Food Composition Database

Proteins (Amino Acids)

Lipids

Carbohydrates

Minerals

Vitamins

misc

Related Foods

• 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)
• 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)
• Chinese style steamed bun, stuffed with red bean paste
• Chinese style steamed bun, stuffed with meat and vegetable
• 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, "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)