This blog of mine focuses on Japanese cooking. I'm h_312_312 on Instagram and Hiro312 on cookpad.
Oooh exciting. I've never had these before, what do they taste like Hiroyuki-san?
Jan: Nama Yatsuhashi is a sheet of gyuhi (a type of mochi) with "tsubu an" (adzuki bean paste with skins unremoved) in it and dusted with cinnamon.It's an all-time favorite of many Japanese, including me.
I always admire the art of Japanese packaging of sweets. I had some green tea senbei, they are gone long time, but I sitll keep the wrapping. Would you say they are made only of mochiko/shiratamako or with a part joshinko?I have a recipe for yatsuhashi and wanted to make some soon.Yes, exciting, here too. ;-)
Amato: Komeko 米粉 (rice flour) only (and sugar), according to the ingredint label.I'm looking forward to seeing your nama yatsuhashi!!The Japanese like to keep wrapping paper, just like you!
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