I felt so nostalgic for the 'kinako candy' I used to get from the local sweet shop when I was a child... I want to give it to my children if I have some, so I wrote down the recipe. The unsaturated fatty acids in the kinako help to make your blood healthy.If there's some kinako left in the pan after taking the paste out, add some milk to make kinako milk (so as not to waste the kinako).When forming the candy, make sure to cool it down enough to handle so you don't burn yourself.Enjoy this candy both freshly made and chilled! For 20 pieces. Recipe by moon5601

A friend of mine who works at a local sweet shop gave me a nostalgic kinako candy stick. When I tried to make it at home, I was surprised to see how easy it was. I've been making this often ever since.You may need to adjust the amounts depending on the type of ingredients you use. If the batter appears too crumbly, add a bit of heated honey to reach desired consistency. Recipe by Yukirinrin

My mother came up with this Japanese confectionery recipe. Layered filling consisting of tsubu-an, strawberries, and cream tsubu-an is wrapped with pink and white domyojiko.Lightly moisten your hands when wrapping to keep the domyojiko layer from sticking to your hands. However, do not wet your hands too much! Recipe by Myumako

How to make ''Kohakutou''. Very Easy! Japanese candy recipe made from agar-agar. It's a Japanese sweet that looks like a jewel, crystal, or gemstone. The candies become crunchy outside after a few days but remain chewy and soft inside.

I wanted to make soya candy sticks that I always got for ¥10 at mom-and-pop candy shops!! For 30 candy cubes. Recipe by Hi-pochi

Sakura mochi are the traditional sweets to serve and are always nice, but since Doll's Day festival is also Peach Festival, I thought a peach-themed treat would be fun to try.Your cooking time will differ depending on the water in the white bean paste.Remember that the dough will stiffen when chilled.When you shape the dough using plastic wrap, and the dough sticks to the wrap when you try to remove it, that means that there is still too much water in the dough.This will look very peach-like if you marbleize the pink and white portions so there is no clear boundary. Recipe by Choco makaron

My kid was making a fuss about eating anko, so I made this. I just so happened to have shiratamako I had used to make bread with, leftover mochiko from making mochi for New Years, leftover cinnamon from baking apple pie, and some poor Kinako leftover from making Kinako dango, so I tried making yatsuhashi this time. My in-laws said that I wouldn't get caught even if I tried to pass it off as a souvenir. She was really surprised when I told her that I made these in the microwave.I didn't have joshinko, so I used mochiko, but it is better to use joshinko if you have it. I think this is a Japanese snack you can enjoy making with kids since there aren't really any hard steps. But be careful about burns when making this with kids. For the amount will change depending on how it is cut. Recipe by chikappe

I'm really into the deliciousness of karukan (Japanese confection from the Kyushu Region) lately, so I used it to create quintessential Japanese sweets for the spring. Recipe by Socchi-

I heard that there is a shop that serves namafu parfaits, and I want to go there right now!! But I'm not sure when I will get to go there, so I made these at home.The namafu itself does not have much taste, so it's not overpowering. The chewy texture is very tasty. For 1 serving. Recipe by Marrietty

I saw a cookie with a candy window on a TV show awhile ago. I thought if it could be made with a black cocoa cookie, it'd make for a nice contrast and be really cute, so I gave it a shot. When I put the candy in before baking the cookie dough would become smashed or stick to the candy and it was quite difficult. So I changed the procedure to add the candy during the middle of baking.Try to fill in the gaps with smashed candy bits as much as possible. The baking may differ depending on your household oven, so adjust the temperature and baking time as necessary. If the temperature is too hot, the candy may burn. It might be a good idea to have candy bits left over when baking so you can fill in any gaps. For the candy, I use orange and pineapple flavored Sakuma drops. Recipe by yotiko

I'm always making caramel candies, but it's the season for Valentine's and I thought a chocolate-flavored version would be delicious.Since I had low-fat organic cream in the refrigerator I used cocoa powder. My boyfriend and I were all smiles.These are soft, and it seems a lot of people took issue with that.If they're still soft after freezing again, and mix very well over low heat until they stiffen. For 50 small pieces. Recipe by Urupi-

To use up the leftover anko, you can make a quick green tea accompaniment in a skillet. They can be stored in the freezer, so it's ok if you have made too many of them. Use up the leftover anko![Important] Make sure to dust with flour occasionally.This dough is very sticky, so use a generous amount of flour to dust the working surface.The dough can be handled easily as long as you dust occasionally while shaping the dough.I used trehalose to reduce the sweetness, since I don't like things that are too sweet. Recipe by lovechi