Japanese Desserts Cookbook: A Handbook of Japanese Confections

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Japanese Desserts Cookbook A Handbook of Japanese Confections

BY: Ivy Hope Copyright © 2020 by Ivy Hope

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Table of Contents Introduction 1. Matcha Macarons 2. Chocolate Banana Parfait 3. Mamekan 4. Ohagi 5. Matcha Bavarian Cream 6. Kanmidokoro Hatsune 7. Mont Blanc 8. Tai Yaki 9. Yokan 10. Mitarashi Dango 11. Hawaii Butter Mochi 12. Nerikiri 13. Rakugan 14. Warabi Mochi 15. Amanatto 16. Mame Daifuku 17. Shio Daifuku 18. Sakura Mochi 19. Higashi 20. Uiro 21. Dorayaki

22. Japanese Roll Cake 23. Zunda Mochi 24. Bocchan Dango 25. Neri Yokan 26. Mizu Manju 27. Akafuku 28. Gyūhi 29. Mitsumame 30. Ichigo Daifuku Conclusion About the Author Author's Afterthoughts

Introduction

Japanese have a very healthy diet. Their desserts also have such a low rate of the calorie count. They have a wide range of desserts which you can’t classify so easily. Some of these desserts go back 300 years in time and still have a demand in the market worldwide. Souma Yukihira’s father sends him to the Tootsuki Culinary Academy to evaluate his cooking skills. But only a few percent of the students make it out with a pass certificate every year. This anime series revolves around cooking and some breath-taking desserts. It’s a competition between elite chefs. This show brings out excellent food facts. But the show Kantaro: The Sweet Tooth Salaryman revolves around a salaryman who is addicted to desserts. He mentions his addictions through a restaurant review on his blog called “Sweets Night”. This show features a wide range of desserts that are not just a feast to the eyes but also very aesthetically satisfying. Enjoy this specially curated journey of desserts with a touch of anime and

manga.

1. Matcha Macarons

The magic of France with the authenticity of Japan would ideally describe a macaron. Matcha Macarons contain matcha green tea which basically defines Japan. A simple and pretty dessert for a perfect evening. Let us get right into it. Ingredients Egg white - 3 Tartar cream 1/8 teaspoon 3.5 oz sugar 3.5 oz almond flour 3.17 oz sugar (powdered) Matcha powder 1-1/2 tbsp 4.5 oz butter 4.23 oz sugar (powdered) Serving size: 9 Preparation time: 30 mins

Cooking time: 10 mins Instructions 1. Beat the egg whites, add tartar cream, and mix until frothy. 2. Now, mix granulated sugar and blend until mixture is stiff. 3. In a bowl, sift the almond flour, sugar, and matcha powder. 4. Mix the wet and dry ingredients. Blend until combined. 5. Add the batter in a piping bag and squeeze circles of 4cm on a tray layered with parchment paper. 6. Let the macaron batter sit for a while until the top layer stiffens. 7. After they’re ready bake them at 320o F for 15 mins. 8. Once done let it sit for a while until cool. 9. In a medium bowl, add butter and powdered sugar, blend until mixed. 10. Once the macarons are cool, pipe the icing cream on one macaron and sandwich it with another. 11. Sprinkle some matcha powder in the macarons and enjoy.

2. Chocolate Banana Parfait

They say some matches are heaven made and one such a perfect pair is chocolate and fruits. Banana and chocolate are a dream combination for a parfait, a smooth pudding with some crunchy toppings. Ingredients 3 Medium sliced bananas 1/4 cup lime juice 2 cups cold milk 1 cup white sugar 1/4 cup and 2 tablespoons unsweetened cocoa powder 1/2 cup cornstarch 1/4 teaspoon salt 5-1/2 cups milk 1/4 cup butter, room temperature 2 teaspoons vanilla extract 1 cup reduced-fat sour cream 1-1/2 cup whipping topping

8 crushed chocolate wafers Serving size: 8 Preparation time: 10 mins Cooking time: 10 mins Instructions 1. In a saucepan, add sugar, cocoa powder, cornstarch, and salt, and stir. 2. Place the pan over medium heat, add milk and bring to boil, wait for the mixture to thicken. 3. After thickened, add butter and vanilla extract, and let it cool for a few minutes. 4. Pour in the parfait container and set aside to cool in the refrigerator for 5 mins. 5. Slice bananas and set in the parfait glasses. Pour the pudding mixture and added the whipped topping, chocolate wafer crumbles, and remaining banana slices. 6. Refrigerate for another 5 mins and serve with some hot chocolate.

