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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.
A cake made primarily from almond paste, eggs, and melted butter. Pão de Ló [30] Italy [30] A sponge cake traditionally made by Italian Jewish families for Passover. [31] Pancake: United States Canada: A flat, round cake made with eggs, milk, and flour. Pandan cake: Malaysia Indonesia: A light, fluffy, green-colored sponge cake.
Wheat flour Tempura flour; Kyōriki ko, chūriki ko, hakuriki ko – descending grades of protein content; all purpose, udon flour, cake flour; Uki ko – name for the starch of rice or wheat. Apparently used for wagashi to some extent. In Chinese cuisine, it is used to make the translucent skin of the shrimp har gow.
Castella cakes could be stored for a long time, and so were useful for the sailors who were out on the sea for months. In the Edo period, in part due to the cost of sugar, castella was an expensive dessert to make despite the ingredients sold by the Portuguese. When the Emperor of Japan's envoy was invited, the Tokugawa shogunate presented them ...
Wagashi (和菓子, wa-gashi) is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. Wagashi generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868 ...
generic. Matcha chocolate - chocolate containing matcha; brand. Apollo (chocolate) [] - chocolate in shape of Apollo command module Choco Baby []; Choco Ball []; Crunky []; Crunky kids
Imagawayaki (今川焼き) is a wagashi [1] [2] (Japanese dessert) often found at Japanese festivals as well as outside Japan, in countries such as Taiwan and South Korea.It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern and instead resembles an "oban" which was the old Japanese coin used during the second half of the 16th century until the 19th ...
Coucougnette – Confection made with almonds, marzipan, and chocolate; Crème de Noyaux – Almond-flavored crème liqueur; Eggnog mousse cake prepared with almond dacquoise. Dacquoise – Layered dessert cake; Dariole – French pastry and dessert mold; Esterházy torte – Type of layer cake; Financier (cake) – Small French almond cake