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The word konpeitō comes from the Portuguese word confeito ("comfit"), which is a type of sugar candy, and also an umbrella term for sweets in general. [3]The characters 金平糖 (lit. "golden flat sugar") are ateji selected mostly for their phonetic value and can also be written 金米糖 or 金餅糖.
The Japanese had been making desserts for centuries before sugar was widely available in Japan. Many desserts commonly available in Japan can be traced back hundreds of years. [1] In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi.
Hishi mochi (菱餅 / ひしもち) is a symbolic Japanese sweet associated with the Hinamatsuri "Girl's Day" festival, which coincides with the calendar date for Xiuxi (上巳). The sweet is diamond shaped and typically formed from three layers of red (pink), white, and green mochi , from top to bottom.
Yet others say that it was created in honour of the memory of Saigo Takamori after his battle with the Edo Shogun. [citation needed] In Kagoshima, some similar named kakigōri are made. Kurokuma flavored with dark brown unrefined sugar syrup, coffee or caramel syrup and kiguma flavored with mango pulp syrup are made in some coffee shops.
Chichi dango is a slightly sweet, light treat usually eaten as a dessert. Denpun dango (でんぷん団子) from Hokkaido is made from potato flour and baked with sweet boiled beans. Kuri dango (栗だんご) is coated in chestnut paste. Niku dango is a type of Japanese meatball. [4] Chicken niku dango is called tsukune, served on a skewer.
Moe (萌え, Japanese pronunciation: ⓘ), sometimes romanized as moé, is a Japanese word that refers to feelings of strong affection mainly towards characters in anime, manga, video games, and other media directed at the otaku market. Moe, however, has also gained usage to refer to feelings of affection towards any subject.
The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids, [1] to make glucose syrup. If done by the first method, the final product, known as mugi mizuame ( 麦水飴 ) , is considered more flavorful than the acid version.
Suama (寿甘), a combination of the kanji for celebration "su" and sweet "ama" , is a Japanese sweet made of [1] non-glutinous rice flour, hot water, and sugar characterized by its red food dye. It is dyed red, because red and white symbolize celebration in Japanese tradition.