3. Mamekan

Mamekan is a summer dessert that contains agar-agar cubes, Anko, and black sugar syrup. Mamekan is considered as the simpler form of mitsumame. Ingredients 8 tablespoons of red bean paste 2 tablespoons of agar powder (Kanten) Agar-agar cubes (Kanten cubes) 2 cups of water 3.5 oz of sugar Black sugar syrup (kuromitsu) 3 cups of water 1.76 oz of sugar 1.76 oz of brown sugar (Okinawan brown sugar) 1 tbsp rice syrup (mizuame) Serving size: 8 Preparation time: 2 Hours

Cooking time: 15 Mins Instructions 1. Mix agar powder, water, and sugar to make agar cubes. 2. Follow instructions on the agar mix packet for proportions. 3. Pour the liquid mixture into a saucepan and boil and let it set to room temperature. When cool cut into tiny cubes. 4. Add the remaining ingredients into another saucepan and boil. Cook until liquid reduced a little. 5. Refrigerate for 5 minutes. 6. Once cool place agar cubes in a bowl, add red bean paste. 7. Pour the black sugar syrup (kuromitsu) till half the bowl is full.

4. Ohagi

Sweet rice balls with Anko covering depicts a bright spring season. Ohagi is a sweet spring seasoned dessert with many strong components that create a sparkle on your palate. This traditional sweet is also called botamochi after the spring flower botan. Ingredients Rice 6.76 oz water 6.1 oz Glutinous rice 8.5 oz red bean paste 2 tbsp kinako roasted soybean flour 2 tbsp sugar 2 tbsp sesame seeds Salt (as per taste) Rice cooker (preferred) Serving size: 9 Preparation time: 10 Mins

Cooking time: 30 Mins Instructions 1. In a bowl, mix soybean flour and sugar, make ping- pong shaped balls. 2. Mix sesame seeds and sugar in another container. 3. Coat the ping-pong shaped Anko with the sesame seed mixture and set aside. 4. Now, cook the sweet rice with a little extra water to make it sticky and soft. 5. Dampen the rice with saltwater and beat with a pestle, make sure the bowl is damp so that the rice doesn’t stick. 6. Place the sweet rice in a bowl. 7. Take the Anko and make it flat like the circle. 8. Place the sweet rice in the flat circle and wrap it completely. 9. Repeat the process to make the other ankos also. 10. Add the kinoki mixture on the ping-pong shaped balls and serve fresh.

5. Matcha Bavarian Cream

Green tea is a blessing in the beverage world, and desserts are the royalties of the food world. Now, put together these two components. Sounds like an absolute dream! Matcha bavarian cream is a creamy jelly dessert infused with red bean paste. The matcha infuses a bitter taste controlled by sweet Anko and cream. An absolute delight! Ingredients 1-3 tbsp matcha, green tea powder 1-1/2 tbsp gelatin powder 5 tbsp boiling water 3/4 cup milk 2 eggs yolks 4 tbsp sugar Half part heavy cream Red Bean paste, Japanese Marron Glacé (optional) Serving size: 4

Preparation time: 10 Mins Cooking time: 1 Hour Instructions 1. Mix the matcha powder with 3 tbsp of boiling water, blend until completely dissolved. 2. In another bowl, add 2 tbsp of water and add gelatin and soak in. 3. In a medium bowl, beat egg yolks. Eventually, add milk and sugar, and stir well. 4. Heat the mixture while stirring and do not let it boil. Make sure the mixture is creamy. 5. Add the matcha powder and gelatine to the egg yolk liquid and mix well. 6. Refrigerate until stiff like whipping cream. 7. In a large bowl, whip heavy cream and 3/5 of the matcha cream and mix well. Keep the rest of the cream in the refrigerator. 8. Pour the mixture into a container lined with plastic wrap and refrigerator for 2 hours. 9. Take out the plastic wrap, cut the bavarois from the container cut into pieces, serve with the topping you prefer.

6. Kanmidokoro Hatsune

Japanese Strawberry Cake is fluffy soft airy and sweet, a perfect cake for an occasion so special like Christmas. Kanmidokoro Hatsune is the Japanese name for Christmas cake in Japan. These are one of the most classic and popular cakes in Japan. This cake is a bundle of joy wrapped up in cream, cake, and strawberries. Ingredients 1 tbsp butter 1/2 cup cooking oil 6 Eggs Milk 3 cups flour 2 cups of sugar 2 teaspoons baking powder Egg whites - 6 1/2 teaspoon of tartar cream 2 spoons vanilla extract

