Desserts of Japan

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Anmitsu is made of small cubes of agar agar (Japanese gelatin) in a brown sugar syrup. It’s garnished with sweet red bean paste, mochi, ice cream, fruit — basically whatever you can think of.

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Japanese ice cream flavors are always amazing, from red bean, to matcha to black sesame, they tend to be one of the less-sweet options.

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Mochi, the beloved glutinous rice cake can be stuffed with just about any dessert ingredient you can think of, but often it’s sweet red bean paste.

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Dorayaki are soft, fluffy pancakes, usually stuffed with red bean paste, nutella or matcha cream.

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The Japanese have a special way with cheesecake. Part light-as-air sponge cake, part cheesecake, the finished product gets sprinkled with matcha powder and topped with fresh fruit.

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Sakura (cherry blossoms) are pickled, then set in a beautiful jelly, which rests on top of cherry and white chocolate mousse. We are absolutely obsessed with this dessert.

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Another variation on stuffed mochi, these are filled with red bean paste and a whole strawberry. Best cross-section ever, right?

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Taiyaki are little fish-shaped waffles stuffed with chocolate, custard or red bean paste. You can pick up a taiyaki pan onAmazon.

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Kanten is a Japanese gelatin dessert made from agar agar. These delicate treats are almost always served with tea.

http://www.huffingtonpost.com/2012/10/23/japanese-dessert-recipes_n_2003609.html#slide=1671273

Sky Thai

Japanese Vegetarian

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Being a vegetarian in Japan can be slightly hard to do since a lot of the food is seafood based. However, there are quite a few delicious vegetarian friendly dishes that one can get. A hot spot for vegetarian friendly cuisine can be found in Kyoto. Many of the temples serve just vegetarian styled foods, but the downside of eating at a temple is the cost can run up to $40 per person.

Some traditional meals that are vegetarian friendly with lots of flavor are shown below.

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Vegetable Tempura, fried vegetables

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Yaki Onigiri, fried rice balls

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Kabocha Korroke, pumpkin croquettes

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Okonomiyaki, cabbage pancakes (usually has meat, but can be omitted)

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Zaru Soba, buckwheat noodles

http://www.neverendingvoyage.com/vegetarian-survival-guide-to-japan/

–Sky Thai

2012 Food Trends

Some of the noticeable food trends of Japan 2012 are as follows:

  1. Eating out less at higher end restaurants.
  2. Expansion of more inexpensive yet quality food restaurants.
  3. Nutritional and healthy foods being more emphasized in restaurants.
  4. Tomato boom. An increase of tomato sales this year due to fad that would decrease metabolic syndrome. These risks include coronary artery disease, stroke, and type 2 diabetes.
  5. Mets Cola. A healthy soda alternative endorsed by Japan’s Consumer Affair Agency that would reduce absorption of fat.
  6. Koji salt. Koji itself is a salty fungal substance that is used in miso, soy sauce, and sake. The expansion of this domesticated fungus is now being used in meats, fish, salads, chips, and even salty yogurt.
  7. Bento Dashi. Continuing growth from 2011, men have been bringing their own bentos more often compared to women.
  8. New food items. Soup on a stick, frozen beer suds, hot beer coffee.

These trends follow similarly of what I have seen here in America with health crazes and being more health conscious. I see this continuing more in 2013 and would guess that it would do the same in Japan.

Here are some videos of  the Gari Gari Kun Corn Soup on a Stick

http://blog.japantimes.co.jp/japan-pulse/2012-food-and-drink-trends-in-japan/

–Sky Thai