It wasn’t until the sixteenth century that the Japanese individuals found out about sugar. Before the Portuguese mariners acquainted this great substance with Japan, the importance of desserts (“kashi”) was products of the soil. When sugar discovered its approach to Japanese hearts and stomachs, bread cooks and confectioners bet everything. These days, the quantity of pastries in The Land of the Rising Sun knows no restrictions, yet they figure out how to remain thin regardless!
We at DailyLists begrudge them big time — they get the opportunity to have it both ways!
1. Waterdrop cake
Waterdrop cake, or Mizu Shingen Mochi, is an unmistakable sweet that should be eaten inside 30 minutes, else, it’ll simply vanish! It’s made of water, sugar, agar-agar powder, nectar, and cooked peanuts.
2. Nectar toast
Englishmen would kick the bucket for a morning toast this way! It’s gigantic, it’s sweet, and it’s delectable. Caramelized nectar covered bread with frozen yogurt, organic products, and cream to finish everything.
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Dango anywhere (sorry) because today's dessert is 🍡 One of our personal favorites, this mochiko-based treat comes in all sizes (not shapes though) and flavors (soy/anko/matcha). We recommend you try the sweet soy flavor dango at either Asakusa or at the top of KachiKachi ropeway (Lake Kawaguchiko). Either way you WILL want seconds! #japan #tokyo #dango #kawaguchiko #fujikawaguchiko #kuwait #mastersq8 #japaninginkuwait #instajpn #instaphoto #photooftheday #travelcouple #travel #food #instagood #asakusa #instafood #instafoodporn
A Dango is an exquisite round-formed dumpling made of rice flour. In the event that it is canvassed in brilliant soy sauce coat, it gets a self-contradicting taste which improves it even.