Strawberries 4 cups heavy cream Serving size: 6 Preparation time: 30 Mins Cooking time: 1 Hour Instructions 1. Preheat oven to 325° F. 2. In a cake tin, apply little butter and dust with some flour or set a parchment paper according to how much the cake will swell. Set aside. 3. In a bowl, mix egg yolks and milk. 4. In another large bowl, add flour, sugar, and baking powder. Add the egg and milk mixture, mix well. 5. In another vessel, add egg whites and beat, then add tartar cream and beat until stiff and white. 6. Now, add the vanilla extract to the egg mixture and blend. 7. Add 1/4 of the egg white mixture into the cake batter and mix carefully until fluffy. 8. Pour the cake batter into the cake tin and ensure there are no air bubbles. 9. Bake for 55 mins. 10. After baking, let it cool and peel the parchment paper once cool. 11. Now, once the cake is cool, slice it into 3 parts evenly. 12. Whip heavy cream until stiff peaks arise. Slice the strawberries into lateral slices and add to the whipped cream. Refrigerator until slightly cold. 13. Now, layer the 3 cake portions with the cream and place over each other. Smoothly decorate the exterior of the cake with the cream, add strawberries. 14. Enjoy!

7. Mont Blanc

Mont Blanc is an adaptation of the French dessert and is made from chestnut toppings and cream. The spiraling strands give a very pretty and elegant look to this dessert. Ingredients For the chestnut cream 31.75 oz chestnut 24.35 oz water 1.76 oz sugar 2 tbsp vanilla extract For the meringue 2 egg whites 3.5 oz sugar 33.8 oz whipping cream Pie crust (1)- baked 1-2 cup(s) powdered sugar

Serving size: 12 Preparation time: 30 Mins Cooking time: 1 Hour Instructions 1. For chestnut - preheat oven to 445 ˚F. Cut the chestnut and place them on a baking tray and bake for 30 mins. Peel it when cool. 2. Preheat the oven to 194o F. 3. In a pan, add water, sugar, vanilla extract and peeled chestnut and stir until soft for 15 mins on high heat. 4. Blend the chestnut with water in a blender until smooth. 5. Sieve the paste and add to a piping bag and refrigerate. 6. Take a medium bowl add egg whites and blend until foamy. 7. Add sugar to the egg mixture, whisk until still peaks. 8. Add this meringue mixture into a piping bag and pipe swirls on a parchment-paper-lined tray. 9. Bake for an hour. 10. Now, cut the pie crust into small circles and bake for about 25-30 mins. 11. Once the crust is ready, keep the meringue on the crust and pipe the chestnut cream around it. 12. Sprinkle powdered sugar and place some baked chestnuts and enjoy.

8. Tai Yaki

Tai yaki is named after the fish it looks like. The word Tai means “sea bream,” and yaki means “baked/grilled”. The most common filling is the Anko (red bean paste) filling. Enjoy these ‘fishy’ treats at any time of the day. Ingredients 8.8 oz sweet red bean paste 1 cup flour 2 tbsp sugar 2 tbsp baking powder 1/3 cup water 1 egg Serving size: 4 Preparation time: 10 Mins Cooking time: 15 Mins Instructions

1. Separate the red bean paste into 6 parts of 1.4 oz each in a cylindrical shape in a wrap and set aside. 2. In a large bowl, add sifted flour and baking powder and mix. 3. Add all the wet ingredients and mix well until combined. Refrigerate for 25-30 mins. 4. Heat a pan on low heat, pour the batter covering the edges of the pan. Place the red bean paste in the batter. 5. Once completely fried, take it out carefully and repeat the same process for the rest of the batter. 6. Serve with some hot beverages.

9. Yokan

Yokan is a Japanese dessert made of red bean paste, agar, and sugar. It is a thick jelly, which super healthy. It contains high protein content and is nutritionally very balanced. Ingredients 2 tbsp of gelatin 2 tbsp Agar-Agar 1 cup water 1 cup brown sugar 1-1/2 cup sweet red bean paste Serving size: 3 Preparation time: 20 Mins Cooking time: 10 Mins Instructions 1. Soak the agar-agar (kanten) in a large bowl of water until it’s soft.

2. After softened, tear the kanten into pieces, add to a pan with 1-1/4 cup of water and stir until completely dissolved. 3. Add sugar to the pan and mix. 4. Next, add the red bean paste and mix well until the mixture is thick. Keep the heat medium-low. 5. After the yokan is thick, allow it to cool, pour the mixture into a square container and refrigerate until firm. 6. Once firm, cut the yokan into smaller pieces and serve cold.

