...found in many Japanese sweets as taken in Nakamise, Asakusa (Tokyo, Japan) on April 9, 2010.
Different flavors of koshian filling for mochi.
Another variation of mochi is Daifuku (大福), also a small round rice cake.
Dango (団子) is a Japanese dumpling related to mochi. Three to four dango (also filled with red bean paste) are often served on a skewer.
Red bean paste in Japan is commonly called Anko (餡子). Its consistency differs and one common type of consistency is koshian (漉し餡). Koshian is prepared by having the red beans pass through a sieve to remove bean skins.
Dango (団子) is a Japanese dumpling related to mochi. Three to four dango (also filled with red bean paste) are often served on a skewer.
Red bean paste in Japan is commonly called Anko (餡子). Its consistency differs and one common type of consistency is koshian (漉し餡). Koshian is prepared by having the red beans pass through a sieve to remove bean skins.
