Today, I got one box of Shogoin Nama Yatsuhashi from a neighbor. Nama Yatsuhashi is one of the most famous specialties of Kyoto. 今日は近所の人から聖護院生八ツ橋を一箱もらいました。生八ツ橋は京都の名産のひとつです。
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.
4 comments:
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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