✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

📍𝙿𝙰𝚁𝙸𝚂 ⇨ 𝚃𝙾𝙺𝚈𝙾

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

📍𝙿𝙰𝚁𝙸𝚂 ⇨ 𝚃𝙾𝙺𝚈𝙾

  • “Dig Japan (ディグ・ジャパン)”

    自身の日本文化に関する見識を広めるため、𝐡𝐢𝐫𝐨𝐤𝐨が気になるトピックについてリサーチし英語でアウトプットしています✰꙳

  • 『ディグ・モード（Dig Mode）』

    フリーランスで海外アパレルブランドの日本向けPRをしている𝐡𝐢𝐫𝐨𝐤𝐨が、2023年の目標「ファッション業界の見識を広める」ため、気になる海外ブランドをメインに英語でリサーチしnoteでアウトプットしています✰꙳ DJがレコードショップでレコードを探したり、音楽を深掘りしたりするときに使われる表現「ディグる」になぞらえて『ディグ・モード（Dig Mode）』と名付け、2023年元日にスタート、vol.110にて一旦完結⋆☽

  • 『ひみつのパリ』

    2017年までパリに住んでいた𝐡𝐢𝐫𝐨𝐤𝐨が当時を振り返りながら、あまりガイドブックに載っていないパリの素敵なカフェなどのローカル情報をまとめた、ひみつの備忘録✰꙳

Dig Japan vol.16 “Anmitsu (あんみつ) and Mitsumame (みつまめ)”

Anmitsu (あんみつ) is wagashi made of Mitsumame (みつまめ) topped with azuki bean paste. Mitsumame is made with small dices of agar jelly, a white, translucent …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
5日前
11

Dig Japan vol.15 “Wakaayu (若鮎)”

Wakaayu (若鮎) is wagashi made mainly of gyuhi wrapped in castella dough. It is shaped like an ayu (sweetfish) and is known as a famous confectionery from Gifu …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
12日前
14

Dig Japan vol.14 “Castella (カステラ)”

Castella (カステラ) is wagashi that allegedly originated in Nagasaki Prefecture and was developed uniquely based on the nanbangashi (南蛮菓子) introduced from P…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2週間前
24

Dig Japan vol.13 “Minazuki (水無月)”

Minazuki (水無月) is wagashi whose name refers to the month of June, and that sweetly boiled azuki beans are placed on top of white uiro and cut into triangles.…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3週間前
28

Dig Japan vol.12 “Uiro (ういろう)”

Uiro (ういろう, 外郎) is wagashi that is typically made by kneading grain flour such as rice flour with sugar and hot water, pouring it into a mold, and steamin…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
33

Dig Japan vol.11 “Chimaki (ちまき)”

Chimaki (ちまき) is generally mochi made from glutinous rice, non-glutinous rice, rice flour, or just glutinous rice formed into a triangle or cone shape, wrapp…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
38

Dig Japan vol.10 “Kashiwa-mochi (柏餅)”

Kashiwa-mochi (柏餅) is wagashi made of a flat, round mochi filled with azuki bean paste, folded in half, and wrapped in an oak leaf. It originated in Edo and w…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
43

Dig Japan vol.9 “Kuzu-mochi (葛餅/久寿餅)”

Kuzu-mochi (葛餅/久寿餅) is one of wagashi, and although it has the same name, there are two types, mainly in Kansai and Kanto, with different recipes. Both typ…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
50

Dig Japan vol.8 “Manju (饅頭)”

Manju (饅頭, まんじゅう) is wagashi that originates from Chinese mantou. There are many different types, but most are made from wheat flour, rice flour, arrowro…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
57

Dig Japan vol.7 “Dango (団子)”

Dango (団子) is wagashi made by adding water or hot water to grain flour, rolling it, and steaming or boiling it. It is often seasoned with soybean flour, soy s…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
61

Dig Japan vol.6 “Kimi-shigure (黄身しぐれ)”

Kimi-shigure (黄身しぐれ) is wagashi made by wrapping koshian (strained azuki bean paste) in the dough made of a mixture of egg yolks, shiroan (white kidney bea…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
69

Dig Japan vol.5 “Taiyaki (たい焼き)”

Taiyaki (たい焼き) is wagashi made mainly from wheat flour, filled with azuki bean paste and baked in a metal mold shaped like a sea bream. Since it was first s…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
76

Dig Japan vol.4 “Imagawa-yaki (今川焼き)”

Imagawa-yaki (今川焼き) is disc-shaped wagashi made by filling dough with azuki bean paste, custard cream, or other fillings and baking it in a mold. Its name i…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
91

Dig Japan vol.3 “Yokan (羊羹)”

Yokan (羊羹) is wagashi made by pouring generally azuki bean paste into a mold called “Yokanfune (羊羹舟)” and solidified it with agar also known as “Kanten …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
96

Dig Japan vol.2 “Daifuku (大福)”

Daifuku (大福) is wagashi that a piece of mochi typically filled with azuki bean paste. It is so common in daily life of Japanese people that we can find not on…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
100

Dig Japan vol.1 “Shiruko (しるこ) and Zenzai (善哉)”

Both shiruko (しるこ) and zenzai (善哉, ぜんざい) are wagashi, Japanese traditional sweets, made with azuki beans and mochi, and because of their similar appear…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
104
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.16 “Anmitsu (あんみつ) and Mitsumame (みつまめ)”

