{"id":183,"date":"2017-03-15T09:51:46","date_gmt":"2017-03-15T09:51:46","guid":{"rendered":"http:\/\/wp2.konakueche.com\/?page_id=183"},"modified":"2023-04-17T21:10:16","modified_gmt":"2023-04-17T19:10:16","slug":"japanese-confectionery","status":"publish","type":"page","link":"https:\/\/konakueche.com\/?page_id=183&lang=en","title":{"rendered":"Mochi"},"content":{"rendered":"

Japanese confectionery, wagashi, is getting more popular. Kona K\u00fcche produces them in Switzerland.
\nIts popularity started with the boom of matcha, Japanese green tea powder, and surged with the movie “An”, covering the wonderful craft of making bean paste from azuki, Japanese sweet red beans. Currently, consumers are seeking more mochi, sweet rice cakes filled with different kinds and flavors of “An”.<\/p>\n

Japanese confectionery, wagashi, is getting more popular. Kona K\u00fcche produces them in Switzerland.
\nIts popularity started with the boom of matcha, Japanese green tea powder, and surged with the movie “An”, covering the wonderful craft of making bean paste from azuki, Japanese sweet red beans. Currently, consumers are seeking more mochi, sweet rice cakes filled with different kinds and flavors of “An”.<\/p>\n

The “An” filling by Kona K\u00fcche is hand made from organic beans. It comes in variations Anko: pulped azuki, Koshian: pasted azuki without seed coat, and pasted white bean with Matcha.<\/p>\n

Another popular Japanese sweet is Dorayaki, pancakes filled with An. They are produced using Swiss eggs.<\/p>\n

You are now able to try amazing Japanese sweets in Switzerland, made ready to eat.<\/p>\n

After thawing, wagashi should be stored in the refrigerator and consumed as follows:
\nSakura-Mochi: one day
\nMochi (Daifuku): two days
\nDorayaki, Matcha Mochi: three days<\/p>\n\n\n\n\n\n\n\n\n\n\n
\"Daifuku\"<\/a><\/td>\nDaifuku Mochi
\n<\/strong>Pleasant texture, an exquisite combination of elusive saltiness and sweet bean paste.<\/td>\n<\/tr>\n
\"Kurogoma<\/a><\/td>\nBlack Sesame Daifuku Mochi
\n<\/strong>Pleasant texture, an exquisite combination of elusive saltiness and sweet bean paste.<\/td>\n<\/tr>\n
\"Sakura<\/a><\/td>\nSakura-Mochi (<\/b><\/b>Cherry Blossom Rice Cake)
\n<\/b>Enjoy the scent of cherry blossoms and the soft taste Koshian.
\n<\/b><\/td>\n<\/tr>\n
\"Dorayaki\"<\/a><\/td>\nDorayaki<\/strong>
\nDorayaki is one of the most popular Japanese sweets since ages.<\/td>\n<\/tr>\n
\"Matcha<\/a><\/td>\nMatcha (<\/b><\/b>Bun with a bean paste filling)
\n<\/b>Filled with delicious Matcha Koshian.
\n<\/b><\/td>\n<\/tr>\n
\"Mochi<\/a><\/td>\nMatcha Mousse Mochi \u00a0(<\/b><\/b>Mochi with a Green Tee Mousse\u00a0filling)
\n<\/b>Filled with delicious Matcha mousse.
\n<\/b><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\nYatsuhashi Daifuku (now only with cinammon)<\/b>
\nMochi with cinammon flavor. It is a fantastic combination.<\/td>\n<\/tr>\n
<\/a><\/td>\nStrawberry Mousse Mochi (seasonal product)<\/strong>
\nStrawberry mousse with home made semi dried strawberry pieces. A layer of An (sweet bean paste) matches very well with it.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Japanese confectionery, wagashi, is getting more popular. Kona K\u00fcche produces them in Switzerland. Its popularity started with the boom of matcha, Japanese green tea powder, and surged with the movie “An”, covering the wonderful craft of making bean paste from azuki, Japanese sweet red beans. Currently, consumers are seeking more mochi, sweet rice cakes filled Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-183","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/konakueche.com\/index.php?rest_route=\/wp\/v2\/pages\/183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/konakueche.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/konakueche.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/konakueche.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/konakueche.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=183"}],"version-history":[{"count":44,"href":"https:\/\/konakueche.com\/index.php?rest_route=\/wp\/v2\/pages\/183\/revisions"}],"predecessor-version":[{"id":994,"href":"https:\/\/konakueche.com\/index.php?rest_route=\/wp\/v2\/pages\/183\/revisions\/994"}],"wp:attachment":[{"href":"https:\/\/konakueche.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}