I used to make this recipe when I wanted to eat sweet potatoes.Back then I didn't add kinako, but I do now because I like the way it tastes.This is a mild-tasting snack that brings back memories.These do not turn out crunchy like Daigaku-imo (candied sweet potatoes), but will be soft and flaky.When the sweet potato soften, make sure to turn down the heat to low. Then add the sugar and kinako and mix! (Be careful not to let it burn). Recipe by Totono mama chan

I wanted to make something delicious that my boyfriend and I could bake together.This is easy to make so even those who don't bake sweets will easily be able to make this!There are no hints! This is too easy as it is! For 15 cookies. Recipe by Hanayomeshugou*jun*

I wanted to make an easy snack with sweet potatoes.Be careful not to overcook the potatoes to the point that they become mushy. Recipe by Yumepokko

I was wondering if I could make something out of leftover dango flour.Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-

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

This is a present for my grandma!! It's sweet and delicious!!This is a an extravagant gift that will leave quite an impact when you drop it in front of everyone.You can also bake it into a nice smaller size!! For 1 large. Recipe by mzhroom

I made the chick version of, "Lovely Shiro-tan Seal Shaped Japanese Traditional Sweets". After making the seal Shiro-tan, I just had to make chicks too.Unfortunately, when you use food coloring, your towel might also get dyed a bit. If you wash it immediately afterwards you should be able to get most of the dye out, though. For 5~6 chicks. Recipe by Shiropiyo

I bought a lot of sweet potatoes so I made kinpira.They look colorful and are very nice in bentos.You can make this in advance so it's very convenient.Make extra and stock in the refrigerator. They're good in bentos the next day. Recipe by s.midori

I thought that if I started with dried an powder and adjust the amount of water added, that I could make nerikiri easily, so I tried it out.When you are making the gyuuhi, add the water little by little so that lumps don't form.If you aren't using dried an powder, microwave the ready-cooked an paste until it reaches the consistency of mashed potatoes. Recipe by cherry

I came up with this recipe since I was tired of the regular isobe yaki (mochi with seaweed).You can also use vegetable oil, but sesame oil is fragrant and delicious. For those who like it on the sweet side, add a little sugar to give it a mitarashi-like touch. Recipe by Mizukichi

#pumpkin#sweetsThis is a delicious sweet with pumpkin that belongs to the north of Iran

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