JAPANESE CULTURE
I Like Japanese Sweets Words
和菓子_(Yomigana : わがし ; Romaji : wagashi) : Japanese-style sweet
生菓子_(Yomigana : なまがし ; Romaji : namagashi) : moist sweet, unbaked sweet
焼き菓子_(Yomigana : やきがし ; Romaji : yakigashi) : baked sweet
蒸菓子_(Yomigana : むしがし; Romaji : mushigashi) : steamed sweet
餡_(Yomigana : あん ; Romaji : an) : sweet paste made with azuki bean and sugar
餡子_(Yomigana : あんこ ; Romaji : anko) : Refer anko
きな粉きな粉_(Yomigana : きなこ ; Romaji : kinako) : soy bean powder
餅菓子_(Yomigana : もちがし ; Romaji : mochigashi) : sweet made from mochi
御萩_(Yomigana : きなこ ; Romaji : kinako) : soy bean powder
餅菓子_(Yomigana : もちがし ; Romaji : mochigashi) : sweet made from mochi
御萩_(Yomigana : おはぎ ; Romaji : ohagi) : sweet made of steamed glutinous rice rolled into balls, coated in a thick layer of azuki bean paste
牡丹餅_(Yomigana : ぼたもち ; Romaji : botamochi) : Refer ohagi
大福餅_(Yomigana : だいふくもち ; Romaji : daifukumochi) : glutinous rice cake filled with azuki bean paste (anko)
大福_(Yomigana : だいふく ; Romaji : daifuku) : Refer daifukumochi
赤飯_(Yomigana : せきはん ; Romaji : sekihan) : glutinous rice cooked with azuki beans
御強_(Yomigana : おこわ ; Romaji : okowa) : Refer sekihan
粟餅_(Yomigana : あわもち ; Romaji : awamochi) : rice cake made from foxtail millet (awa)
鹿の子餅_(Yomigana : かのこもち ; Romaji : kanoko mochi) : rice cake filled with azuki bean paste and azuki beans on the outside
鏡餅_(Yomigana : かがみもち; Romaji : kagami mochi) : round, flat rice cake resembling the shape of a mirror
桜餅_(Yomigana : さくらもち ; Romaji : sakuramochi) : pink glutinous rice cake, filled with sweet azuki bean paste (anko), wrapped in a pickled cherry blossom leaf
道明寺桜餅_(Yomigana : どうみょうじさくらもち ; Romaji : dōmyōji sakuramochi) : sakuramochi made with steamed, dried glutinous rice flour (dōmyōji hoshii)
草餅_(Yomigana : くさもち ; Romaji : kusamochi) : rice cake containing mugwort leaf
蓬餅_(Yomigana : よもぎもち ; Romaji : yomogimochi) : rice cake made from boiled young mugwort leaves
柏餅_(Yomigana : かしわもち ; Romaji : kashiwamochi) : rice cake spread with azuki bean paste, wrapped in an oak leaf
素甘_(Yomigana : すあま; Romaji : suama) : rice cake made with steamed glutinous rice and white sugar
羽二重餅_(Yomigana : はぶたえもち; Romaji : habutaemochi) : rice cake made from glutinous rice powder, sugar and starch syrup (Fukui)
鶯餅_(Yomigana : うぐいすもち; Romaji : uguisu mochi) : nightingale mochi ; rice cake filled with azuki bean paste and covered in green soy flour (kinako)
赤坂もち_(Yomigana : あかさかもち ; Romaji : akasaka mochi) : rice cake made from walnuts and brown sugar, coated in soy bean flour (kinako)
雪餅_(Yomigana : ゆきもち ; Romaji : yukimochi) : white rice cake made from rice flour and water, steamed in a bamboo steamer (seirō)
蕨餅_(Yomigana : わらびもち ; Romaji : warabimochi) : rice cake made from bracken starch (warabiko), coated in soy bean flour (kinako)
葛餅_(Yomigana : くずもち ; Romaji : kuzumochi) : rice cake made from kudzu starch (kuzuko)
蘇鉄餅_(Yomigana : そてつもち; Romaji : sotetsumochi) : rice cake made from sago (sotetsu)
くず餅_(Yomigana : くずもち ; Romaji : kuzumochi) : rice cake made from kudzu flour
饅頭_(Yomigana : まんじゅう ; Romaji : manjū) : round bun made from rice flour and buckwheat flour, filled with sweet azuki bean paste (anko)
水まんじゅう_(Yomigana : みずまんじゅう ; Romaji : mizumanjū) : small ball of azuki bean paste (anko) wrapped in a transparent jelly (agar) made with powdered starch, sugar and water
羊羹_(Yomigana : ようかん ; Romaji : yōkan) : bar of sweet azuki bean jelly (kanten)
水羊羹_(Yomigana : みずようかん ; Romaji : mizu yōkan) : yōkan containing more water than neriyōkan
煉羊羹_(Yomigana : みずようかん ; Romaji : neriyōkan) : yōkan containing more agar than mizu yōkan
外郎_(Yomigana : ういろう ; Romaji : uirou) : steamed sweet made with rice flour, brown sugar etc.
蜜豆_(Yomigana : みつまめ ; Romaji : mitsumame) : dessert of azuki beans in a sugar syrup
餡蜜_(Yomigana : あんみつ ; Romaji : anmitsu) : mitsumame topped with a ball of azuki bean paste (anko)
豆かん_(Yomigana : まめかん ; Romaji : mamekan) : mitsumame consisting of agar (kanten) and azuki beans served with a white sugar syrup (shiromitsu) or brown sugar syrup (kuromitsu)
蜜_(Yomigana : みつ ; Romaji : mitsu) : sugar syrup
白蜜_(Yomigana : しろみつ ; Romaji : shiromitsu) : white sugar syrup poured over mamekan
黒蜜_(Yomigana : くろみつ ; Romaji : kuromitsu) : brown sugar syrup poured over mamekan
鯛焼き_(Yomigana : たいやき; Romaji : taiyaki) : cake in the shape of a sea bream, made from a batter and a sweet azuki bean paste
銅鑼焼き_(Yomigana : どらやき ; Romaji : dorayaki) : two flat, round sponge pancakes filled with sweetened azuki bean paste
蓬大福_(Yomigana : よもぎだいふく ; Romaji : yomogi daifuku) : daifuku flavoured with mugwort
豆大福_(Yomigana : まめだいふく ; Romaji : mame daifuku) : daifuku made with mochi and beans (azuki beans, soy beans) with a sweet red bean filling
塩大福_(Yomigana : しおだいふく ; Romaji : shio daifuku) : daifuku made with unsweetened red bean paste
梅大福_(Yomigana : うめだいふく ; Romaji : ume daifuku) : daifuku made with sweetened Japanese apricot
卵豆腐_(Yomigana : たまごどうふ ; Romaji : tamago dōfu) : beaten egg and dashi steamed in a square container
胡麻豆腐_(Yomigana : ごまどうふ ; Romaji : gomadōfu) : ground sesame seeds, kudzu flour, salt and water stirred over the heat until thickened, poured into a mould to set
くるみ豆腐_(Yomigana : くるみどうふ ; Romaji : kurumidōfu) : chopped walnuts, kudzu flour, salt and water stirred over the heat until thickened and poured into a mould to set
杏仁豆腐_(Yomigana : きょうにんどうふ ; Romaji : kyōnindōfu) : soft jelly made with apricot kernel milk, agar and sugar (also known as annin dōfu)