The best part about visiting any country is the food. You can learn so much about a country by just eating, and the best part of any meal is dessert! Japan has a very unique taste in the dessert, it’s not overly sweet, and it can sometimes be a bit bitter. Unless you live in Japan, visiting a Japanese dessert shop won’t be possible in the near future. Here are the Best Pastries Come From Japan your could reference.
Best Pastries Come From Japan
This cake didn’t have a nice beginning in Japan but luckily had a happy ending. Karl Juchheim, a German living in China, was a prisoner of the Japanese during the First World War. In 1919, the Japanese asked him to cook a Baumkuchen for a commercial exhibition in Hiroshima. He saw how amazed they were with his cake, and when he was freed, he settled in Japan and opened his first sweet shop in Yokohama. Today it is such a popular dessert that it is sold in many places, such as Shiga.
This cake’s shape remembers a layered tree ring. Its preparation is simple and the basic ingredients used are butter, egg, sugar, vanilla, salt, and flour.
Taiyaki is one of those things you have to look out for when walking around the city. Vendors will be making them fresh all day, and it’s the perfect way to warm up when the temperature goes down. Taiyaki are fish-shaped pancakes filled with red bean paste and served warm, so be careful they may be hot!
This traditional Japanese dessert couples boiled mochi (rice cakes) and a vibrant green paste consisting of mashed edamame beans. Zunda mochi is typically associated with Sendai, but it is common throughout the entire Tohoku region. The dessert usually employs unsweetened mochi cakes, while the coarsely mashed paste is only lightly sweetened.
This simple combination can be enjoyed well-chilled or lukewarm, and the paste is usually served on top of mochi.
Nerikiri is a Japanese wagashi that should reflect the season it’s being served in. The most popular shape is that of a cherry blossom, called sakura Nerikiri, and it can be bought only in spring. Other shapes might include scenery, flowers, and birds.
This wagashi is traditionally made with sweetened white bean paste and glutinous rice flour. Nerikiri is often served at tea ceremonies, but it also makes for a great sweet snack that can be consumed any time of the day.
This classic mochi variety combines chewy rice cakes made from glutinous rice and Kinako—roasted soybean powder. The cakes can be made from scratch, but since their preparation is time-consuming, most people use pre-packed versions (Kiri mochi).
Before they are dusted with a combination of sugar and powder, the cakes can be boiled or toasted, and they should be dipped in water so that the powder would stick to the cake. The roasted soybean powder gives the cake a subtle nutty flavor, which perfectly pairs with the sweetness of the mochi.
Optionally, this dessert can be drizzled with Kuromitsu—black sugar syrup similar to molasses. Kinako mochi is best enjoyed freshly prepared.
Kusa mochi is a sweet Japanese treat made with glutinous rice flour infused with mugwort paste. It is characterized by its deep green color, delicate flavor, and typical sticky texture. Even though it can be eaten plain, it is often incorporated with other ingredients and wrapped around various fillings. Because of its vibrant color, it is considered a seasonal treat that is usually enjoyed in springtime.
Traditional Japanese confection dorayaki is made of two hand-sized American-style pancakes sandwiched together with a sweet filling, the most popular of which is azuki red beans (anko). However, custard, chestnuts (kuri), and cream (matcha cream, cream with fruits, etc.) are also popular. Dorayaki is a much-loved favorite among both children and adults in Japan. This dorayaki recipe is made the traditional way filled with Anko.
Fluffy Soufflé Pancakes- Best Pastries Come From Japan
The Japanese are masters at adopting food from different cultures and adding their own twist to it – ramen and Japanese curry are perfect examples of their gastronomic reinventions. Pancakes are no different, too. Japan created a fluffy cross between soufflés and pancakes that took the world by storm a few years ago.
These soufflé pancakes are light, airy, and known to deflate after a while. The secret to its fluffy texture is in the meringue – be careful not to overbeat it as the air bubbles inside are key to the pancakes’ cotton-like goodness.