✰꙳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.23 “Tsuyabukusa (艶袱紗)”

Tsuyabukusa is wagashi made by wrapping azuki bean paste in a dough made from flour, eggs, sugar, water, and leavening agents, and baking it. Air bubbles are ex…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3日前
6

Dig Japan vol.22 “Abekawamochi (安倍川もち)”

Abekawamochi is wagashi that is a specialty of Shizuoka City, Shizuoka Prefecture, and is said to have been named by Tokugawa Ieyasu. Originally it was served w…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
10日前
11

Dig Japan vol.21 “Dorayaki (どら焼き)”

Dorayaki is wagashi usually made by sandwiching azuki bean paste between two pieces of slightly puffed castella-like dough. It is also known as the favorite foo…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2週間前
13

Dig Japan vol.20 “Kintsuba (きんつば)”

Kintsuba is wagashi, and the type commonly seen today is made by forming agar into a square shape, spreading a mixture of flour and water on both sides, and bak…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3週間前
19

Dig Japan vol.19 “Warabimochi (わらび餅)”

Warabimochi is soft and melt-in-your-mouth wagashi made with bracken-root starch. It is common to eat it with soybean flour, matcha powder, or kuromitsu syrup. …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
28

Dig Japan vol.18 “Doyomochi (土用餅)”

Doyomochi is wagashi that traditionally eaten during “Doyo of summer,” or midsummer. It refers typically “Ankoromochi” which is a combination of azuki bean …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
33

Dig Japan vol.17 “Nerikiri (練り切り)”

Nerikiri is wagashi officially called “Nerikiri-an,” and refers to both the material of the confectionery and the type of Japanese confectionery. Nerikiri-an …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
39

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

Mitsumame is wagashi made of cubes of agar, boiled red beans, shiratama dango, and various fruits served in a bowl, while anmitsu is mitsumame topped with azuki…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
49

Dig Japan vol.15 “Wakaayu (若鮎)”

Wakaayu is wagashi mainly made by wrapping gyuhi in castella dough. It is shaped like an ayu (sweetfish) and is known as a specialty of Gifu and Kyoto prefectur…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
1か月前
51

Dig Japan vol.14 “Castella (カステラ)”

Castella is said to have originated in Nagasaki Prefecture and is wagashi that developed uniquely in Japan based on the nanbangashi (European sweets) that were …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
61

Dig Japan vol.13 “Minazuki (水無月)”

Minazuki is triangular wagashi that consisting of sweetly boiled azuki beans on white uiro, and is named after the month of June. In Kyoto, where it originated,…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
65

Dig Japan vol.12 “Uiro (ういろう)”

Uiro is wagashi made by kneading flour such as non-glutinous rice flour or wheat flour with sugar and hot water, pouring it into a mold, and steaming it. Variou…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
70

Dig Japan vol.11 “Chimaki (ちまき)”

Chimaki is characterized by being wrapped in bamboo leaves. It varies by region, with okowa being used in Hokkaido, Kanto, Koshinetsu, and parts of Kyushu, and …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
2か月前
75

Dig Japan vol.10 “Kashiwamochi (柏餅)”

Kashiwamochi 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 …

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
79

Dig Japan vol.9 “Kuzumochi (葛餅/久寿餅)”

Kuzumochi 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 en…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
87

Dig Japan vol.8 “Manju (饅頭)”

Manju is wagashi that originates from Chinese mantou. There are many different types, but most are made from wheat flour, rice flour, arrowroot flour, buckwheat…

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽
3か月前
94
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.23 “Tsuyabukusa (艶袱紗)”

Dig Japan vol.23 “Tsuyabukusa (艶袱紗)”

Tsuyabukusa is wagashi made by wrapping azuki bean paste in a dough made from flour, eggs, sugar, water, and leavening agents, and baking it. Air bubbles are exposed on the surface of the baked dough,

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.22 “Abekawamochi (安倍川もち)”

