my wagashi chronicles

I love using salt-preserved cherry leaves and blossoms in my spring desserts. Check out my sakura mochi recipe to see the most common way th...

My favorite version of homemade ebi senbei uses all mochi (glutinous) rice, is flavored with dried shrimp, and fried in oil to become puffy ...

These rabbit-shaped dumplings become especially popular in the Year of the Rabbit, such as this year. I made them with traditional tools and...

I've been busy in the kitchen making all kinds of rabbit-shaped confections in celebration of the year of the rabbit, and had meant to ...

One of the staff at Obubu Tea drew my attention to the TORAYA website , and I really wanted to share it with you because it has a lovely bu...

Today we are celebrating Respect-for-the-Aged Day ( 敬老の日 , Keirō no hi ) , which is a Japanese national holiday to honor elderly citizens....

I've posted dango here before in various presentations, but today I thought I'd go with the very traditional presentation of kushi d...