10. Mitarashi Dango

Dango is a sweet version of rice dumplings skewered onto a bamboo stick and covered with glazed soy sauce. These dumplings are sweet, with a slightly charred taste. Ingredients 1-1/3 cup flour 1-1/3 cup sweet rice 2 tbsp sugar 3/4 cup hot water 2/3 cup water (room temperature) 1/2 cup sugar 2-1/2 cups soy sauce 1-1/2 cups cornstarch + 1-1/2 tbsp water 5 bamboo skewers Serving size: 5 Preparation time: 30 Mins

Cooking time: 15 Mins Instructions 1. Mix the rice flour, sweet rice, and sugar in a bowl, add hit water mix until smooth. 2. Roll the dough into small dumpling balls. 3. Steam them for 10 mins on high heat. 4. Once ready wait for the dumplings to cool and add 3 on a bamboo skewer. 5. Add sugar, soy sauce in a saucepan and boil. Maintain medium heat. 6. Add cornstarch to the sauce and boil until thick. 7. Now grill the dumplings and slightly brush the mitarashi sauce (soy sauce). 8. Serve hot.

11. Hawaii Butter Mochi

Hawaii butter mochi is a brilliant example of a fusion of cultures into a hybrid sweet. This treat is made with coconut milk and glutinous rice flour. It is a mix of Filipino bibingka and Japanese mochi. Ingredients 4 eggs 1 can of milk 2 cups granulated sugar 1 can coconut cream 1 teaspoon vanilla extract 1/2 cup butter (unsalted) 1 box rice flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup shredded coconut Serving Time: 10

Preparation time: 10 Mins Cooking time: 1 Hour Instructions 1. Preheat oven to 350° F. 2. In a bowl, add sugar and eggs, whisk until mixed completely. 3. Then add milk, coconut cream, vanilla, and butter and mix thoroughly. 4. Add rice flour, baking powder, salt, and shredded coconut. Fold until combined. 5. Pour the batter into a cake tin lined with parchment paper and dusted with butter and flour. 6. Place in the oven and bake for an hour. 7. After the cake is ready, cut it into small portions, and serve with shredded coconut topping.

12. Nerikiri

They say one of the most fundamental elements used in a Japanese sweet store is nerikiri dough. This is made of white bean paste and soft mochi. Nerikiri is soft, smooth, and has a very light texture. They are molded into various shapes like flowers, leaves bunnies, etc. Ingredients 1.06 oz rice flour 20 tbsp water 7.05 oz white kidney bean (sweet) Serving size: 5 Preparation time: 30 Mins Cooking time: 15 Mins Ingredients 1. Add the rice flour into a bowl add little water and mix thoroughly. Don’t let lumps form.

2. Add the white kidney bean paste and mix well. Make small balls out of it. 3. In a pot of water, add the Nerikeri and remove only when there is no stickiness. 4. Once completed, drain the water on a cloth. Enjoy!

13. Rakugan

Rakugan is a seasonal traditional Japanese dessert. They are colorful and pretty and are based on regional themes. They are made by using sugar, soybean flour, and many other components with wooden molds called kashigata. Ingredients 1.06 oz powdered sugar 0.07oz water 0.7 oz rice flour Food coloring ( of choice ) Potato starch Molds Serving size: 5 Preparation time: 30 Mins Cooking time: 15 Mins

Instructions 1. In a bowl, add the food color and water. 2. Add sugar, flour, and mix until dough is firm. 3. Use potato starch to dust the mold. 4. Fill the dough in the mold firmly. 5. Once shaped, take out the candies and dry them.

14. Warabi Mochi

A summer treat and every child’s favorite sweet, Warabi Mochi is a cold, chewy jelly mochi covered with soybean powder and topped with kuromitsu syrup. Ingredients 3.5 oz bracken starch 3.5 oz sugar 13.5 oz water 1.06 oz soybean flour Brown sugar syrup Serving size: 4 Preparation time: 10 Mins Cooking time: 15 Mins Instructions 1. Add bracken starch, sugar, and water in a saucepan and boil on medium

heat. 2. Beat the mixture with a spatula until clear in color. 3. On a baking sheet, sprinkle some soybean flour. 4. Pour the mochi on the baking sheet, sprinkle soybean dough over the liquid, and refrigerate for 20 mins. 5. Take it out of the refrigerator after cooled, cut into small cubes. 6. Roll the mochi in the soybean dough. 7. Place the cubes on a plate and pour the brown sugar syrup and enjoy it. 8. Warabi mochi tastes yummier when cooled for 20-30 mins before eating.

15. Amanatto

This is a Japanese traditional confectionery made up of red kidney beans. It is made with sugar and salt and coated with granulated sugar. This was developed in the early 1860s after sugar was available in Japan. Ingredients 1 can red kidney beans 7.05 oz sugar 1/2 tbsp salt 1 cup water Granulated sugar Serving size: 10 Preparation time: 30 Mins Cooking time: 30 Mins Instructions 1. Boil the canned red beans in a saucepan with fresh water.

