Japanese Confections

Japanese Confections


In ancient Japan, nuts and sweet fruits such as persimmons were eaten as a luxury. It's said that the Japanese confections of today evolved from Chinese cakes and crackers, which were introduced together with Buddhism. As tea drinking spread in the Muromachi period (1338-1573) , Japanese confections developed further. As they were brought into the tea ceremony, the visual aspects became important, resulting in the creation of sophisticated shapes and colors.
There are many types of Japanese confections such as dry, moist, steamed, and semi-moist, which help to enhance the sense of season. These are an integral part of yearly events, such as the diamond-shaped hishimochi for Girls' Festival, the cherry blossom leaf-wrapped sakuramochi for spring, the oak-leaf wrapped kashiwamochi for Children's Day, and frozen korigashi for summer. With Japanese confections, the shape is admired, fragrance enjoyed, and taste relished.

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