Japanese Pastry
Japanese pastry is wagashi when it is old and yofugashi when it is new. A daifuku is rice flour around fruit. A taiyaki is a fish-shaped iron and a thin batter. The technique is older than the country it traveled to.
Featured japanese pastry recipes
- Ichigo daifuku, strawberry-anko mochi — Iris · Tokyo · A whole strawberry inside red bean paste, wrapped in mochi. Spring only.
- Taiyaki, fish-shaped pancake — Iris · Tokyo · A cast-iron fish pan, a thin batter, sweet bean paste at the heart.
- Imagawayaki, the round griddle pastry — Iris · Tokyo · Same idea, round mold instead of fish. Filled with anko, custard, or savory.
- Matcha roll cake — Iris · Kyoto · A green-tea sponge rolled around lightly sweetened cream. A Kyoto teahouse staple.
- Castella, the Nagasaki sponge — Iris · Nagasaki · A Portuguese cake brought 16th-century, refined for four hundred years. Honey, eggs, no butter.
- Dorayaki, two pancakes a sandwich — Iris · Tokyo · Two soft round honey-sponge pancakes, anko in the middle.
- Kintsuba, anko slabs — Iris · Kanazawa · Cubes of red bean paste dipped in batter and pan-fried six sides at a time.
- Manju, steamed sweet bun — Iris · Tokyo · A wheat dough wrapped around anko, steamed. Older than most of the bakeries near it.
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