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WARABI MOCHI (Read more)

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BRACKEN POWDER JELLY 
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1800 cl Water

500 gm Bracken Powder

100 gm Sanontou

 (Japanese for brown sugar)

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Bracken fiddleheads (the immature, tightly curled emerging fronds) have been considered edible by many cultures throughout history, and are still commonly used today as a foodstuff. Bracken fiddleheads are either consumed fresh (and cooked) or preserved by salting, pickling, or sun drying. In Korea, where they are called gosari , they are a typical ingredient in the mixed rice dish called bibimbap.

Both fronds and rhizomes have been used to brew beer, and the rhizome starch has been used as a substitute for arrowroot. Bread can be made out of dried and powered rhizomes alone or with other flour. American Indians cooked the rhizomes, then peeled and ate them or pounded the starchy fiber into flour. In Japan, starch from the rhizomes is used to make confections.     read more ►
 

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 JAPANESE WAY

 Almond Tofu

 Molten Chocolate Cake

 Crystal Tomato Jelly

 Grapefruit jelly

 Green Tea Brulee Ice  cream

 "Matsugen" Parfait

 Mount FUJI

 Peach Pancake

 Pumpkin Pie

 Soy milk Blanc-Manger

 Tapioca Tart

 Teppan Banana

 Teppan Pear & Fig

 Teppan Pineapple

 Teppan Raspberries

Warabi mochi

 

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TRADITIONAL PASTRIES

Source "Wikipedia"

 An-mitsu | JA

 Amanatto | JA

 Arare | JA

  Botamochi | JA 

 Daifuku | JA

 Dango | JA

 Dorayaki | JA

 Ginbou | JA

 Hanabiramochi | JA

 Higashi | JA

 Imagawayaki / Kaitenyaki | JA

 Kakipii | JA

 Karintoo | JA

 Kasutera | JA

 Kusa mochi | JA

 Kuri kinton | JA

 Manjū | JA

 Matsunoyuki | JA

 Monaka | JA

 Namagashi | JA

 Ohagi | JA

 Oshiruko (Zenzai)| JA

 Sakuramochi | JA

 Senbei | JA ebisenbei | JA

 Taiyaki | JA

 Uiro | JA

 Warabimochi | JA

 Yakigashi | JA

 Yôkan | JA

 Zenzai or Oshiruko | JA