Comments on: Wagashi: Wasanbon Sugar Sesame Mochi

By: Mizu Yokan « sweet ginger

Mizu Yokan « sweet ginger — Thu, 16 Jul 2009 04:06:47 +0000

[...] (sweet bean paste), matcha (green tea), brown sugar (actually called black sugar in Japanese), and wasanbon sugar (a Japanese-made sugar that’s less sweet than refined sugar). These are made by Toraya, a [...]

By: Wagashi: Daimonji Okuribi Senbei and Kompeito | Kyoto Foodie: Where and what to eat in Kyoto

Mon, 18 Aug 2008 04:38:32 +0000

[...] senbei came from Tawaraya Yoshitomi which we reviewed in our ayugashi confection article and wasanbon sugar [...]

By: Amara

Amara — Wed, 06 Aug 2008 19:17:54 +0000

Dang. I now have something to demand from my friend studying over there. Looks amazing… I love finding food so far removed from what you expect it to be. Its so exciting. And your descriptions are excellent. Honey and butter over tones… yes I shall acquire some one day!

By: Peko Peko

Peko Peko — Wed, 06 Aug 2008 16:04:26 +0000

Hello Nate,

Ah, too bad. This mochi would likely travel by mail OK. Too bad Tawaraya Yoshitomi doesn’t send overseas!

By: Nate

Nate — Tue, 05 Aug 2008 21:03:32 +0000

Wow.

Thanks for another very enlightening post. Too bad I don’t think we can get that around here.