Comments on: My First Wagashi

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

By: Lovescool - For the Love of Dessert » Panya

Lovescool - For the Love of Dessert » Panya — Mon, 10 Apr 2006 00:30:53 +0000

[...] I often shop at the Sunrise Mart, a Japanese grocery store in Astor Place. While browsing their shelves I came across several different cookies, cakes and buns from a Japanese bakery named Panya. I looked up the address for Panya online and realized it was right next to the Sunrise Mart, where I found the products in the first place. I went back to the area and looked for the bakery, but couldn’t find it. I gave up and called a few friends for better directions. They all said the same thing, “It’s next to the restaurant Around the Clock, just below the Sunrise Mart.” I went a second and third time and STILL couldn’t find it. I felt ridiculous and believed that it didn’t really exist. I told my friend Karen about my trouble finding Panya and she was kind enough to send me this picture (just as posted, I didn’t edit it). If I can’t find it now I don’t deserve to get my cookies! I hope this picture helps all of you find Panya someday too. [...]