2. Next, add sugar and mix until sugar is completely dissolved. 3. Add salt and mix until dissolved. 4. Leave the beans to soak in the liquid overnight. 5. Next day, boil the syrup until it dries up. 6. Spread the beans on a flat tray until they dry. 7. Sugarcoat the beans with granulated sugar. 8. Store in a cool dry place.

16. Mame Daifuku

The irony about mame daifuku is quite funny. This dessert has a historical background, it was made first during the Edo period. It is made up of Anko filled rice cake. The word daifuku literally means good luck. Ingredients 3.5 oz sweet rice flour 6.1 oz water 1.76 oz sugar 3.5 oz corn starch 1-1/2 cup Anko (red bean paste) Serving size: 12 Preparation time: 30 Mins Cooking time: 20 Mins

Instructions 1. Add sweet rice flour and sugar in a bowl and whisk. 2. Add water and mix well. 3. Place the bowl with the mochi mixture as it is in the steamer and steam for 15 mins. 4. When the mochi nearly becomes translucent, take it out of the steamer. 5. Once cool, sprinkle corn starch on the mochi, spread it over a flat area with a rolling pin. Use corn starch to avoid sticking. 6. Place the flattened mochi in a tray and refrigerate for 15 mins. 7. When cooled, cut small circles of the mochi and dust off excess corn starch. 8. Now, add a spoon of Anko (red bean paste). 9. Pinch the corners of the mochi to wrap the Anko. 10. Store in a cool place.

17. Shio Daifuku

Shio daifuku is a traditional Japanese confectionery which contains the unsweetened version of Anko. It is slightly salty and creamy. It is also popularly named as salt and mochi dumplings. Ingredients 2.8 oz sweet rice flour 2.1 oz sugar 3/4 tbsp salt 1 cup water 1 cup potato starch 6.35 oz red bean paste 1 cup black soybean (cooked) Serving size: 9 Preparation time: 30 Mins Cooking time: 20 Mins Instructions

1. Make small portions of red bean paste (0.7 oz) and refrigerate for 15 mins. 2. Add water, sweet rice flour, sugar, and salt in a microwave-safe container and mix until smooth. Make sure no lumps arise. 3. Microwave the mochi for 1 minute 40 sec at 600W. Repeat for another 40 seconds with the same heat. 4. Once microwaved, place on your kitchen workplace and add potato starch. 5. Spread the mochi and make 9 equal portions. 6. Add some black beans to each portion of the mochi and flatten the circle. 7. Add red bean paste and pinch the corners to cover the dumplings. 8. Enjoy!

18. Sakura Mochi

Sakura Mochi can be best described as a pink-colored rice cake with a sweet bean center coated with pickled Sakura leaves. It is a very balanced dessert; the pickled leaves taste salty and the Anko is sweet. The glutinous rice is chewy and sweet-scented. It tastes best with a cup of hot green tea. Ingredients 6.35 oz sweet rice 6.1 oz water Food coloring 1 tbsp sugar 3.5 oz red bean paste 6 Sakura leaves (pickled) Serving size: 6 Preparation time: 40 Mins Cooking time: 10 Mins Instructions

1. Wash the sweet rice and soak for about an hour prior to making the sakura mochi. 2. Now, to remove the salt from Sakura leaves, soak them in water for 15 mins and dry them. 3. Make 6 tiny balls of the red bean paste. 4. In a bowl, add rice, water, and food coloring and mix well. 5. Cover the bowl with a plastic wrap and microwave for 6-7 mins. 6. Keep it covered for about 5 mins. 7. Add sugar to the rice and mix well. 8. Now, with a pestle, pound the rice until sticky in texture. Make 6 parts of the rice. 9. Now, on the kitchen surface, sprinkle some water and make flat rectangular shapes wiry the rice. 10. Place the Anko mixture in the center. And wrap the rice around the Anko. 11. Lastly, wrap sakura leaves around the mochi and let it sit for an hour at room temperature. 12. The mochi will absorb the flavor from the sakura leaves.

19. Higashi

Higashi is the dry version of a wagashi. It contains less water because most of its Ingredients are dry. This has a long shelf life because of the minimal moisture. A fancy delicacy made up of rice flour and sugar, enjoy its wholesome sweetness in different shapes and sizes! Ingredients 1.16 oz cooked mochi rice flour 2.33 oz granulated sugar 2 tbsp sugar syrup Food color External flavor (optional) 1 cup Karo corn syrup 2 cups of water Mold 2 tbsp potato starch Serving Time: 5

Preparation time: 30 Mins Cooking time: 15 Mins Instructions 1. In a bowl, mix corn syrup and water and boil to make shitorimitsu. Let it cool at room temperature. 2. Add sugar to the shitorimitsu and mix until dissolved completely. 3. Next, add the cooked mochi rice flour to the shitorimitsu. Mix until dough is smooth. 4. Sprinkle some potato starch. 5. Make small balls of the dough and press it into the mold. 6. Let it sit until dry and save in a safe container.

