Italiano-Inglese Cucina internazionale. 2014.
Gyūhi — Orange gyuhi (left) and suama (right) Gyūhi (求肥) is a form of wagashi (traditional Japanese sweet). Gyūhi is a softer variety of mochi (餅), and both are made from either glutinous rice or from mochiko (餅粉), which is glutinous rice flour. Because… … Wikipedia
Anmitsu — nihongo|Anmitsu|あんみつ is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple… … Wikipedia
Gionbō — Nihongo|Gionbō|祇園坊 or ぎおんぼう is a wagashi (Japanese sweet). It resembles a dried persimmon, and is now made by filling gyūhi (a soft form of mochi) with bean jam, then sprinkling white sugar over it. In the time when sugar was an expensive rarity … Wikipedia
Wagashi — nihongo|Wagashi| is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits. Wagashi is typically made from natural based (mainly plant) ingredients. The names used for … Wikipedia
Anmitsu — Saltar a navegación, búsqueda Anmitsu. El anmitsu es un postre japonés que ha sido popular durante muchas décadas. Se elabora con pequeños cubos de agar agar, una gelatina blanca traslúcida hecha de algas rojas o verdes. El agar agar se di … Wikipedia Español
Wagashi — Selección de wagashi lista para servirse durante una ceremonia del té japonesa. El wagashi (和菓子, wagashi … Wikipedia Español
Mitsumame — (みつまめ?) is a Japanese dessert that has been popular since 100 years or more ago.[when?] It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as… … Wikipedia
