Yatsuhashi
Have you ever visited Kyoto? Kyoto is home to many aspects of Japanese culture. Among such Japanese culture, there is a confectionery called wagashi. This time we will introduce one of the most famous wagashi, yatsuhashi.
Yatsuhashi is one of Kyoto's representative wagashi, and there is a derivative called "nama yatsuhashi. Therefore, we Japanese call the original Yatsuhashi "baked Yatsuhashi" and distinguish it from the raw Yatsuhashi.
Yatsuhashi is a hard-baked confectionary made by steaming a mixture of rice flour, sugar, and nikki (cinnamon) and baking the dough into a thin layer. This method of making yaki yatsuhashi is the same as that used to make yakiyaki yatsuhashi, and the dough cut without baking is called nama yatsuhashi.
Yaki yatsuhashi are hard and filling. The size of each piece is not that large, so they can be eaten easily. On the other hand, the fresh yatsuhashi is soft like the one you have, but it is also very satisfying to eat. Unlike baked yatsuhashi, the texture is softer, so you should try both when you visit Kyoto. Nama-yatsuhashi is also popular for its red bean paste wrapped in dough.
This was my introduction to yatsuhashi. I would be happy if you could take this opportunity to become a little more interested in Japanese sweets.
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