7 Trendy Japanese Desserts To Satisfy Your Sweet Tooth
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Japan is blooming with some of the most intricate delicacies that is somehow subdued other popular international cuisines. In recent years, Asian cultures, especially Indian, Japanese and Korean, have become more popular. And people all over the world are getting inclined to try their authentic dishes.

Everyone is accustomed to the idea of Japanese Ramen, through Anime or Japanese animations. But did you know, the wide variety of desserts that Japan holds in it traditional cook books. These desserts are indeed difficult to make due to their complicated culinary technique, thus resulting in them being confined in Japan itself.

However, if you ever come through any authentic Japanese restaurants or bakeries you must try these 8 trending Japanese desserts to hop on the trend and satisfy your sweet tooth.

1. Japanese Cheesecake

Japanese cheesecake, also known as soufflé cheesecake, is a famous sweet characterized by divine consistency and taste. Fluffy cheesecake consists of the richness of regular cheesecake but light and airy at the same time. It is made up of essential ingredients such as cream cheese, egg, butter, and sugar that literally results in a divine dish that melts when you eat it. The Japanese cheesecakes are subtly sweet and thus provide an alternative to dense and heavy desert lovers. They are loved across borders.

2. Ikinari Dango

Ikinari dango is a chewy dessert that is typically served in its hot state. It is a steamed confectionery of Japan that is made with yellow sweet potato with a top layer of famous red bean paste. This whole filling is then wrapped in a mochi dough and steamed. The ikinari dango can be translated as “sudden dumplings”, which is quite appropriate due to its filling. This dish first originated in Kumamoto Prefecture as a dessert for special occasions. However, now it is a sweet treat that can be enjoyed daily.

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3. Nerikiri

Nerikiri is a refined Japanese confectionery art that produces beautiful sweets with fine workmanship. It is made of moistened sweet white bean paste (anko) mixed with food coloring and glutinous rice flour (mochiko) formed into detailed forms and can look like flowers, fruit, or animals. It takes an extraordinary measure of talent and persistence, using precise instruments as artists create every single item. The Japanese are so committed to aesthetic beauty and precision in food presentations that they create such intricate, delicious art to serve at the tea timer after meals.

4. Mizu Manju

The Japanese sweets are called Mizu Manju and they have translucent coloring with chewing consistency inside. They are little balls of kuzoku powder stuffed with some kind of sweet filling, for instance, pastries or preserves. The mizu manju has often been associated with cooling and moisturising attributes, providing one refreshment, especially in the summertime. Water is mizu in Japanese, implying Mizu Manju’s runny consistency. It is quite soft and has a distinct taste of the traditional Japanese candy.

5. Dorayaki

Dorayaki is a Japanese favorite made up of soft, pancake-like cakes filled with anko, a sweetened red bean paste usually taken together with green tea. Since time immemorial, Dorayaki has been one of the leading treats in Japan, though some have chosen to fill it with cream or any other filling. Despite its simplicity, it remains one of people’s most loved snacks or desserts, no matter how young or old they are even now as far as Japan is concerned worldwide.

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6. Mochi

Mochi is a sweet popular dish in Japan that is basically pounded glutinous rice. Fillings for these sweet mochis may include red bean paste or any other filling. The importance of Mochi in Japanese culture is evident during the New Year festivities when it stands for good fortune. Mochi is loved for its distinctive softness and different tasty versions it is available throughout Asia and elsewhere around the world.

7. Kabocha Pumpkin Pie

Kabocha pumpkin pie is a sweet dessert made with earthy-sweet kabocha squash and a spicy crust. The kabocha is a Japanese winter squash or pumpkin whose flesh is flavorful and has a nice, thick consistency. Squash is roasted and puréed to create a soft filling with warm spices such as cinnamon and nutmeg. This produces an offbeat pumpkin pie with a mild sweet flavour. This is an autumn sweet delicacy with a different experience from traditional desserts when you crave to try out something uncommon.