Japanese Sweets

Yomogi 蓬 or mugwort, also known as Artemisia princep botanically, is an aromatic herb from the leaves of the Japanese...

These edible cherry blossoms are pickled and dried in salt and are used in...

Kuri Kanroni (Chestnut in a Heavy Syrup)

Kashiwa (Oak) leaves are used to make Kashiwa Mochi. You can find these leaves...

Arajio is a fine-screened, white, crystalline solid, sun-dried sea salt. Mild in taste, it...

These pickled leaves are used to make Sakura Mochi and other kinds of Japanese...

This is the red food coloring that I use for Sakura Mochi.

Fruits Mitsumame (フルーツみつ豆) is a traditional Japanese summertime sweet—a bowl of fruit and cubes of jelly...

Agar (or sometimes called agar agar) and Kanten (寒天) are a white and semi-translucent gelatinous substance, obtained from algae. It...

Kuromitsu (黒蜜), which literally translates as “black honey”, is a very dark sugar syrup made...

Unique in flavor with beautiful emerald green, Matcha (抹茶) has been enjoyed in Japan...