Food Composition Database

Proteins (Amino Acids)

Lipids

Carbohydrates

Minerals

Vitamins

misc

Related Foods

• 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)
• Biscuits, Chinese cookies containing lard
• 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, "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)
• Bun with filling, baked bun with red bean paste filling, regular
• Bun with filling, baked bun with custard cream filling, regular
• Bun with filling, baked bun with strawberry jam filling