20. Uiro

This is a type of mochi made by steaming cakes of rice flour and sugar. It holds a very chewy texture and is sweet in taste. It can be infused with a wind range of flavors-matcha flavor or sweet Anko and what not. Ingredients 0.88 oz rice flour 0.88 oz sugar 1 oz water 10 grapes Potato starch Food coloring- green and red Serving Time: 5 Preparation time: 20 Mins Cooking time: 20 Mins Instructions

1. Clean the grapes with warm water. 2. In a bowl, add sugar and water. Mix until the sugar’s completely dissolved. 3. Next, add the rice flour to the sugar liquid and mix until dough is smooth. 4. Divide the dough into 2 parts. 5. Add green and red food coloring respectively. 6. Steam the dough for 7 mins. 7. Make small balls of the dough and flatten into tiny circles. 8. Place a grape in each tiny circle ad cover. 9. Use potato starch if sticky. 10. Enjoy the uiro.

21. Dorayaki

Dorayaki can be thought of as a pancake sandwich. It is a red bean pancake. A sweet and fluffy treat. Popularly called Dora cakes among small children, this dessert is famously seen in the cartoon Doraemon. The present shape of the dorayaki was found in 1941 by Usagiya in Tokyo. Ingredients 4 eggs 2/3 cup sugar 2 tbsp honey 1-1/3 cup flour 1 teaspoon baking powder 1-2 tbsp water 1 teaspoon of oil 18.35 oz Anko (red bean paste) Serving size: 6 Preparation time: 15 Mins

Cooking time: 15 Mins Instructions 1. Whisk eggs, sugar, and honey in a bowl until fluffy. 2. Next, add flour and baking powder, mix well. Refrigerate the batter for 15 mins. 3. Add 1 tbsp water and mix until smooth. 4. Now, medium heat a pan with little oil, pour the dorayaki batter(about 4tbsp). 5. Fry until golden brown. 6. Add red bean paste on one side of the dorayaki and sandwich it with another side. 7. Keep the dorayaki in a plastic wrap and serve after 10 mins.

22. Japanese Roll Cake

Japan is known for its desserts and green tea. Now, imagine combining these two Ingredients to form a beautiful matcha roll cake! Matcha Japanese roll cake is infused with matcha cream and has a beautiful green color to the sponge. Ingredients 4 eggs 3.2 oz flour 1/2 teaspoon baking powder 2 tbsp green tea powder (matcha) 3.5 oz sugar 2 tbsp warm milk 6.1 oz whipping cream (cold) 1-1/2 tbsp sugar 2 teaspoons matcha powder Serving size: 8

Preparation time: 1 Hour 30 Mins Cooking time: 12 Mins Instructions 1. Preheat the oven to 375 °F. 2. In 2 different bowls, separate egg white, and the yolk. Refrigerate the whites. 3. In the large bowl with egg yolks, add sugar and beat until fluffy. 4. Take out the whites from the refrigerator and add 1/4 cup sugar. Beat until smooth and cloud-like. 5. Next, add the egg yolk to the egg white mixture and mix carefully. 6. Sieve flour, matcha powder, and baking powder and add it to the egg mixture. Mix gently. 7. Pour the batter on a baking tray lined with parchment paper. Spread it evenly. 8. Bake for 10-15 mins. 9. Let the cake cool for some time. 10. Carefully, take out the cake off the baking tray, place another parchment paper over the cake. 11. Roll the cake with the paper and cover with a clean kitchen towel. 12. Cool until cake attains room temperature. 13. In a large bowl, mix the whipping cream, sugar, and matcha powder. 14. Beat until smooth and fluffy. 15. Keep the cake roll on the kitchen counter, open the roll. 16. Now, spread the matcha cream over the cake evenly and roll again tightly. 17. Roll the cake into the parchment paper and refrigerate gift for nearly 2 hours. 18. Once cool, cut half-inch sized roll cake. 19. Sprinkle some matcha powder on the cake before serving.

