Food Composition Database

Proteins (Amino Acids)

Lipids

Carbohydrates

Minerals

Vitamins

misc

Related Foods

• Traditional confectionery, "Amanatto, Adzuki beans" (candied Adzuki beans)
• Traditional confectionery, "Amanatto, kidney beans" (candied kidney beans)
• Traditional confectionery, "Amanatto, peas" (candied green peas)
• Traditional confectionery, "Aniri-nama-yatsuhashi" (Cinnamon-flavored sweet rice dough, steamed, with red bean paste filling)
• 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, "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, 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, "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, "Nerikiri" ("Gyuhi" kneaded with colored bean paste, molded) (cf. 15013 "Gyuhi")
• Traditional confectionery, "Kasutera-manju" (sponge cake stuffed with red bean paste)