Chi chi dango is a soft, sweet type of dango, a mochiko (sweet rice flour) dessert confection of Japanese origin. It is popular in Hawaii, particularly during Girl's Day celebrations. [1]
Chi chi dango is a soft, sweet type of dango, a mochiko (sweet rice flour) dessert confection of Japanese origin. It is popular in Hawaii, particularly during Girl's Day celebrations. [1]
Dango (団子) is a Japanese dumpling and sweet made from mochiko, related to mochi. It is often served with green tea. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to five dango are often served on a skewer.
Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
Benincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, tallow gourd, ash pumpkin, winter melon, Chinese preserving melon and (Alu) Puhul, is a vine grown for its very large fruit, eaten as a vegetable when mature.
Wagashi are traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko and fruits. Wagashi are typically made from plant-based ingredients.
Ramune (ラムネ) is a Japanese carbonated soft drink. It was introduced in 1884 in Kobe by the Scottish pharmacist Alexander Cameron Sim. The name is derived from a Japanese loanword (wasei-eigo) of the English word lemonade.
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii, Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomilomi salmon.
Tsukimi (月見) or Otsukimi (お月見), literally meaning, "moon-viewing", also known as Jugoya (十五夜), are Japanese festivals honoring the autumn moon, a variant of the Mid-Autumn Festival. The celebration of the full moon typically takes place on the 15th day of the eighth month of the traditional Japanese calendar; the waxing moon is celebrated on the 13th day of the ninth month. These days normally fall in September and October of the modern solar calendar.
Botan Rice Candy is a soft, chewy, slightly lemon-orange flavored candy with an outer layer of rice paper or Oblaat. The rice paper is clear and plastic-like when dry, but it is edible and dissolves in the mouth. It is a traditional Japanese candy, and it is currently imported to North America from Japan by JFC International.
Jian dui is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.
"Wish" is the fifteenth single of the Japanese boy band Arashi. The single was released in two editions: a regular edition containing karaoke versions of the songs released in the single, and a limited edition containing a bonus track. The regular edition also contains a hidden track of the group's Secret Talk, in which the members' conversation lasted about forty-two minutes in total before the track was edited down to about thirty-eight minutes.
"One Love" is the twenty-second single of the Japanese boy band, Arashi. The single was released in two editions: a regular edition containing the karaoke versions of all the songs released in the single, and a limited edition containing only the title track and a DVD of the music video. For the first time in Arashi's discography, a song remix of all the three Hana Yori Dango theme songs was included in the Limited Edition release. The single was later re-issued in commemoration of the success of Hana Yori Dango Final with an insert of two-minute dialogue by Arashi member Jun Matsumoto acting as his Hana Yori Dango character Tsukasa Dōmyōji.
Mitarashi dango (みたらし団子、御手洗団子) is a type of dango skewered onto sticks in groups of 3–5 and covered with a sweet soy sauce glaze. It is characterized by its glassy glaze and burnt fragrance.
Kibi dango may refer to:
Arare is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish arare from senbei. The name is chosen to evoke snow pellets – smaller arare are similar in size and shape to snow pellets, though others can vary significantly in size, flavor and shape. Arare is also called kakimochi or mochi crunch in Hawaii where it was introduced in the 1900s.
Red bean paste or red bean jam, also called azuki bean paste or anko, is a paste made of red beans, used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the azuki beans can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
Okowa おこわ (強飯) is a Japanese steamed rice dish made with glutinous rice mixed with meat or vegetables. It is sometimes combined with wild herbs and vessel chestnuts. It is generally boiled glutinous rice blended with Azuki beans to give it red color for festive look, made by boiling regular rice with Azuki beans. Since Okowa is meant to be eaten at room temperature, it is used to make onigiri for its capacity to be frozen well.
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