Podcasts about wagashi

Our guest is Ririko Tatsumi who is the founder of Annn based in New York.  Annn is truly a unique concept.  Traditional Japanese sweets are called Wagashi.  One of Wagashi's key ingredients is An, or Anko, a bean paste made with different kinds of beans from red, and white to green.  Not just colors, their flavors are diverse and it is fun to discover how simple beans can create rich flavors in Japanese sweets.  That is why Ririko decided to introduce the charm of An to a global audience in the modern American context. In this episode, we will discuss what An is, what types of An you can enjoy, how traditional An can be creative in the context of global sweet recipes and much, much more!!!

甘いものが恋しくなるときって誰でもありますよね

Seth, John and Aaron discuss their review experience with the Dunbarton Tobacco & Trust Sobremesa Brulee Wagashi https://developingpalates.com/reviews/cigar-reviews/team-cigar-review-dunbarton-tobacco-trust-sobremesa-brulee-wagashi/

What are the wettest nibs? What happens when you run your pen through a washer and dryer? Two different questions, but one of them will be answered far may in-depth. If you know the Pencast, you know which question gets the deep dive. All that and MORE in episode 137 of The Goulet Pencast! SHOP at our store! https://www.gouletpens.com/ LEARN more on our blog! https://www.gouletpens.com/blogs/fountain-pen-blog LISTEN to The Goulet Pencast here: https://gouletpencast.fireside.fm/ SUBSCRIBE to our YouTube channel: http://bit.ly/GP-YTsubscribe LINKS TO PRODUCTS FEATURED: Sailor Pro Gear Slim Pen Set - Manju: https://www.gouletpens.com/collections/new-arrivals/products/sailor-pro-gear-slim-fountain-pen-set-manju-limited-edition?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk Sailor Pro Gear Slim Pen Set - Kohakuto: https://www.gouletpens.com/collections/new-arrivals/products/sailor-pro-gear-slim-fountain-pen-set-kohakuto-limited-edition?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk Sailor Pro Gear Slim Pen Set - Tsukimi Dango: https://www.gouletpens.com/collections/new-arrivals/products/sailor-pro-gear-slim-fountain-pen-set-tsukimi-dango-limited-edition?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk Sailor Pro Gear Slim Pen Set - Nerikiri: https://www.gouletpens.com/products/sailor-pro-gear-slim-fountain-pen-set-nerikiri-limited-edition?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk BENU Euphoria - Rose Tea (Special Edition): https://www.gouletpens.com/collections/new-arrivals/products/benu-euphoria-fountain-pen-rose-tea-special-edition?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk Esterbrook Model J - Violet: https://www.gouletpens.com/collections/new-arrivals/products/esterbrook-model-j-fountain-pen-violet?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk Esterbrook Model J - Blackberry: https://www.gouletpens.com/collections/new-arrivals/products/esterbrook-model-j-fountain-pen-blackberry?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk TWSBI Diamond 580AL - Iceberg Blue: https://gouletpens.com/collections/new-arrivals/products/twsbi-diamond-580al-fountain-pen-iceberg-blue?utmmedium=social&utmsource=youtube&utmcampaign=mDdH2vppvUk TIMESTAMPS: 0:00:00 Intro 0:02:24 Feedback 0:09:20 New Stuff 0:16:19 Comp-nay Updates 0:18:38 What are the wettest fountain pen nibs? 0:28:29 How did you get into fountain pens? 0:39:19 What to do if your pen gets tossed in the washer/dryer 0:56:49 What are your favorite non-standard nib sizes? 1:07:04 What's the most absurd material you'd want a pen made from? 1:27:49 Pen Spotlight 1:41:54 What's Happening? ABOUT GOULET PENS: Brian & Rachel Goulet started The Goulet Pen Company in 2009 and you can see the evolution of our mom and pop into a full-blown company through this channel. We run a dedicated online store with fountain pens, ink, paper, and other fine writing accessories. Our goal with this channel is to provide fountain pen fans at all levels of experience with comprehensive product reviews, round ups, and how-to videos to answer all the fountain pen questions you may have. Shop at https://www.gouletpens.com. FOLLOW US: Instagram: https://www.instagram.com/gouletpens/ Facebook: https://www.facebook.com/TheGouletPenCompany Twitter: https://twitter.com/gouletpens Pinterest: https://www.pinterest.com/gouletpens/ Sign up for Emails: http://shop.gouletpens.com/newsletter Blog: https://www.gouletpens.com/blogs/fountain-pen-blog

