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Tag Archives: Anko

Matcha Almond Milk Kudzu Jelly

Matcha Almond Milk Kuzu Mochi

This is one of my favorite cold desserts. It’s very simple to make and the flavor is so rich and elegant. The key is a high quality matcha and kudzu powder (plant based starch – the kind I use is considered to be among the top quality kind from Yoshino region of Nara, Japan). The texture is nicely bouncy and the flavor is so rich, although there is no butter or cream used. In fact, it’s completely vegan. Kuzu mochi is a traditional Japanese dessert, made of simply kudzu powder and water. And, this is my variation which has matcha and almond milk. You can make it one day in advance, so this makes a nice dessert when you have a dinner party.


Cherry Blossom Mochi with Sweet Azuki Bean Filling

Sakura Mochi

Sakura Mochi is a flavored traditional seasonal wagashi (Japanese sweet) enjoyed throughout Japan during the spring season. It’s flavored with salt-preserved sakura (cherry blossom) flowers and wrapped in a cherry blossom leaf. There are actually two most popular kinds, the Kanto style (Eastern style…represented by Tokyo), for which the anko (sweet azukibean paste) is wrapped in a thin mochi flour pancake, and Kansai style (Western style…represented by Kyoto), for which the anko is wrapped in soft steamed mochi, called domyoji. Even though I grew up in Tokyo, I have always preferred Kansai style more because I love the texture of the domyoji mochi so much. So, this is the recipe of my sakura mochi I make every year during the sakura season. I get the pink colored domyoji mochi flour, but you can also make with the regular (white) domyoji mochi flour. You can also make it without any preserved sakura (cherry blossom), and it will be a simple delicious treat of domyoji mochi and anko.


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