Food Composition Database

Traditional confectionery, "Imagawayaki" (Japanese waffle stuffed with red bean paste) Traditional confectionery, "Uiro" (steamed sweet rice dough) Traditional confectionery, "Uguisu-mochi" (sweet rice cake, filled with red bean paste, coated by roasted green soy flour) Traditional confectionery, "Kashiwa-mochi" (Leaf-wrapped rice cake with red bean paste filling) Traditional confectionery, "Kasutera" (rectangle sponge cake) Traditional confectionery, "Kanoko" (red bean jelly wrapped with red bean paste, red bean compote and agar) Traditional confectionery, "Karukan" (white steamed cake made from rice flour, grated yam and sugar) Traditional confectionery, "Kibi-dango" (sweet dumpling made from rice and proso millet flour) Traditional confectionery, "Gyuhi" (kneaded glutinous rice flour with sugar, steamed) Traditional confectionery, "Kirizansho" (Sweet rice cake flavored by Japanese pepper "Sansho") Traditional confectionery, "Kingyokuto" (Sweet agar jelly) Traditional confectionery, "Kintsuba" (red bean paste covered with dough, baked) Traditional confectionery, "Kusa-mochi" (green rice cake, stuffed with red bean paste, flavored by Japanese wormwood "Yomogi") Traditional confectionery, "Kushi-dango, An" (skewered rice dumplings, steamed, coated by red bean paste) Traditional confectionery, "Kushi-dango, mitarashi" (skewered rice dumplings, steamed, seasoned with sweet soy glaze) Traditional confectionery, "Kudzu-mochi" (sweetened gelatin made from Kuszu starch, with roasted soybean flour and brown sugar syrup) Traditional confectionery, "Kudzu-mochi" (sweetened gelatin made from Wheat starch, with roasted soybean flour and brown sugar syrup) Traditional confectionery, Moon cake (Yue bing), stuffed with red bean paste Traditional confectionery, "Sakura-mochi, Kanto style" (pink small pancake roll with red bean paste filling, wrapped by a salted cherry leaf. Dough is made from wheat and rice flour.) Traditional confectionery, "Sakura-mochi, Kansai style" (pink rice cake stuffed with red bean paste, wrapped with a salted cherry leaf. Dough is made from glutinous rice flour.) Traditional confectionery, "Sasa-dango" (sweet rice cake stuffed with red bean paste, wrapped in sasa-bamboo leaves) Traditional confectionery, "Daifuku-mochi" (sweet rice cake stuffed with red bean paste) Traditional confectionery, "Taruto" (Swiss roll with red bean paste filling) Traditional confectionery, "Chimaki" (bamboo-leaf-wrapped sweet rice dough, steamed) Traditional confectionery, "Chatsu" (red bean paste covered with green tea flavored dough, baked) Traditional confectionery, "Dorayaki" (Japanese pancake sandwich with red bean paste filling) Traditional confectionery, "Aniri-nama-yatsuhashi" (Cinnamon-flavored sweet rice dough, steamed, with red bean paste filling) Traditional confectionery, "Nerikiri" ("Gyuhi" kneaded with colored bean paste, molded) (cf. 15013 "Gyuhi") Traditional confectionery, "Kasutera-manju" (sponge cake stuffed with red bean paste) Traditional confectionery, "Kudzu-manju" (sweetened gelatin made from kudzu starch, stuffed with red bean paste) Traditional confectionery, "Kuri-manju" (baked sweet dough stuffed with red bean paste and candied chestnuts) Traditional confectionery, "To-manju" (baked sweet dough stuffed with red bean paste) Traditional confectionery, "Mushi-manju" (steamed sweet dough stuffed with red bean paste) Traditional confectionery, "Monaka" (glutinous rice wafers with red bean paste filling) Traditional confectionery, "Yubeshi" (steamed sweet dough made from rice flour, walnuts, soy sauce and citrus "Yuzu" juice) Traditional confectionery, "Neri-yokan" (hardened red bean agar bar) Traditional confectionery, "Mizu-yokan" (soft red bean jelly) Traditional confectionery, "Mushi-yokan" (steamed red bean paste bar) Traditional confectionery, "Amedama" (sugar candy) Traditional confectionery, "Imo-karinto" (deep fried sweet potato chips, coated with sugar syrup) Traditional confectionery, "Okoshi" (puffed sweet rice cake) Traditional confectionery, "Onoroke-mame" (roasted peanuts coated with rice dough, baked) Traditional confectionery, "Karinto, black" (crunchy deep fried wheat flour dough coated with brown sugar" Traditional confectionery, "Karinto, white" (crunchy deep fried wheat flour dough coated with white sugar) Traditional confectionery, "Gokabo" (roasted glutinous rice stick covered with roasted soy powder and sugar) Traditional confectionery, "Isobe-senbei" (soft wheat flour cracker made using soda water from Isobe hot spring) Traditional confectionery, "Kawara senbei" (hard wheat flour cracker shaped like a Japanese traditional roof tile) Traditional confectionery, "Maki-senbei" (light wheat cracker roll with sugar confectionary filling) Traditional confectionery, "Nanbu-Senbei, Sesame" (round wheat flour cracker, with sesame seeds) Traditional confectionery, "Nanbu-Senbei, Peanut" (round wheat flour cracker, with peanuts) Traditional confectionery, "Shiogama" (molded confectionary made from sugar, glutinous rice flour and perilla leaf powder) Traditional confectionery, "Hina-arare, Kanto style" (roasted and sugared rice dough with candied adzuki beans and roasted soybeans for the Doll's festival) Traditional confectionery, "Hina-arare, Kansai style" (roasted rice dough for the Doll's festival) Traditional confectionery, "Age-senbei" (fried and salted rice cracker) Traditional confectionery, "Amakara-senbei" (rice cracker coated with soy sauce and grain sugar) Traditional confectionery, "Arare" (glutinous rice cracker) Traditional confectionery, "Shoyu-senbei" (soy sauce flavored rice cracker) Traditional confectionery, "Boro, small" (Small balls of baked starch dough) Traditional confectionery, "Soba-boro" (Baked sweet dough made from buckwheat and wheat flour) Traditional confectionery, "Matsukaze" (Baked sweet dough, topped with poppy seeds) Traditional confectionery, "Mishima-mame" (Sugar-coated roasted soybeans) Traditional confectionery, "Yatsuhashi" (Cinnamon-flavored sweet rice dough, baked) Traditional confectionery, "Rakugan, regular" (molded dry confectionary made from fine roasted glutinous rice flour and sugar) Traditional confectionery, "Mugi-rakugan" (molded dry confectionary made from roasted barley flour and sugar) Traditional confectionery, "Morokoshi-rakugan" (molded dry confectionary made from powdered adzuki bean paste and sugar)