Dunbarton Tobacco and Trust's Steve Saka joins the Herf for a remote interview. We sat down with Steve to smoke the Sobremesa Brûlée Wagashi. Steve explained the concept behind this cigar and its targeted smoker. After that we got into the crazy 2023 that Dunbarton had. We dived into what it was like to have so many acclaimed cigars and all the work his team put into it. Steve also explained the origin of the “Sakasquatch” nickname and what to expect from DTT in 2024.    Patrol Gone Wild this week highlights a Canadian drug dealer with business cards, an Amish family being victim of grand theft buddy, and underwear bandit that wasn't too happy with his victim's furniture layout.   Caleb's got news again this week new release announcements from Aganorsa Leaf and Illusione! Then a new disitillery will becoming to Kentucky in summer 2024!   Cigar: DTT Wagashi Whiskey: Pikesville Whiskey   Cigars and Whiskey were both purchased by Down To Herf Podcast   A huge thank you to our show sponsors Crowned Heads Cigars and Dunbarton Tobacco and Trust! Make sure you're checking them out for all of your cigar needs!!!! https://www.crownedheads.com https://www.dunbartoncigars.com SUBSCRIBE TO OUR YOUTUBE CHANNEL AND WATCH ALL OF OUR EPISODES IN STUDIO!   Find The After Show On Patreon: patreon.com/DownToHerfPodcast   Visit our Social Media Pages for News and More!   Instagram:  https://www.instagram.com/downtoherfpodcast/     Facebook: https://www.facebook.com/downtoherfpodcast/   

A new direction for our show. And for your history today we look into. Shinkansen, Taces, Microchip Shortages, Train Tickets, Wagashi and the Demons Parade in Kyoto. ~ Review us over on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Podchaser⁠⁠⁠⁠⁠⁠⁠⁠⁠. Check out our growing database on Japanese History over at ⁠⁠⁠⁠⁠⁠⁠⁠⁠historyofjapan.co.uk⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@japan_archives⁠⁠⁠⁠⁠⁠⁠⁠⁠ Youtube (Japan Archvies): ⁠Japan Archives⁠ Youtube (Minecraft):  ⁠⁠⁠⁠⁠⁠⁠⁠⁠Mycenria⁠⁠⁠⁠⁠⁠⁠⁠⁠ ~~ Intro and Outro music Ocha by Harris Heller. ~~ Written by Thomas and Heather.

This week on Krewe of Japan Podcast... in light of Japan Society of New Orleans's  upcoming 2024 Sister City Exchange Program, the Krewe sits down with Nicholas McCullough, Coordinator of International Relations for the International Tourism Division in Matsue. Nicholas takes us through some of the must-see, must-do, must-eat options that Matsue has to offer inbound visitors! Stay tuned at the end for some information on how to participate in the New Orleans-Matsue Sister City Exchange Program in 2024!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ About Nicholas & Matsue ------In Matsue Facebook PageImages in Matsue Instagram Page------ About New Orleans-Matsue Sister City Exchange Program ------JSNO Page about Exchange ProgramsBecome a Member of Japan Society of New Orleans

Our guest today is Phoebe Ogawa, who is a wagashi chef based in New York. Wagashi are traditional Japanese sweets, and they are quite different from Western-style sweets in many ways, such as the ingredients, how they're made, and the occasions they are served. For whatever reason, we don't see wagashi outside of Japan very often, even in big cities like New York, despite the popularity of Japanese food.Pheobe is one of the precious wagashi ambassadors abroad. She was classically trained in Japan and now communicates the essence of wagashi to New Yorkers through her stunningly beautiful sweets. In this episode, we will discuss what wagashi is, the differences between wagashi and Western-stye sweets, different types of wagashi, how Phoebe studied wagashi, the challenges of making wagashi in New York, and much, much more!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

