Comments on: Wagashi: Kuromitsu Dango http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango Kyoto Foodie is a blog site dedicated to the culinary culture of Kyoto, Japan. Fri, 21 Nov 2008 09:30:35 +0000 http://wordpress.org/?v=abc By: Peko Peko http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-947 Peko Peko Thu, 10 Jul 2008 14:35:01 +0000 http://kyotofoodie.com/?p=739#comment-947 Not 'ningbo tang yuar'? I used to think at kinako was made from peanuts, not soybeans. In China, they have ground peanuts? Want to try! Want to try! Not ‘ningbo tang yuar’?

I used to think at kinako was made from peanuts, not soybeans. In China, they have ground peanuts?

Want to try! Want to try!

]]> By: diva http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-944 diva Thu, 10 Jul 2008 07:12:52 +0000 http://kyotofoodie.com/?p=739#comment-944 this looks fantastic! and it reminds me of a similar Chinese dessert (for the life of me I can't recall the name) but it's basically glutinous rice balls (not the filled ones which are called tang yuen) that are cooked and then covered with an orangey-brown ginger syrup. you eat them with a toothpick/dessert stick after dipping them in a plate of ground peanuts. :) this looks fantastic! and it reminds me of a similar Chinese dessert (for the life of me I can’t recall the name) but it’s basically glutinous rice balls (not the filled ones which are called tang yuen) that are cooked and then covered with an orangey-brown ginger syrup. you eat them with a toothpick/dessert stick after dipping them in a plate of ground peanuts. :)

]]> By: clumbsycookie http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-925 clumbsycookie Mon, 07 Jul 2008 15:48:09 +0000 http://kyotofoodie.com/?p=739#comment-925 This looks amazing! I really want to try mochi, but I've never seen it here... :( This looks amazing! I really want to try mochi, but I’ve never seen it here… :(

]]> By: Jacelyn http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-863 Jacelyn Thu, 26 Jun 2008 16:28:24 +0000 http://kyotofoodie.com/?p=739#comment-863 Oh my, this sure looks good!! I'm drooling. Oh my, this sure looks good!! I’m drooling.

]]> By: Peko Peko http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-828 Peko Peko Mon, 23 Jun 2008 00:33:44 +0000 http://kyotofoodie.com/?p=739#comment-828 Hey there everybody, Yes, <em>mochi</em> is yummy, but very labor intensive to make. It requires special rice, glutinous rice which is generally available in Western countries. Steaming and pounding it is the complicated part. There are modern <em>mochi</em> maker machines, but the proper way to do it is to pound the steamed rice with a huge wooden hammer in a huge stone bowl. In contemporary Japan, people very rarely, if ever make <em>mochi</em> themselves. I would think that your best bet would be to try to procure mochi in your own country. If you can get <em>mochi</em>, the rest is simple, just pour and sprinkle on the pre-made ingredients, <em>kuromitsu</em> and <em>kinako</em>. Hey there everybody, Yes, mochi is yummy, but very labor intensive to make. It requires special rice, glutinous rice which is generally available in Western countries. Steaming and pounding it is the complicated part. There are modern mochi maker machines, but the proper way to do it is to pound the steamed rice with a huge wooden hammer in a huge stone bowl. In contemporary Japan, people very rarely, if ever make mochi themselves. I would think that your best bet would be to try to procure mochi in your own country. If you can get mochi, the rest is simple, just pour and sprinkle on the pre-made ingredients, kuromitsu and kinako.

]]> By: kat http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-826 kat Sun, 22 Jun 2008 23:31:16 +0000 http://kyotofoodie.com/?p=739#comment-826 yummy! yummy!

]]> By: OnigiriFB http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-824 OnigiriFB Sun, 22 Jun 2008 14:37:44 +0000 http://kyotofoodie.com/?p=739#comment-824 Wow! That looks so good. I really like mochi so I wonder how to recreate this treat here. Wow! That looks so good. I really like mochi so I wonder how to recreate this treat here.

]]> By: Marija http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Fwagashi-kuromitsu-dango%2F&seed_title=Wagashi%3A+Kuromitsu+Dango#comment-823 Marija Sun, 22 Jun 2008 13:31:22 +0000 http://kyotofoodie.com/?p=739#comment-823 Yum! One of these days I'm gonna try make it! Do you have a recipe? Yum! One of these days I’m gonna try make it! Do you have a recipe?

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