23. Zunda Mochi

This is one of the healthiest desserts. A traditional dessert that features a couple of boiled rice cakes and mashed green beans. This is the unsweetened version of mochi, which makes for a lip-smacking summertime dessert. Ingredients 8.11 oz soybeans (keep pods) 1.06 oz sugar 1.7 oz soy milk 5 mochi cakes Soy sauce (optional) Serving size: 3 Preparation time: 15 Mins Cooking time: 10 Mins Instructions 1. In a medium-sized vessel, add water and boil the soybeans with pods on

medium heat. 2. After 5 mins, drain all the water and let it cool. 3. De-pod the beans. 4. In a food processor, add beans, sugar, and soy milk and blend until smooth. 5. To the blended mixture add soy sauce for a salty flavor. 6. Place the mochi cake on a plate. Pour the soybean zunda on the rice cake and enjoy it.

24. Bocchan Dango

Dango is the sweetened version of a dumpling and is related to mochi. Bocchan Dango is a tri-colored Dango and is seasonal. This is commonly served with hot green tea and this dessert is chewy and soft. Ingredients 5.6 oz rice flour 2.1 oz sugar 0.5 oz water (hot) 1.41 oz glutinous rice flour 1 teaspoon matcha green tea powder Food coloring - red Bamboo skewers Serving size: 4 Preparation time: 20 Mins Cooking time: 30 Mins Instructions

1. In a bowl mix glutinous rice flour, sugar, and the non-glutinous rice flour. 2. Add hot water in small proportions and mix until the dough is soft and smooth. 3. Place the dough in a microwave-safe bowl and microwave for 3 mins. 4. Once heated, divide it into 3 portions. 5. Add food coloring to one portion, matcha powder to the second, leave the third portion as it is. 6. Make small even balls of each portion and skewer one ball of each color on the bamboo skewer. 7. Enjoy the sweet treat.

25. Neri Yokan

Neri yokan is the simplest and one of Japan’s traditional desserts. It is thick and heavy and prepared with a base of red bean paste mixed with sugar and agar-agar - a yummy jelly treat! Ingredients 5.3 oz red bean paste 5.1 oz water 0.07 oz agar-agar powder 0.35 oz sugar (granulated) Salt (a pinch) Mold Serving size: 2 Preparation time: 20 Mins Cooking time: 10 Mins Instructions

1. In a saucepan, add water and agar-agar powder. Bring to boil on medium heat. 2. Next, add red bean paste, stir until completely mixed. 3. To the above mixture, add salt and sugar and keep mixing. 4. Add the mixture to the desired mold shapes and let it cool at room temperature.

26. Mizu Manju

A perfect summer treat, Mizu Manju is sweet and a translucent jelly made with kuzu and potato or cornstarch. It contains a bean filling and has an almost surreal appearance. Ingredients 0.7 oz sugar 10.8 oz water (room temperature) 8.5 oz red bean paste (sweet) 1.76 oz corn starch Serving size: 4 Preparation time: 30 Mins Cooking time: 5 Mins Instructions 1. In a bowl, add water and sugar, mix until the liquid is clear. 2. Add kuzu starch and mix the liquid.

3. Transfer the liquid to a saucepan on medium heat, stir for nearly 3 mins until the mixture becomes thick. Set aside. 4. Divide the red bean paste into 4, 1.06 oz portions. 5. Make an ice cube tray and pour the kuzu liquid until half the tray is full, then place the anko ball. 6. Cover the rest of the Manju with the kuzu mixture. 7. Refrigerate for 2 hours. 8. Once cooled, slowly remove the Mizu Manju and serve with some honey or kinako powder.

27. Akafuku

Anko, also called red bean paste, is one of the most important and commonly used Ingredients in the Japanese dessert world. One such example of a dessert is Akafuku that comes under the wagashi sweets. It is basically a red bean paste sweet coated with soft mochi. There are historical references to this Japanese pounded rice confection as it dates back to 300 years in time. Ingredients 1 pack Anko (red bean paste) 2 cups cooked rice 2 tbsp sugar 1 pinch salt Mold Serving size: 4 Preparation time: 3 Mins Cooking time: 5 Mins

Instructions 1. In a bowl, squish the cooked rice until a semi paste. 2. Add sugar and salt to the rice and mix well. 3. Next, add the red bean paste and mix the whole mochi well. 4. Press the mochi into the mold. 5. Take the mochi out after a few minutes. 6. Place the mochi in a steamer for about 3-4 mins. 7. Serve with hot tea.

28. Gyūhi

Gyuhi, also called as a far cousin of daifuku, is a soft rice dough sweet shaped like a wrapper. It comes under the mochi family. Ingredients 2.65 oz sweet rice flour 4.06 oz water 2.65 oz sugar 4 teaspoons potato starch Serving size: 4 Preparation time: 10 Mins Cooking time: 10 Mins Instructions 1. In a microwave bowl, add flour and water, whisk until smooth. Add sugar and make sure there are no lumps. 2. Microwave for nearly a minute. Repeat this twice.

