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Japanese foods--Wagashi


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249 replies to this topic

#241 helenjp

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Posted 18 October 2008 - 07:02 AM

It will partly depend on the type of bean jam used - if it's made traditionally, it doesn't keep all that well.

#242 Lucil

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Posted 19 October 2008 - 06:58 AM

thanks... wanted to ask also... any etiquette in eating wagashi in lets say a wagashi shop like toraya... can u order different kinds of wagashi .. like manju , yokan , namagashi and eat them in a single seating by yourself???

#243 helenjp

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Posted 19 October 2008 - 07:18 PM

You can, but you'd probably feel ill! They do go well with green tea, and some are designed to go with the sharp, bitter taste of foamy tea-ceremony tea...but one is about as many as you'd want in a sitting. The etiquette is to fold up any extras in paper and slip them into your kimono sleeve...

#244 Hiroyuki

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Posted 19 October 2008 - 08:32 PM

Do we really have to answer that question of Lucil?? :biggrin:
Of course, the wagashi shop will be happy to fill your order. The best customer is the one who orders the most... I don't think this has nothing to do with etiquette...
Like Helen implied, though, I don't think you can have that many wagashi all at once.

#245 yunnermeier

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Posted 20 October 2008 - 08:55 AM

wagashi really fills you up. one is enough, really! 2-3 is about the maximum I can swallow...

#246 Hiroyuki

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Posted 27 November 2009 - 08:31 PM

What do you guys think about Shiroi Taiyaki? Just out of curiosity, I bought some the other day, and found it not to my taste. My son even said it was "mazui" (not good).

#247 helenjp

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Posted 01 December 2009 - 09:17 PM

Do you think that's because white bean jam is a minority taste in the first place, or do you think the problem is the bland plus bland effect of rather doughy crust with a very mild bean jam?

I'm not too fond of custard taiyaki either, but I can imagine white bean taiyaki being quite good with something more aromatic. Citrus? Tropical flavor? A dab of black sesame paste?

#248 Hiroyuki

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Posted 01 December 2009 - 09:53 PM

Do you think that's because white bean jam is a minority taste in the first place, or do you think the problem is the bland plus bland effect of rather doughy crust with a very mild bean jam?

I'm not too fond of custard taiyaki either, but I can imagine white bean taiyaki being quite good with something more aromatic. Citrus? Tropical flavor? A dab of black sesame paste?

Maybe I should have clarified what I meant by Shiroi Taiyaki. I meant "Shiroi Taiyaki" of Fujiya, the type of taiyaki whose crust is made with tapioca flour to get that mochi-mochi texture.
Images of Shiro Taiyaki
I bought regular azuki (140 yen), custard, matcha, and chocolate (150 yen each).

#249 helenjp

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Posted 02 December 2009 - 08:37 PM

Aha! I have seen those, without really registering what they were. The combination of chewy, doughy crust plus soft/heavy filling doesn't sound great, but I'll put the Junior Research Team onto it!

Which did you think worked better - the heavier bean filling, or lighter custardy fillings?

#250 Hiroyuki

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Posted 03 December 2009 - 03:14 PM

Aha! I have seen those, without really registering what they were. The combination of chewy, doughy crust plus soft/heavy filling doesn't sound great, but I'll put the Junior Research Team onto it!

Which did you think worked better - the heavier bean filling, or lighter custardy fillings?

I'd say neither worked quite right with the mochi-mochi texture.