my wagashi chronicles

I once suggested this version of stuffed dried persimmons waay, waay back, as a short postscript to a post about dried persimmons stuffed wi...

Though in northern Japan we are still snowbound, and will be for at least three more months, we were comforted, along with all of Japan, whe...

In my previous post, I explained how to make nerikiri , a combination of sweet white bean paste ( shiro-an ) and rice flour ( shiratamako ) ...