It's nearly the halfway point in the season, and Editor Doug is currently in Japan for a couple weeks... so it's definitely a great time to announce our Mid-Season Break! But this episode is more than just that announcement; it's a full-blown preview with longer clips from the final 11 upcoming episodes of the season! Here's the line-up of what's to come:Life of a Pro Sumo Wrestler ft. 3-time Grand Champion Konishiki YasokichiCraving Ramen ft. Shinichi Mine of Tabi EatsBeing an Artist in Japan ft. Rachel of TravelBug ArtThemed Cafes in Japan ft. Chris Nilghe of TDR ExplorerDon't Forget Your Omiyage!Learning Kendo ft. 7th Dan Kyoshi of Kendo Alexander BennettHistorical Deep Dive into Nintendo ft. author of Pure Invention & co-host of Pure Tokyoscope Podcast, Matt AltExplore Matsue City ft. Coordinator of International Relations in Matsue Nicholas McCulloughand a couple other episodes still in the works!Get hyped!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram:@kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast & the Krewe of Japan Youtube Channel). Until next time, enjoy!

こんにちは。 ジェニのピカピカ日本語へようこそ。 今日の日本語学習は、「そうです」「そうじゃありません」 （例文） これは手帳ですか？ そうじゃありません。 音声を聞いて学習してください。 さて、今日は夏の和菓子をご紹介します。 和菓子とは日本の伝統的なお菓子ですが、夏の和菓子は、葛切り、金魚、水まんじゅう、わらび餅など見た目が涼しいものが多いですね。 あなたはどれを食べたいですか？ Hello. Welcome to Jenni's Pika Pika Japanese. Today's Japanese learning is "sou desu" and "sou jya arimasen." (Example sentences) Is this a notebook? No, it is not. Now, today, I would like to introduce you to summer Japanese sweets. Wagashi is a traditional Japanese confectionery, and many summer wagashi are cool looking, such as kuzukiri, goldfish, mizu-manju, and warabimochi. Which one would you like to eat? 和菓子　wagashi 葛切り　kuzukiri 金魚　　kingyo 水まんじゅう　mizu manjyuu わらび餅　warabi mochi Hola. Bienvenido a Jenni's Pika Pika Japanese. El aprendizaje del japonés de hoy es "sou desu" y "sou jya arimasen." (Ejemplos de frases) ¿Esto es un cuaderno? No, no lo es. Escuche el audio para aprender. Hoy me gustaría presentarles el wagashi de verano. Los wagashi son una golosina tradicional japonesa, y muchos de los wagashi de verano tienen un aspecto fresco, como el kuzukiri, el pez dorado, el mizu-manju y el warabimochi. ¿Cuál te gustaría comer? 和菓子　wagashi 葛切り　kuzukiri 金魚　　kingyo 水まんじゅう　mizu manjyuu わらび餅　warabi mochi

