Textdoc
Zipdoc
Writeurl
Txtshare
Loading…
I know that Japan has 餅 (もち) & 団子 (だんご) in which both use rice as a main ingredient, along with 小豆 (あずき) as the main filling (an acquired taste for some people, as some don't like red bean paste), but 抹茶 (まっちゃ) is another top contender, however dango uses rice flour while mochi uses glutinous rice, but in terms of mochi there's 大福 (だいふく). Daifuku is still mochi, but the difference is that there's fruit sticking out of it: whether that is strawberries, oranges or grapes. Dango, on the other hand are usually made in round shapes served usually in 3-5 pieces on a skewer (串団子 - くしだんご) accompanied along with sugar, syrup or azuki. 鯛焼き (たいやき) is fish shaped cake that imitates the shape of the sea bream (fish) traditionally filled with azuki, but you can opt for chocolate, cheese, sweet potato or custard filling, depending on the stall you buy it from. There's taiyaki ice cream in the US (I guess a Western take on it?), specifically in New York. Meanwhile, Japanese desserts use so much cream (apart from rice and azuki) hence why to some people they can be seen as "heavy" in the sense of how fixated they are into adding milk or a ton of cream in literally any dessert coming from the country. Depending if you've ate a lot for lunch or dinner, the chances on you going for dessert with a stuffed stomach is low. Since how can you fathom the fact that the desserts (varies on where you are eating or what you've opted for) at least has cream (as in thickened cream) present as one of the ingredients. I mean it's like if you've just had Gyudon bowl (there's rice in that) then opt to have mochi (again it's made using rice.)