Comments on: My First Wagashi

By: Patto

Patto — Mon, 11 Jan 2010 15:36:47 +0000

I just returned from Japan with some GREAT wagashi books and even great melon pan recipes…

I will be translating and posting online.

Also the earlobe consistency is accurate on the package - the cookie cutter shapes are an interesting American touch…

Patto

By: Alejandra Metraz

Alejandra Metraz — Wed, 21 May 2008 02:23:31 +0000

Thanks for the recipe!!

By: mypicst

mypicst — Sat, 12 Apr 2008 12:14:16 +0000

my pics

By: Memmorium

Memmorium — Fri, 11 Apr 2008 14:48:42 +0000

Good idea!
P.S. A U realy girl?

By: Frankie

Frankie — Tue, 13 Nov 2007 20:43:08 +0000

Hi! I tried dango for the first time about a week ago and LOVED it. I went online to find some recipe’s and had little success. My dango weren’t turning out perfect, like the ones from the Japanese grocery store. I found your page and took the suggestion of using the morter and pestle and voila!!!! It was perfect, just like the store bought ones (though my sauce needed a little work). The texture though, was just heaven (soft but not too sticky). The recipe: about 1 1/3 cup mochiko to 1 cup warm water. Kneed, then transfer to morter and beat with pestle until your arm is going to fall off. Then boil until they float to the surface and run under cold water. Transfer to mochi floured surface and let cool. Skewer, pour sauce of choice over and enjoy. I liked mine cold, so i covered them and put them in the fridge for a while. Hope this helps!

By: Michelle

Michelle — Mon, 24 Sep 2007 21:02:51 +0000

Ummz… When the girl at the store pulled on her ear, she meant that you should knead the dough until it feels like your ear lobe ~

By: Anonymous

Anonymous — Sat, 16 Jun 2007 22:58:16 +0000

I’ve done a little researching and it seems a lot of rice flour packages in Japan that has recipes for mochi and daifuku really do use the softness of the earlobe as a reference of likeness to the texture. Just a note.

By: Neko

Neko — Wed, 18 Apr 2007 02:44:46 +0000

@Kelli: Mirin is Japanese rice wine used for cooking with only 1% alcohol content
*yay for Japanophiles ^_^
I’d really like to make daifuku on my own and they’re usually really expensive. I haven’t come across any cookbooks that had any recipes for wagashi.If you’ve any other successful recipes, please email me: feydragon@gmail.com

By: in need

in need — Sun, 01 Apr 2007 21:52:53 +0000

i tried to cook the Daifuku in the boiling water but they just fell apart im now confused how am i supposed to cook them and in another recipe for Daifuku it doesn’t tell you to cook them

By: PEPE

PEPE — Sat, 20 Jan 2007 15:53:40 +0000

ok i like it