3. Once ready, add potato starch to the kitchen workplace, roll the dough into small balls. Use more potato starch if sticky. 4. Make the balls into small rectangles and twist. 5. Place in the refrigerator for 5 mins.

29. Mitsumame

A Japanese wagashi dessert that contains fruits, agar-agar jelly, green tea cream, Anko, and sugar syrup, this bowl is the definition of summer. Nonetheless, this sweet can satisfy your cravings throughout the year! Ingredients 1 portion agar-agar 1 portion shiratama Dango 6 tbsp Anko (red bean paste) 6-7 scoops ice cream (matcha flavor/vanilla flavor) Banana Strawberry Mango Kiwi Sugar syrup (brown) Serving size: 6 Preparation time: 20 Mins

Cooking time: 10 Mins Instructions 1. In a saucepan, add water and agar-agar powder. Bring to boil on medium heat. 2. Cool the liquid in the refrigerator for 5 mins. 3. Once cool cut into tiny cubes. Set aside. 4. In a bowl, add cut fruits, ice cream, agar-agar, Dango, red bean paste evenly. Serve with Brown sugar syrup.

30. Ichigo Daifuku

Daifuku is a famous Japanese delicacy. There are various flavors that can be infused in a daifuku. A spring version of this sweet is Ichigo daifuku, also called strawberry mochi. The mochi is lined with red bean paste (Anko) and the center has a whole strawberry. Ingredients Strawberries 3.5 oz sweet rice flour 5.3 oz Anko (red bean paste) 2 tbsp sugar 5.1 oz water 2 tbsp potato starch Serving size: 6 Preparation time: 40 Mins Cooking time: 5 Mins Instructions

1. Wash the strawberries with saltwater and clean it. 2. Divide 6 balls of the red bean paste (Anko). 3. Cover the strawberry with Anko paste and set aside. 4. Use a microwave bowl, add sweet rice flour and sugar and mix. 5. Now, add water in small portions and mix the batter until thick. 6. Cover the bowl with a wrap and microwave for 1-2 mins. 7. Mix the batter until fluffy and soft. 8. Repeat the process for the second time for 1 min, mix again. 9. Heat again for 30 secs, the mochi nearly becomes translucent. 10. Now, use potato starch and roll the mochi in it. 11. Divide the mochi into 6 equal parts. 12. Make small flat circles and cover the strawberry- Anko ball into the shape of a strawberry. 13. Serve with sliced strawberries and whipped cream.

Conclusion Whatever the occasion, deserts always hit the spot. Whether the occasion is that of expensive luxury or a small get-together, you can now create a lipsmacking dessert with just a few ingredients. Now, get some of your family and friends and try out every dessert in the book and enjoy a delicious sweet delight. Our running romance with desserts is a witness to the fact that all of you deserve that slice of happiness. Whether you’re having a luxurious party or having brunch or dinner with your family or friends, you surely will find the right suited dessert for any occasion. Each dessert has its own charm. Get right into the recipes and have a great time concocting these exquisite, healthy Japanese confections.

About the Author Ivy’s mission is to share her recipes with the world. Even though she is not a professional cook she has always had that flair toward cooking. Her hands create magic. She can make even the simplest recipe tastes superb. Everyone who has tried her food has astounding their compliments was what made her think about writing recipes. She wanted everyone to have a taste of her creations aside from close family and friends. So, deciding to write recipes was her winning decision. She isn’t interested in popularity, but how many people have her recipes reached and touched people. Each recipe in her cookbooks is special and has a special meaning in her life. This means that each recipe is created with attention and love. Every ingredient carefully picked, every combination tried and tested. Her mission started on her birthday about 9 years ago, when her guests couldn’t stop prizing the food on the table. The next thing she did was organizing an event where chefs from restaurants were tasting her recipes. This event gave her the courage to start spreading her recipes. She has written many cookbooks and she is still working on more. There is no end in the art of cooking; all you need is inspiration, love, and dedication.

Author's Afterthoughts

I am thankful for downloading this book and taking the time to read it. I know that you have learned a lot and you had a great time reading it. Writing books is the best way to share the skills I have with your and the best tips too. I know that there are many books and choosing my book is amazing. I am thankful that you stopped and took time to decide. You made a great decision and I am sure that you enjoyed it. I will be even happier if you provide honest feedback about my book. Feedbacks helped by growing and they still do. They help me to choose better content and new ideas. So, maybe your feedback can trigger an idea for my next book. Thank you again Sincerely Ivy Hope