Dig Japan vol.22 “Abekawamochi (安倍川もち)”

Abekawamochi is wagashi that is a specialty of Shizuoka City, Shizuoka Prefecture, and is said to have been named by Tokugawa Ieyasu. Originally it was served with kinako (soybean flour) and white sug

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.21 “Dorayaki (どら焼き)”

Dig Japan vol.21 “Dorayaki (どら焼き)”

Dorayaki is wagashi usually made by sandwiching azuki bean paste between two pieces of slightly puffed castella-like dough. It is also known as the favorite food of the cat-shaped robot “Doraemon,” th

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.20 “Kintsuba (きんつば)”

Dig Japan vol.20 “Kintsuba (きんつば)”

Kintsuba is wagashi, and the type commonly seen today is made by forming agar into a square shape, spreading a mixture of flour and water on both sides, and baking each side on a heated copper plate.

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.19 “Warabimochi (わらび餅)”

Dig Japan vol.19 “Warabimochi (わらび餅)”

Warabimochi is soft and melt-in-your-mouth wagashi made with bracken-root starch. It is common to eat it with soybean flour, matcha powder, or kuromitsu syrup. Some wagashi shops make their own warabi

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.18 “Doyomochi (土用餅)”

Dig Japan vol.18 “Doyomochi (土用餅)”

Doyomochi is wagashi that traditionally eaten during “Doyo of summer,” or midsummer. It refers typically “Ankoromochi” which is a combination of azuki bean paste, which is said to ward off evil spirit

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.17 “Nerikiri (練り切り)”

Dig Japan vol.17 “Nerikiri (練り切り)”

Nerikiri is wagashi officially called “Nerikiri-an,” and refers to both the material of the confectionery and the type of Japanese confectionery. Nerikiri-an is mainly made by kneading bean paste, sug

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

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

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

Mitsumame is wagashi made of cubes of agar, boiled red beans, shiratama dango, and various fruits served in a bowl, while anmitsu is mitsumame topped with azuki bean paste. Both are sold all year roun

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.15 “Wakaayu (若鮎)”

Dig Japan vol.15 “Wakaayu (若鮎)”

Wakaayu is wagashi mainly made by wrapping gyuhi in castella dough. It is shaped like an ayu (sweetfish) and is known as a specialty of Gifu and Kyoto prefectures. It is said to have originated from t

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 is said to have originated in Nagasaki Prefecture and is wagashi that developed uniquely in Japan based on the nanbangashi (European sweets) that were introduced from Portugal. Currently, cas

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.13 “Minazuki (水無月)”

Dig Japan vol.13 “Minazuki (水無月)”

Minazuki is triangular wagashi that consisting of sweetly boiled azuki beans on white uiro, and is named after the month of June. In Kyoto, where it originated, it is customary to eat this on June 30.

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 is wagashi made by kneading flour such as non-glutinous rice flour or wheat flour with sugar and hot water, pouring it into a mold, and steaming it. Various ingredients such as bean paste and mat

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.11 “Chimaki (ちまき)”

Dig Japan vol.11 “Chimaki (ちまき)”

Chimaki is characterized by being wrapped in bamboo leaves. It varies by region, with okowa being used in Hokkaido, Kanto, Koshinetsu, and parts of Kyushu, and dango being used in Tokai and Kyushu. Ch

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.10 “Kashiwamochi (柏餅)”

Dig Japan vol.10 “Kashiwamochi (柏餅)”

Kashiwamochi 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 the 193

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.9 “Kuzumochi (葛餅/久寿餅)”

Dig Japan vol.9 “Kuzumochi (葛餅/久寿餅)”

Kuzumochi 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 syrup or kinako. Be

もっとみる
✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

✰꙳𝐡𝐢𝐫𝐨𝐤𝐨⋆☽

Dig Japan vol.8 “Manju (饅頭)”

Dig Japan vol.8 “Manju (饅頭)”

Manju 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 steamed with azuki

もっとみる