If you ask an inhabitant of the European part of the continent, Japanese desserts what he knows, we rarely hear anything besides green tea ice cream. Desserts of the rising sun is quite specific — you will not find them in chocolate or whipped cream.
For a long time doing fruits and nuts, the Japanese began to prepare the desserts just after the collision with European culture. But, again, maximally adapted to their traditions and abilities. A limited number of available components has resulted in surprising and unusual combinations, far from the desserts, as we understand them.
We have already touched on the desserts in the article about Japanese cuisine. but why not pay attention to them again?
The Japanese use amazing ingredients to create desserts
Japanese desserts – wagasi (wagashi, 和菓子) – skilful and unique sweets, made mostly from herbal ingredients. Wagasi played a significant role in the history of Japan. For many centuries some of these types of desserts prepared for the holidays, others otnosilis deities in the form of a sacred victim. And, of course, wagashi was more prosaic purpose. Used them with tea – the subtle sweetness of the desserts perfectly complement certain varieties of tea.
Wagasi. In our days, sweets are still a part of the diet of the Japanese. The change in recipes has breathed new life and flavor to traditional desserts. The Japanese eat after their dinner, as a snack and with tea.
Japanese dessert mochi
Mochi (mochi, 餅), a traditional cake made of pounded into a paste of glutinous rice used in Japanese food for centuries. There is an ancient way of cooking mochi, raised to the rank of a ceremony called “mochitsuki” (Mochitsuki).
Tolchetsya steamed rice with large wooden mallets “Cayn” (kine) in a traditional mortar called an “USU” (usu). For the manufacture of the pellets used mochigome – sticky, sweet rice. In Japan, mochi is a traditional new year’s dish.
Originally the cakes were used as offerings to the dead or deities, and what was left — was falling apart and was eaten to attract good luck and good health. In today’s world mochi is placed on the table all year round and serves as an ingredient for other Japanese desserts.
Shiruko is a Japanese dessert
Shiruko (shiruko, 汁粉) or oshiruko (お汁粉, with a respectful prefix) – a traditional sweet porridge made with adzuki beans (小豆), usually with the addition of mochi. Sometimes mochi is replaced by candied chestnuts or glutinous rice dumpling.
Small chestnut azuki bean (Botanical name: beans angular) or put in the soup whole, or crushed, seasoning with sugar or condensed milk. Beans contain tannin, which negatively affects the taste shiruko, so they need to pre-prepare. The process is repeated digestion, during which surface water is collected foam. The beans are then dried and are in use. A hundred years ago shiruko preparation was a time consuming process.
Today, the traditional method is still in circulation. In some recipes it is assumed and adding water. In Japan shiruko is used in hot form all year round.
Japanese dessert Take
Take (taiyaki, たい焼き) – traditional Japanese cakes in the shape of a fish stuffed with sweetened adzuki paste. “Tai” means “sea bream”, and “yaki” — baked. Taaki made from pancake or waffle batter and except adzuki paste, filled with chocolate or custard.
I believe that for the first time take baked in pastry shop Naniwaya, located in the district of AZABU (Azabu), Tokyo in 1909. Today, sweet “baked bream” can be found in supermarkets, the food court and on traditional Japanese festivals.
In the mid-1970s for children’s programs was written by the song “Swim, take!” (“Oyoge! Taiyaki-kun”). She’s still popular in Japan and holds first place in the list of hits.
Authentic Japanese desserts on the continent are hard to find, so if You happen to visit in the country, first one to meet the new day — don’t forget about them! Yes and not hurt to see the rest of Japanese cuisine. after all, what we eat in a variety of yakitori and sushi planets, only vaguely reminiscent of the original kitchen.