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“Dig Japan (ディグ・ジャパン)”

18
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✰꙳
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Dig Japan vol.18 “Doyomochi (土用餅)”

Doyomochi is wagashi that traditionally eaten during “Doyo of summer,” or midsummer. I…

Dig Japan vol.17 “Nerikiri (練り切り)”

Nerikiri is wagashi officially called “Nerikiri-an,” and refers to both the material o…

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 vario…

Dig Japan vol.15 “Wakaayu (若鮎)”

Wakaayu is wagashi mainly made by wrapping gyuhi in castella dough. It is shaped like an…

Dig Japan vol.14 “Castella (カステラ)”

Castella is said to have originated in Nagasaki Prefecture and is wagashi that developed…

Dig Japan vol.13 “Minazuki (水無月)”

Minazuki is triangular wagashi that consisting of sweetly boiled azuki beans on white ui…

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 matcha can also be added. Let's unravel its

Dig Japan vol.10 “Kashiwamochi (柏餅)”

Kashiwamochi is wagashi made of a flat, round mochi filled with azuki bean paste, folded…

Dig Japan vol.11 “Chimaki (ちまき)”

Chimaki is characterized by being wrapped in bamboo leaves. It varies by region, with ok…

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, mai…

Dig Japan vol.8 “Manju (饅頭)”

Manju is wagashi that originates from Chinese mantou. There are many different types, bu…

Dig Japan vol.7 “Dango (団子)”

Dango is wagashi made by adding water or hot water to grain flour, rolling it, and steam…

Dig Japan vol.6 “Kimishigure (黄身しぐれ)”

Kimishigure is wagashi made by wrapping koshian (strained azuki bean paste) in the dough…

Dig Japan vol.5 “Taiyaki (たい焼き)”

Taiyaki is wagashi made primarily from wheat flour, stuffed with azuki bean paste and baked in a mold shaped like a sea bream. Since it was first sold in 1909, various types of fillings, shapes and sizes have been developed, and after the w