Podcast host Amy Chavez talks to Robert Weis, curator of the Luxembourg Natural History Museum's upcoming exhibit, “Spirit of Shizen – The Nature of Japan through 72 Seasons,” running from July 1 to August 31, 2022. An accompanying catalogue, in the form of an anthology, will be published featuring essays by prominent writers on Japan's seasons.Amy starts off the show asking  Weis, a paleontologist, how he ended up curating the exhibition “Spirit of Shizen” Weis explains his childhood fascination with fossils, his work at the museum, and his love for Japan. He says Mark Horvane, a Kyoto-based garden designer, was an adviser to the exhibition.Amy expounds upon the meaning of "72-microseasons" as outlined in Mark Horvane's essay of the same title included in the museum catalogue/anthology.While some Japanese arts and activities have obvious links to nature, such as  Ikebana flower arrangement, bonsai, gardens or cherry-blossom viewing, Weis notes that other links may not be so obvious, such as those in haiku poetry, Japanese sweets, or even the passing of time. These tie-ins to the seasons will brought into focus via workshops, demonstrations, and a publication that focuses on Japanese culture and nature.Workshops include a Miksang contemporary photography workshop with John Einarsen, a calligraphy session by Japanese artist Rie Takeda, an exploration into the tea ceremony by Bruce Hamana, and a workshop on the seasons as related to Zen, presented by French Buddhist nun and author Kankyo Tannier. A movie, produced by Felicity Tillack especially for the exhibition, will delve into the seasons of Kyoto, and a gastronomic event coordinated with a local Japanese restaurant will look at the role of the seasons in Japanese cuisine. Visitors can enjoy a mock tea-house with tatami mats or enjoy tea in the museum's garden."Spirit of Shizen" (shizen means "nature" in Japanese), also offers an accompanying catalog/anthology of essays penned by prominent writers on Japan. The publication will be available in the Museum Store and as an online purchase.Following is the contents of the publication, which is divided into four parts, with Pico Iyer penning an introductory essay for each section/season."Spirit of Shizen" AnthologyTable of ContentsAUTUMN – Radiant Wistfulness, by Pico IyerMomiji-gari - Tracking Down the Colored Leaves, by Rebecca OtowaA Late Autumn Walk in Nara, by Robert WeisNaturally Attuned to the Seasons, by Edward LevinsonThe Japanese 72 Micro-seasons, by Mark HovaneWINTER – Blue Invigoration, by Pico IyerFirst Winter in Ohara, by Patrick ColganOntakesan - Seasonal Elements of a Sacred Japanese Mountain, by Jann WilliamsKigo: Seasonal Words and Seasonality in Haiku, by Kawaharada MayumiNature is Culture, by Sébastien RaizerSPRING – Pink-and-white Flutter, by Pico IyerPetals on a Wet Black Bough, by Amanda HugginsSakura, by Naoko AbeSeasons of the Seto Inland Sea, by Amy ChavezThe Beauty of Japanese Gardens, by Yuri UgayayaSUMMER – Festivals in the Sultry Nights, by Pico IyerThe Message in the Garden, by Marc Peter KeaneAwareness of the Seasons in the Tea Ceremony (Chanoyu), by Bruce HamanaMosses for the Ages, by Karen Lee TawarayamaNotes on Ikebana, by Mark HovaneTsuyu – Between the Sheets, by Edward J. TaylorWeis advises that there are no coronavirus restrictions right now for visiting Luxembourg or the museum.At the end of the show, Amy asks Weis to name his favorite books on Japan:The Lady and the Monk: Four Seasons in Kyoto, by Pico IyerSouth of the Border, West of the Sun, by Haruki MurakamiThe Japanese Chronicles, by Nicolas BouvierAbout Robert WeisRobert Weis is the author of over thirty scientific publications about Jurassic fossils. He has nourished a deep interest in Eastern Asian cultures, and especially Japan, since his childhood. He practices Zen meditation and the art of Bonsai and is especially interested in Japanese garden culture. Accounts on his Japanese travels can be found on his blog theroutetokyoto.com. He is the curator of the exhibition “Spirit of Shizen – The Nature of Japan through 72 seasons,” to be held at the Luxembourg Natural History Museum during summer 2022. He is also a travel writer for Luxembourg's travel magazine "DIARIES OF." His book Rocklines: A Geopoetic Journey across the Minett Unesco Biosphere, co-authored with Italian geopoet Davide S. Sapienza, will be on release in July 2022.The Books on Asia Podcast is sponsored by Stone Bridge Press. Check out their books on Japan at www.stonebridge.com.Your podcast host is Amy Chavez, author of Amy's Guide to Best Behavior in Japan, and The Widow, the Priest and the Octopus Hunter: Discovering a Lost Way of Life on a Secluded Japanese Island.Don't miss out on upcoming episodes with Asia's best authors and translators by subscribing to the Books on Asia podcast.

