my wagashi chronicles

Here's a wagashi (traditional Japanese confection) recipe that may remind you of Chinese Dim Sum. I tweaked a recipe I found in Haruko K...

Kinton is one of the easiest to make among Japanese confections, and Kuri Kinton (Chestnut Kinton) is probably the most traditional among ...

In Sapporo, it's now the season when ginkgo nuts start dropping from the maidenhair trees. I racked my brains to think of a tea-time tre...

The nerikiri dough (rice flour and white bean an combo) is as easy to use as playdough. A lot of people have been telling me it reminds th...

A Dictionary of Japanese Food by Richard Hosking describes O-hagi as an "inside-out rice cake, so called because the an normally in...

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

I started my wagashi adventures with the easier confections that women of my parents' generation, and to a lesser degree my own, made fo...