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Raindrop cake with kinako and kuromitsu. The dish is made from mineral water and agar; thus, it has virtually no calories. [13] The water of the original dish is obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste. [9] Agar is a vegan alternative to gelatin that is made from ...
[2] [3] [4] The raindrop cake, created in 2014, was developed by a wagashi shop as a derivative of shingen mochi and is recognized as a wagashi in Japan. [5] [6] In recent years, wagashi shop have developed and marketed many confections that are an eclectic mix of wagashi and Western confections, often referred to as "neo-wagashi". [7]
Warabimochi (蕨 餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). [1] [2] [3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. [4]
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Created Date: 8/30/2012 4:52:52 PM
Kinako dango (きなこ団子) is made with toasted soy flour. Kusa dango or yomogi dango (草団子 or よもぎ団子) is mixed leaves of yomogi, like kusa mochi. It is often covered with anko. Mitarashi dango (みたらし団子) is covered with a syrup made from shouyu (soy sauce), sugar, and starch.
Will it be Abi Carter, Emmy Russell, Jack Blocker, Triston Harper or Will Moseley that make the 'American Idol' Top 3?
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