Momiji manju cake
Momiji manju is a baked cake shaped like a maple leaf (momiji). This cake appeared in 1907 and has had many different variations in ingredients and appearance after more than 100 years of its creation. The cake crust is made from eggs, milk, and honey. The most popular fillings are red beans and strawberry jam. In addition, chocolate, vanilla, and green tea fillings are also popular. Japanese people often eat momiji manju with a cup of green tea.
Honey toast (Shibuya toast)
This dish was born in the famous bustling shopping area of Japan - Shibuya. This is a soft bread, toasted with butter and maple syrup or honey, served with fruit and ice cream. Shibuya toast is the perfect combination of the crunch of toast, the sweetness of syrup and the coolness of fresh cream.
Dango
Dango is a traditional Japanese dessert with an impressive flavor. This is a rice cake made from rice flour, skewered on a stick and has many different colors (pink, white, green, ...). The cake has many shapes depending on the customs of each region such as round, rectangular, flat ... but the most popular is still round cake. Dango is a simple dish, loved by Japanese people and eaten all year round with green tea.
Melon bread
Melon bread originated in Japan, but has become popular in many Asian and Latin American countries. It is a sweet pastry shaped like a melon, with a crispy outer layer and a soft interior. Thanks to its delicious taste and low price, it can be found in almost every store in Japan, and has even been featured in movies and anime.
Fish Cake (Taiyaki)
Taiyaki is a traditional Japanese sea bream-shaped cake. The cake is made from wheat flour and usually has a red bean filling. In addition, the cake can also be varied with many other fillings such as: custard, chocolate, caramel, green tea, etc. or savory fillings such as sausage, chicken, cheese, etc. This cake is sold at all convenience stores and supermarkets in Japan, especially during traditional festivals, picnics, and outdoor flower viewing.
Kakigori Shaved Ice
Kakigori is one of the oldest dishes, many people believe that kakigori first appeared in the 11th century. This is a dessert using shaved ice flavored with syrup and toppings of fruit and fresh cream. Popular flavors include strawberry, cherry, lemon, green tea, grape, melon, etc. The special thing about this dish is that it has a Japanese rice cake ball drizzled with condensed milk.
Anmitsu
Anmitsu is a traditional Japanese dessert that is very popular during the hot summer months. A bowl of anmitsu usually consists of agar jelly, rice cakes, red bean jam, vanilla or green tea ice cream, brown sugar syrup and various small pieces of fruit. Anmitsu has a very delicate beauty thanks to the harmonious combination of colors and natural ingredients that are truly Japanese.
Kit Kat
Kit Kat originated in England and was introduced to the Japanese market in 1973. Now, Kit Kat has become one of the famous confectionery brands in Japan and this country is currently the second largest market for Kit Kat in the world, after its homeland, England. Besides the original chocolate flavor, the Japanese have invented more than 100 new flavors such as: apple, pumpkin, strawberry, grape, pear, green tea, citrus, soybean, etc.
Mochi
Mochi is a traditional Japanese sweet rice cake made from mochigome glutinous rice flour rich in gluten. The mochi filling is very diverse, depending on the taste and preference of each family. This cake is not only eaten in daily life but also an offering to the gods and is meant to bring good luck.
Teardrop Cake (Mizu Shingen Mochi)
Mizu Shingen Mochi appeared in Japan in the summer of 2013 and quickly became a new culinary trend not only in Japan but also in many countries around the world, thanks to its drop-shaped shape with a transparent and pure white color. The main ingredient to make this dessert is mainly water, but not ordinary filtered water but water from the Alps. After being brought back, a few other ingredients will be added and poured into a mold to solidify. The cake has a sweet, cool, soft taste and is often eaten with kinaki soybean powder and brown sugar syrup.
