi (桜餅) or Cherry Blossom Mochi has been popular all over Japan since the beginning of gastronomy in the Land of the Rising Sun.

The style of Sakura Mochi differs from the regions in Japan.

Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉/ rice… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:52pm — No Comments

Japanese Cakes/Wagashi 6: Creation 1

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Here is an example of what could be done by a Japanese chef as Wagashi/Japanese Cake!

This particular Birthday Cake creation is the work of Chef Maeda at Kouseido in Osaka City!

Will look around and post other creations whenever I can!



Here is a breakdown of the above:



WAGASHI-VARIETIES-MOMO



"Momo"/Peach



WAGASHI-VARIETIES-MIKAN



"MIkan"/Orange



WAGASHI-VARIETIES-TSUBAKI



"Tsubaki"/Camelia…



WAGASHI-VARIETIES-SAKURA Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:51pm — No Comments

Japanese Cakes/Wagashi 5: Recipe-Kinako/Roasted Soy Beans Powder

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Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder.



As promised here is a simple recipe for kinako/黄な粉, roasted soy beans powder, so often used with Japanese cakes/Wagashi!



MOCHI-KINAKO



Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:47pm — No Comments

Japanese Cakes/Wagashi 4: Recipe-Mochi

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Wagashi/Sakura Mochi



Here is a simple way to make mochi.

Bear in mind that mochi can be eaten fresh as it is especially with wagashi cakes and that it can be mixed with other ingredients for colouring. It can be aslo dried and grilled and also included in soups and other recipes such as mochi pizza!



INGREDIENTS:

Glutinous rice: 3 go (Japanese measure): 540 cc (2.8 cups)

Kinako (to taste)



Notes on kinako and… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:46pm — No Comments

Japanese Cakes/Wagashi 3: Recipe-Shiro Anko/White Sweetmeats

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In my previous article, I introduced the recipe for "red sweetmeats" or just "anko" in Japanese, an improtant ingredients in Wagashi.

But the red/violet colour is not always wanted.

Another popular way to make anko is to use "ingen mame"/kidney beans (US), or string/French beans (Europe).

Note that soy beans/"daizu" are not used in this recipe!

The advantage are multiple, as the "white" (actually beige) colour can be modified by adding green peas… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:45pm — No Comments

Japanese Cakes/Wagashi 2: Recipe-Anko/Sweetmeats

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One main ingredients in traditional Wagashi/Japanese Cakes is "anko" (or more simply "an") which can be translated as "sweetmeats" or "bean jam".



I would like here to introduce a simple way to make one's own "anko" at home:



INGREDIENTS:



Azuki/Adzuki/red beans (in Japanese: 小豆): 150 g

Sugar: 150g

Salt: a little



RECIPE:



a) Wash azuki lightly. Put in a large basin with an equal… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:44pm — No Comments

Japanese Cakes/Wagashi 1: Introduction

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There is a traditional way of making cakes in Japan that ought to please no end vegans and people allergic to wheat flour and dairy products, namely Wagashi!



Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.



Wagashi is typically made from natural based (mainly plant) ingredients. The names used for wagashi commonly fit a formula—a natural beauty and a… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:43pm — No Comments

Cuttlefish/Squid Species 6: "Japanese lesser" Varieties

IKA-MONSTER

Inedible Lesser Variety!: Giant Squid



Here is the last article on this series called "The Jacques Cousteau" upon suggestion by Jaded Fork and forBread + Butter, and Elin who don't mind being on a long haul! LOL



By "Japanese lesser" I mean species both more difficult to find on markets, more local and not as appreciated as… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:42pm — No Comments

Cuttlefish/Squid Species 5: Hotaru Ika/Firefly Squid-Sparkling Enope Squid

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Here we go again with this series called "The Jacques Cousteau" upon suggestion by Jaded Fork and forBread + Butter, and Elin who don't mind being on a long haul! LOL



Sparkling Enope Squid is a name difficult to remember and the translation of the Japanese name, Hotaru Ika/蛍烏賊 or Firefly Squid, certainly holds a better sound… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:41pm — No Comments

Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

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Here we go again with this series called "The Jacques Cousteau" upon suggestion by Jaded Fork and forBread + Butter, and Elin who don't mind being on a long haul! LOL



Surume Ika or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.



It caught off the shores of… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:39pm — No Comments

Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid

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Here we go with this series called "The Jacques Cousteau" upon suggestion by Jaded Fork and forBread + Butter, and Elin who don't mind being on a long haul! LOL



Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but in many othere countries.

In French languedoc and Roussillon they call them "piste" and… Continue

Added by Robert-Gilles Martineau on November 30, 2009 at 10:38pm — No Comments

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