Anmitsu

Anmitsu is Japanese traditional sweet. It tastes good! 😊

I love the texture of douhua, but my daughter doesn't like the ginger in it.I wanted to figure out how to make douhua easily without ginger.If the mixture sets soft, it might yield some water after served. If it is too hard, the texture isn't great.This ratio of soy milk and powdered agar-agar is the best to me.If you use soy milk at room temperature, you can control the temperature of the mixture easily.The reason why only half of the soy milk is heated because it is easier to dissolve agar-agar-powder this way. If you don't want to bother, heat all the soy milk from the start. Recipe by Nekozame

Here's the third recipe in my panda series. This one's perfect for hot summers.Don't add all of the water at once during Step 7. Add a little bit at a time while keeping your eye on the consistency. Knead the dough thoroughly at this stage, and you'll have really soft and chewy shiratama dumplings. Recipe by Pichan plus

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

This is a Japanese simmered food called Supani. Supani is combine with two words. One is Suppai means sour, and the other one is Nimono means simmered food. I am pretty sure you have never had this taste before! I highly recommend you guys to try nimono!!!

"Kanten (agar)" is a popular ingredient for Wagashi, especially in summer. It looks like jelly but it's made from seaweeds. This Wagashi has 3 layers solidified with agar, white bean jam, white bean jam + Matcha and agar only.

A Japanese style snack made with crackers sandwiched with adzuki bean paste, shiso leaves and pickled plums.I came up with these while eating Monaka (bean jam wafers).Instead of sandwiching the crackers, you can top them with the bean paste to make canapes.Use as many shiso leaves as you like, but if you use too many, it may taste bitter.You can make it without adding the powdered kanten in Step 2, but it holds together better if you put it in. For 6. Recipe by Karun

I have always had this inarizushi at home. It's a flavor passed on from generation to generation. The first time when I made it, I had no idea what I was doing, and cooked the tofu skin for hours...and decided I would never make it again because it is troublesome. Once, I went home for lunch, and my mom asked if I would like inarizushi since there was leftover rice, and I was shocked to find out that it was something that could be done so easily. I wished I had know that before... I was so happy to have learnt that from her.Tip 1: Set aside the fried tofu skin for a while after simmering. The flavor seeps in, so it's best to set it aside while the rice is still cooking. If the rice is already done, at least leave the tofu skin until it is cool.Tip 2: If you want juicy inarizushi, you must make sure to not squeeze out the broth too hard. I have failed once because I squeeze it too hard (￣∀￣;)Note: I use light brown sugar. If you use caster sugar, adjust the sweetness accordingly. For 10. Recipe by Anzuiro

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I put small Match flavor shiratama (mochi) inside.

"Ukishima=浮島"is a traditional Japanese confectionary made from white bean jam, rice flour and eggs.I like the texture very much! It's something like a sponge cake but it has a unique dampish textureI sometimes try to make it with different flavor. Chocolate & Match is one of my favorite combinations!

My husband uttered the word "Daifuku" just when I was thinking about making sweets with fresh ripe apricots. So, I tried making apricot daifuku.Heating the apricots together with sugar enhances the and sour taste with rich flavor. Shiro-an looks beautiful and cool, but using regular adzuki bean paste is fine too.Adjust the heating time according to microwave and container. I used a 750 W microwave. Recipe by olive11

I wanted to make cute Hinamatsuri (Girl's Festival) colored Japanese sweets.The photo doesn't do justice to the actual hue of the paste, unfortunately. Adjust the amount of matcha to taste. 1/2 teaspoon is too little, and 1 felt like too much, so I went for somewhere in between.If you have some, you can add a little matcha tea flavoring or liqueur to add a bit more flavor. Recipe by Makunouchi

Since the strawberry mizu-yokan I made was so delicious, I decided to try it with mango. Since it's troublesome to mash it, I topped the mizu-yokan with cut mango to look like nanohana in bloom.In Step 4, if you cool down the liquid too quickly, it may harden. If this happens, set it over heat again to melt it. Pour into the pan once it is cool to the touch and it thickens to the point where it becomes harder to continue stirring. If using low sugar koshi-an, add 1 tablespoon sugar to accentuate the flavor. Recipe by Asamato

Koshi an (Red bean jam) and milk are coagulated with Kanten (agar).

Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I love a marriage of bean jam and cream. This sweet has 2 layers, a bean jam part and a fresh cream part.

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"Now you can enjoy Japanese desserts even when you're abroad.It is better to stir boiled water, not cool water, as it won't spatter. Be careful not to burn yourself. Recipe by Radorin

I had a lot of umeboshi that someone had given to us that were too salty to eat. I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.Pancake syrup often has added aromas, so they will be transferred to the umeboshi. The marinating syrup is sweet-sour and slightly salty and delicious, so I am contemplating how to use it too. Recipe by Okarichan

I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.

The custom of moon viewing held in mid-autumn is called tsukimi and widely celebrated in Japan. Tsukimi takes place on August 15 of the traditional Japanese lunar calendar. One dish that is enjoyed during the festival is Tsukimi Udon, a brothey noodle soup served with a raw egg. It is said that the egg represents the full harvest moon which is surrounded by clouds of noodles. I hope you enjoy these moon viewing noodles as much as I.

I used some versatile seasonings to create a smooth and full-flavoured jelly dessert with agar rather than gelatin. I love tomato jelly and didn't really fancy a sweet dessert so somehow landed at tofu!Agar (I used a granule type this time) can be replaced with gelatin, however this may give you a more jiggly jelly. Agar is made from a different type of algae than kanten and needs to be heated to 90℃ to dissolve. It will set at room temperature so, like gelatin, won't drip if it's a hot summer's day. Recipe by kebeibiko

When I miss Japan, I tend to find comfort in making Japanese food. It will set quickly, especially in cold weather.

I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13

Cookpad user Bubukun's recipe, "Sweet Carrots in the Rice Cooker" gave me the idea of cooking sweet potato like this.Adjust the amount of maple syrup to taste. When you put the mixture into a container, it is important to remove bubbles. Otherwise it won't be set cleanly. I did several trials and found the sweet potato sweetest after baking in the oven. Unfortunately, it takes time so I cooked in a rice cooker instead. The sweet potato cooks nicely in a rice cooker too. Recipe by Meifan

I love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon

Domyouji is a well-known Japanese Mochi sweet. It's a bean jam ball wrapped in Mochi from coarse rice powder and a salt pickled cherry leaf. We call it "Sakura (cherry blossoms) Mochi", too. This recipe save time as using medium coarse rice powder (we often use large coarse one.).

I saw yuzu inari in a shop, but they stopped selling it before I could buy it. I really wanted to try it, so I imagined what it would taste like and came up with this.If you don't have yuzu jam, you can use the skin of yuzu citrus fruits! Adjust the amount of jam and sugar to your taste. You can use leftover rice, just warm it in the microwave! Follow the instructions of the sushi vinegar you are using and mix in the suggested amount. The abura-age has a strong taste, so it's better for the rice to have a light taste. It's nice if the rice is on the hard side. Recipe by chieko333

I won some Hondashi dashi stock granules to try out.Hondashi has a rich umami flavor, so I could make this delicious Japanese-style mapo tofu without using various Chinese seasonings.Using atsuage makes this mapo tofu richer. You don't need to parboil the atsuage, so you can make this dish very quickly.The atusage won't give off excess water, and it won't break up easily even if you stir it hard, so it's easy to make mapo tofu with it.I wanted to highlight the aroma of Hondashi, so I didn't add sesame oil. But if you like it, add it to taste... For 2 servings. Recipe by putimiko

After consulting various recipes, I came up with my own variation.Aside from the grated onion sauce, you can also use something like Japanese-style Worcestershire sauce. Recipe by Hokkori-no

These are snow ball cookies (Mexican wedding cakes), but it imitates Hanami Dango. Hanami dango are eaten during Hanami (Cherry blossom viewing) and also they're usually 3 colors, so I made snowball cookies in 3 colors just like Hanami Dango!