Dig Japan vol.16 “Anmitsu (あんみつ) and Mitsumame (みつまめ)”

Anmitsu (あんみつ) is wagashi made of Mitsumame (みつまめ) topped with azuki bean paste. Mitsumame is made with small dices of agar jelly, a white, translucent jelly made from red algae or seaweed, and is ser

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.15 “Wakaayu (若鮎)”

Dig Japan vol.15 “Wakaayu (若鮎)”

Wakaayu (若鮎) is wagashi made mainly of gyuhi wrapped in castella dough. It is shaped like an ayu (sweetfish) and is known as a famous confectionery from Gifu and Kyoto prefectures. The Japanese confec

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.14 “Castella (カステラ)”

Dig Japan vol.14 “Castella (カステラ)”

Castella (カステラ) is wagashi that allegedly originated in Nagasaki Prefecture and was developed uniquely based on the nanbangashi (南蛮菓子) introduced from Portugal. Typically, the batter is poured into a

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.13 “Minazuki (水無月)”

Dig Japan vol.13 “Minazuki (水無月)”

Minazuki (水無月) is wagashi whose name refers to the month of June, and that sweetly boiled azuki beans are placed on top of white uiro and cut into triangles. In Kyoto, where it originated, there is a

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.12 “Uiro (ういろう)”

Dig Japan vol.12 “Uiro (ういろう)”

Uiro (ういろう, 外郎) is wagashi that is typically made by kneading grain flour such as rice flour with sugar and hot water, pouring it into a mold, and steaming it in a steamer basket. The flours used incl

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.11 “Chimaki (ちまき)”

Dig Japan vol.11 “Chimaki (ちまき)”

Chimaki (ちまき) is generally mochi made from glutinous rice, non-glutinous rice, rice flour, or just glutinous rice formed into a triangle or cone shape, wrapped in bamboo leaves, and tied with rushes.

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.10 “Kashiwa-mochi (柏餅)”

Dig Japan vol.10 “Kashiwa-mochi (柏餅)”

Kashiwa-mochi (柏餅) is wagashi made of a flat, round mochi filled with azuki bean paste, folded in half, and wrapped in an oak leaf. It originated in Edo and was made mainly in the Kanto region until t

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.9 “Kuzu-mochi (葛餅/久寿餅)”

Dig Japan vol.9 “Kuzu-mochi (葛餅/久寿餅)”

Kuzu-mochi (葛餅/久寿餅) is one of wagashi, and although it has the same name, there are two types, mainly in Kansai and Kanto, with different recipes. Both types are often enjoyed with kuromitsu (brown sy

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.8 “Manju (饅頭)”

Dig Japan vol.8 “Manju (饅頭)”

Manju (饅頭, まんじゅう) is wagashi that originates from Chinese mantou. There are many different types, but most are made from wheat flour, rice flour, arrowroot flour, buckwheat flour, etc., and are steame

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.7 “Dango (団子)”

Dig Japan vol.7 “Dango (団子)”

Dango (団子) is wagashi made by adding water or hot water to grain flour, rolling it, and steaming or boiling it. It is often seasoned with soybean flour, soy sauce, red bean paste, and kushi-dango, whi

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.6 “Kimi-shigure (黄身しぐれ)”

Dig Japan vol.6 “Kimi-shigure (黄身しぐれ)”

Kimi-shigure (黄身しぐれ) is wagashi made by wrapping koshian (strained azuki bean paste) in the dough made of a mixture of egg yolks, shiroan (white kidney bean paste), joshinko (high quality powder of no

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.5 “Taiyaki (たい焼き)”

Dig Japan vol.5 “Taiyaki (たい焼き)”

Taiyaki (たい焼き) is wagashi made mainly from wheat flour, filled with azuki bean paste and baked in a metal mold shaped like a sea bream. Since it was first sold in 1909, a variety of fillings, shapes,

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.4 “Imagawa-yaki (今川焼き)”

Dig Japan vol.4 “Imagawa-yaki (今川焼き)”

Imagawa-yaki (今川焼き) is disc-shaped wagashi made by filling dough with azuki bean paste, custard cream, or other fillings and baking it in a mold. Its name is not standardized, and it is called by vari

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.3 “Yokan (羊羹)”

Dig Japan vol.3 “Yokan (羊羹)”

Yokan (羊羹) is wagashi made by pouring generally azuki bean paste into a mold called “Yokanfune (羊羹舟)” and solidified it with agar also known as “Kanten (寒天).” Its origin was a Chinese jelly from the g

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.2 “Daifuku (大福)”

Dig Japan vol.2 “Daifuku (大福)”

Daifuku (大福) is wagashi that a piece of mochi typically filled with azuki bean paste. It is so common in daily life of Japanese people that we can find not only at wagashi shops, but also at supermark

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.1 “Shiruko (しるこ) and Zenzai (善哉)”

Dig Japan vol.1 “Shiruko (しるこ) and Zenzai (善哉)”

Both shiruko (しるこ) and zenzai (善哉, ぜんざい) are wagashi, Japanese traditional sweets, made with azuki beans and mochi, and because of their similar appearance, they are often confused. In fact, the names

もっとみる