![]() The skin is red bean paste while the fillings are mochi, totally different from the normal anko mochi and daifuku. The interesting part of ankoromochi is that the skin and fillings of the mochi are different from the normal mochi. When most people think of anko mochi, they think of a Japanese confectionery that is a mochi with the wrap of red bean paste, but there are many other types of anko mochi, and they are called differently depending on the region: Ankoromochi (あんころ餅)Īnkoromochi is a Japanese sweet made by wrapping rice cakes in red bean paste. However, as it is simple, you can see different ways of making it depending on people and regions. With the combination of red color from red bean and white color of rice cake, it has a relatively plain and simple impression. Some people refer anko mochi as mochi wrapped with red bean pastes inside, while others refer it to the dish with red bean outside the mochi. ![]() However, the shape of it may differ from person to person. It is one of the Japanese sweet that is really familiar with Japanese people. Introduction about Anko MochiĪnko mochi is mochi with ingredients of adzuki bean (or red bean). Not only known as dessert, mochi can also be eaten as a main dish in some regions. Moreover, the ingredients used in making as well sauces used to dip it also differ from type to type. Japanese people enjoy eating mochi in so many forms with different shape and size. ![]() Mochi is always eaten in celebrations such as New Year so it has such an important role in Japanese food culture. Mochi (餅) is Japanese traditional rice cake enjoying by locals in Japan since ancient time. ![]()
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