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“Dig Japan (ディグ・ジャパン)”

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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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#ディグ・ジャパン

Dig Japan vol.26 “Yubeshi (ゆべし)”

Yubeshi is one of the traditional foods of Japan, and is roughly divided into yuzu fruit…

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6日前
9

Dig Japan vol.25 “Monaka (最中)”

Monaka is wagashi that has azuki bean paste wrapped in a crispy crust made from mochi. O…

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13日前
18

Dig Japan vol.24 “Amanatto (甘納豆)”

Amanatto is wagashi made by boiling beans such as azuki beans and kidney beans in sugar,…

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2週間前
21

Dig Japan vol.23 “Tsuyabukusa (艶袱紗)”

Tsuyabukusa is wagashi made by wrapping azuki bean paste in a dough made from flour, egg…

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3週間前
28

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

Abekawamochi is wagashi that is a specialty of Shizuoka City, Shizuoka Prefecture, and i…

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1か月前
33

Dig Japan vol.21 “Dorayaki (どら焼き)”

Dorayaki is wagashi usually made by sandwiching azuki bean paste between two pieces of s…

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1か月前
35

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. In some areas, imagawayaki is also calle

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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 …

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1か月前
50

Dig Japan vol.18 “Doyomochi (土用餅)”

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

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2か月前
55

Dig Japan vol.17 “Nerikiri (練り切り)”

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

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2か月前
61

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…

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2か月前
71

Dig Japan vol.15 “Wakaayu (若鮎)”

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

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2か月前
73

Dig Japan vol.14 “Castella (カステラ)”

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

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3か月前
83

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. On this day, halfway through the year,

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