{"id":158,"date":"2009-12-16T17:02:34","date_gmt":"2009-12-16T21:02:34","guid":{"rendered":"https:\/\/blogs.transparent.com\/japanese\/?p=158"},"modified":"2018-07-27T15:17:47","modified_gmt":"2018-07-27T15:17:47","slug":"wagashi","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/japanese\/wagashi\/","title":{"rendered":"Wagashi"},"content":{"rendered":"<p><strong>\u308f\u304c\u3057<\/strong> is a term used to describe traditional Japanese confectionary. Today&#8217;s we&#8217;ll look at four different types of <strong>\u308f\u304c\u3057<\/strong>.<\/p>\n<p><strong>\u3042\u3093\u307f\u3064<\/strong> is a Japanese dessert composed of white translucent jelly made from seaweed. A small pot of sweet black syrup called <strong>\u307f\u3064<\/strong> is poured over the jelly. Usually a sweet bean paste called <strong>\u3042\u3093\u3053<\/strong> and some fruits like peaches, cherries, grapes and orange slices are mixed together in this dessert. There is also a form of this dessert called <strong>\u307f\u3064\u307e\u3081<\/strong>. <strong>\u307f\u3064\u307e\u3081 <\/strong>is <strong>\u3042\u3093\u307f\u3064<\/strong>, but without the red bean paste.<\/p>\n<p><strong>\u3042\u307e\u306a\u3063\u3068\u3046<\/strong> is made of <strong>\u30a2\u30ba\u30ad<\/strong> beans and covered with sugar.\u00a0<strong>\u3042\u307e\u306a\u3063\u3068\u3046<\/strong> is basically a snack of cooked and sweetened beans. In other words, candied beans. The beans are soaked in water beforehand for extra softness. Some people just eat the <strong>\u3042\u307e\u306a\u3063\u3068\u3046<\/strong> by itself, or\u00a0on top of\u00a0ice cream and other desserts. There are even recipes online that can show you how to make this at home.<\/p>\n<p><strong>\u7f8a\u7fb9<\/strong> (<strong>\u3088\u3046\u304b\u3093<\/strong>) is a type of jelly made of red bean paste, sugar and agar. Agar is made from seaweed. There are different kinds of <strong>\u3088\u3046\u304b\u3093<\/strong>, but the common type of <strong>\u3088\u3046\u304b\u3093<\/strong> contains ingredients like sweet potato paste, chestnuts, figs, brown sugar or honey. There are also <strong>\u3088\u3046\u304b\u3093<\/strong> made from white kidney beans <strong>\u767d\u9921<\/strong> (<strong>\u3057\u308d\u3042\u3093<\/strong>) instead of red bean paste. The <strong>\u3057\u308d\u3042\u3093<\/strong> is milder in taste (green tea flavored) than the <strong>\u3088\u3046\u304b\u3093<\/strong>.<\/p>\n<p><strong>\u3084\u3064\u306f\u3057<\/strong> is made from a rice flour called <strong>\u3088\u3046\u3057\u3093\u3053<\/strong>. It is cinnamon flavored and coated with sugar. The <strong>\u3084\u3064\u306f\u3057<\/strong> is first made from dough that is flattened and cut into long rectangular strips. Then they are baked and cooled. Sometimes people eat <strong>\u3084\u3064\u306f\u3057<\/strong> as a snack with some red bean paste. <strong>\u3084\u3064\u306f\u3057<\/strong> is a popular\u00a0<strong>\u307f\u3084\u3052\u304c\u3057<\/strong> or &#8220;souvenir sweet&#8221;\u00a0bought by tourists who come to <strong>\u304d\u3087\u3046\u3068<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u308f\u304c\u3057 is a term used to describe traditional Japanese confectionary. Today&#8217;s we&#8217;ll look at four different types of \u308f\u304c\u3057. \u3042\u3093\u307f\u3064 is a Japanese dessert composed of white translucent jelly made from seaweed. A small pot of sweet black syrup called \u307f\u3064 is poured over the jelly. Usually a sweet bean paste called \u3042\u3093\u3053 and some&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/japanese\/wagashi\/\">Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[2743],"class_list":["post-158","post","type-post","status-publish","hentry","category-uncategorized","tag-japanese-cuisine"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":6225,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/158\/revisions\/6225"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}