Japanese Sweets

Matcha has been becoming great trend in outside of Japan now, and I want you to try some of Japanese sweets with it when you are here in Japan, or some of them are really easy to make, so please make them by yourself for you and your family.

Japanese sweets are thought as healthy sweets, since ingredients are red and white bean pastes, rice, Agar, beans, kudzu, yam, etc.

Yes, less fat and more fibers than cake, cookie, chocolate…

And, if you look for gluten free desserts, then Japanese sweets are good for you.

Some Japanese sweets are made with flour, but many of them are not.

But, yes, lots of sugar as same as other desserts, so just be careful when you eat them even they are yummy and healthier. 🙂

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Warabi Mochi is for summer time and texture is quite unique that between mochi and jelly.

 

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You can enjoy matcha and Japanese sweets with beautiful garden at tea house in some traditional Japanese gardens.

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Anmitsu is like Japanese parfeit.

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Sakura mochi is for spring desert, and there are eastern and western style. Western style is made by sticky rice, and eastern style is made by flour looks like crape. The leaf is salted cherry’s leaf.

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Kudzu kiri is good for himid and hot summer that brings freshness to you.

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Joyo Manju is like steamed ban made by yam and inside is lots of bean paste. Yam makes texture mor moist.

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Typical Japanese sweets for tea ceremony. Beautiful style presents seasons.

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