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Manjū, a steamed cake filled with red bean paste. Oshiruko or Zenzai, adzuki bean soup, commonly served with rice cake. Sakuramochi, a Japanese sweet consisting of sweet pink-colored rice cake (mochi) with a red bean paste (anko) center, and wrapped in a pickled cherry blossom leaf. Taiyaki, a fish-shaped cake stuffed with red bean paste.
Manjū (饅頭/まんじゅう) is not a true mochi, but a popular traditional Japanese confection made of flour, rice powder, buckwheat, and red bean paste. [5] Yōkan (羊羮) is a thick, jelly-like dessert. It is made of red bean paste, agar, and sugar. [5] There are two main types: neri yōkan and mizu yōkan. [56] [57]
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea. Daifuku (plain type) Daifuku comes in many varieties.
Aside from the usual lotus and red bean paste, non-Chinese and indigenous ingredients have also been used for variety, such as ube-flavored butsi. [7] Unlike jian dui, Filipino buchi and derivates (like mache, masi, moche, and palitaw) can also be boiled or steamed, in addition to being deep fried.
Raw, unbaked nama yatsuhashi (生八ツ橋) has a soft, mochi-like texture and is often eaten wrapped around red bean paste (餡, an). The unbaked yatsuhashi (Nama yatsuhashi) is cut into a square shape after being rolled very thin, and folded in half diagonally to make a triangle shape, with the red bean paste inside.
Kansai-style sakuramochi. Sakuramochi is a Japanese confection consisting of sweet, pink-colored rice cake with red bean paste (anko) filling, wrapped in a pickled cherry blossom (sakura) leaf, which may or may not be eaten depending on individual preference.
Botamochi (ぼたもち or 牡丹餅) is a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste). They are made by soaking the rice for approximately 1 hour. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice.