I wanted to make some Japanese sweets-style sakura jello.This is a variation of a Japanese dessert called "Kingyokukan." You keep the jello in room temperature to prevent the mixture from becoming cloudy. The more sugar you use, the more transparent the kanten will be. Recipe by decocookie

I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift. Recipe by miyuki12

I wanted to make adorable Japanese sweets that were perfect for spring, so I did some experimenting with uiro dough, trying to make it not too stiff but not too soft. Finally, I thought it looked about right, so I uploaded the recipe.If you need to re-shape the dough, roll it into a ball, cover it with plastic wrap and microwave it for 30 seconds, then stretch it out. If you have too much of the shiro-an, it'll stick out of the sides, so be sure to match the amount of bean paste to the size of the circle of dough. My microwave is 600w, but yours may differ, so please adjust the microwave time in step 3 accordingly. The grains of flour shouldn't be visible, and it should be springy. When the dough dries out it gets hard, so you may want to cover it with plastic wrap while you're working. Recipe by Shiropiyo

I wanted to make a mildly sweet version of this when I was recovering from an illness.If you change the food color, you can make different variations.If you make a large batch, store in the refrigerator or freezer. Recipe by Otometeo

I made a video clip of this "nerikiri" last year, but I did not write down the recipe. As requested, I uploaded the recipe.I hope you can brighten up your day with this sparkling Japanese confectionary during the rainy season.It looks more transparent and prettier if the snail shell is not too dark in color. For 2 servings. Recipe by decocookie

Tazukuri was included as an item in osechi (the New Year feast) because the fish used in it, katakuchi iwashi (a type of sardine), was used to fertilize rice crops. So tazukuri is imbued with wishes for a year with plentiful harvests.Keep an eye on it and don't let it burn. Recipe by chikappe

I tried making user "Fuuan "'s "For Osechi - Easy and Authentic Shiro-an"and it was delicious and easy to make.It tasted good when I added dried fruit so I rearranged the recipe a bit.If you let the beans cool down for too long on the low flame, they'll harden so make sure not to wait to long to take it off and mix in the fruits. Recipe by pitachan1

My family hosted a student from Japan and we instantly became best friends. She made a delicious Japanese curry one time. This recipe was given from her. Enjoy!

This recipe is for a Nerikiri Wagashi like sweet which is made from chestnut puree and plain flour (I used a French chestnut puree). First, make dough with chestnut puree and plain flour and then make flower shaped sweets with it in the same way to make Nerikiri Wagashi. This dough is dark brown and it's difficult to colorize it. So I made dark colored gazania like Wagashi.

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

This is a simple snack that my mom made for me when I was young.Beyond giving these a creamy texture, the purpose of katakuriko, is to give the sauce a firmer texture (similar to slime). Be careful not to over-boil the potatoes in Step 2! Adjust the amount of sugar and water to your liking. These are easier to make than oni-manju. Recipe by yamita