In Japan, Wako often eats with tea. Because most fruits are sweet, you will feel that tea is more fragrant, and the sweetness of tea will be brought after enjoying it. Generally speaking, thin tea is light in taste and will be matched with dried fruits, while strong tea is bitter and will be matched with raw fruits with high water content. The prototype of Hehuozi is "Tangguozi" in Tang Dynasty. Special Envoy Nara brought the dim sum making method he learned in China to Japan. But at that time, sugar was still scarce, so Tang Guo was mainly used as a sacrifice, usually fried.
Kamakura era is a fruitful development period. Monks who studied law in the Song Dynasty brought tea, snacks and Buddhism back to Japan. Some famous varieties, such as mutton soup, are also very popular in this period. The fruit ripened during the Meiji period. With the popularization of sugar, fruits have really entered the homes of ordinary people. At the same time, in order to distinguish it from the cakes imported from Europe, the Japanese-style "harmony" was added before the original "fruit", which has been used ever since.
Dafu, a kind of smooth and soft jiaozi, is made by grinding glutinous rice into powder, filling it with a lot of red bean stuffing, and then adding sesame sauce skin. One of the most popular delicious varieties in modern times is Hu Dafu. It is made of strawberries wrapped in dumplings with sweet bean paste. Castella cake is a sponge cake, which was introduced to Japan by Portuguese businessmen about 400 years ago. This is a simple cake made of wheat flour, eggs, sugar and various sweeteners. Every baker's recipe is different. Because there is no artificial leaven, the taste and quality of cakes depend on the skills of bakers, some of whom have been perfecting their own crafts all their lives.
Jiaozi is made of the simplest raw materials: rice, glutinous rice and water. The mixture of rice and glutinous rice is steamed first, and then mashed to make dough similar to glutinous rice dough, which is somewhat similar to Miao rice cakes in China. Sometimes other ingredients are added to add color and taste. Fruit can be sweet, salty or even a mixture of the two. Wasanbontono uchihigashi is not named after "wasanbonto i", but a kind of high-quality sugar produced only in Japan. Put the mixture of water and mustard into a wooden mold and press it until it hardens and dries. These come in different shapes and sizes, from fruits, flowers, birds, fish and insects to landmarks and daily necessities.
Tongluo Shao, a typical Japanese fruit, is also common in large supermarkets in China. Every time I see this, I think of Doraemon, the all-around robot cat. Usually, Tongluo Shao is made by adding sweet noodle sauce between two pancakes. Tongluo Roast tastes similar to western Castilla Cake, but smaller, tighter and softer. Now you can also find different flavors of Tongluo Shao in Japan, such as sweet potato sauce stuffing and cream stuffing. In Monaca, traditional Monaka cakes are made by baking a thin layer of sticky rice paste on a mold. The most common stuffing is sweet bean paste or white bean paste, but ice cream, custard and a condiment called shirotama are also very popular and worth a try.
Cherry blossoms and fruits, their beautiful shapes and colors make them one of the most concerned fruits. The usual practice is to put yam paste, rice flour and sweet noodle sauce into a mold for pressing. Nerikiri's stuffing is usually sweet sauce, and different colors and shapes are almost in line with the season at that time. Peony cake is a must-eat fruit at the vernal equinox and the autumnal equinox. It is made by grinding glutinous rice and adding sweet sauce, sugar, sesame powder or multifunctional coating such as baked bean powder (kinako).
Brown sugar fern cake is a common delicious snack in summer. The dough in the middle is mixed with brown sugar, water and fern root powder, cooked, cooled, cut into small pieces, and then sprinkled with soybean powder. The name of this fruit comes from "| wasanboto", a high-quality sugar produced only in Japan. Put the mixture of water and mustard into a wooden mold and press it until it hardens and dries. These come in different shapes and sizes, from fruits, flowers, birds, fish and insects to landmarks and daily necessities. Mutton soup is a dessert similar to jelly. The preparation method comprises dissolving agar (from red algae) and sweet noodle sauce in hot water, and then pouring into a mold for cooling. Mutton soup with different flavors can be made by adding other ingredients (such as matcha, red beans, chestnuts or preserved fruit). According to legend, mutton soup was first introduced to Japan from China.
There are many kinds of Japanese fruits. If you travel to Japan, you can visit a special fruit shop, which will dazzle you. However, the most important thing is to make a cup of tea, and then slowly taste these exquisite snacks, close to art, is the correct way to open the fruit.