Wagashi là một loại bánh ngọt truyền thống của Nhật Bản, thường được phục vụ cùng với trà. Không chỉ chú trọng về phần hương vị … Wagashi nghệ thuật ẩm thực Nhật Bản Read More ». Xem chi tiết https://tokyometro.vn/wagashi-nghe-thuat-am-thuc-nhat-ban-s263785-html/

Wagashi Nhật Bản, được xem như tác phẩm nghệ thuật ẩm thực kiệt xuất của người Nhật, là tên gọi chung cho loại đồ ngọt cổ … Độc đáo Wagashi của Nhật Bản, nghệ thuật ẩm thực trong chiếc bánh Read More ». Xem chi tiết https://tokyometro.vn/doc-dao-wagashi-cua-nhat-ban-nghe-thuat-am-thuc-trong-chiec-banh-s262141-html/

Hello. Welcome to Jenni's Pika Pika Japanese. Today's Japanese lesson is about making sentences that ask questions. X is Y desu "ka"? Adding this 'ka' makes it a question sentence. Listen to the episode to learn more. Now, today, I found an article written about wagashi, so I looked up wagashi. Wagashi is different from Western confectionery, which uses butter and cream, so foreigners who eat it for the first time are afraid to try it because they are afraid of not knowing what it is, and the taste is also unfamiliar, so at first, it is hard to approach it with a 'hmm' feeling. However, after eating it a few times, many people gradually become fans because of its beautiful appearance and gentle sweetness. Have you ever heard of a Japanese confectionery called "Nerikiri"? Nerikiri is an artistic Japanese confectionery made by copying seasonal scenes, etc. It is made by kneading white sweet bean paste and Gyuhi to make a dough, then colouring the dough with coloured powder to create seasonal shapes. They look beautiful, don't they? こんにちは。 ジェニのピカピカ日本語へようこそ。 今日の日本語学習は質問をする文の作成です。 XはYです「か」？ この「か」をつけることで質問分になります。 詳しくはエピソードを聞いて学習してください。 さて、今日は、和菓子について書かれていた記事を見つけたので和菓子について調べてみました。 和菓子は、バターやクリームを使う洋菓子と違うので、初めて食べる外国人には、なんだかわからないという怖さから、恐々口にし、そして、その味もあまり馴染みがないので最初は「うーん」ととっつきにくいのですが、何回か食べると、その見た目の美しさやほんのりとしたやさしい甘味から、だんだんとファンになって行く場合も多いようです。 さて「練り切り」という和菓子をご存知ですか？ 練りきりとは、季節の風物などを写しとって作られる芸術的な和菓子で、白のこしあんとつなぎになる求肥（ぎゅうひ）をしっかりねってねりきり生地を作り、練りきり生地に色粉などで色を付け、四季折々の形が作られます。 見た目が綺麗でしょ。

Spring is upon us! Will the warmth bring a sunshine of wonderful shows or gloomy flood of isekais? Aniki hotakes are here! Running down the Anichart.net listings from least to most popular, they help you sort what shouldn't be missed, what might be ok, and what you should probably avoid. What shows are you most excited for? Let us know on Twitter and Facebook! Like Aniki? Please leave us a review on iTunes so more people can be exposed to our insanity. Show Notes Spring 2022 Hotakes00:15 Spring 2022 Anime Season Preview Follow along with the Aniki Hotake Experience! Powered by Anichart.net Note: Order determined as of recording on 3/26/2022 Aniki's Picks Our picks for consideration for this anime season. Click the links to go to where you can watch or get more info. Ms. Corporate Slave Wants to be Healed by a Loli Spirit Kyoto & Wagashi & Family The Executioner and Her Way of Life Tomodachi Game Ascendance of a Bookworm Season 3 Summer Time Render Aharen Is Indecipherable Shikimori's Not Just a Cutie Komi Can't Communicate Part 2 SPY x FAMILY Kaguya-sama: Love is War -Ultra Romantic- Cover Image: Na Kyo Not sure what anime to watch on Netflix? Check out our Netflix Recommendations. First time listening? Subscribe and leave a review on your favorite platform: iTunes | Google Podcasts | Spotify | RSS | YouTube | iHeart Radio Follow us on social media: Aniki.fm | Facebook | Twitter 

Reis, Bohnen, Sesam – solche Zutaten lassen einen wahrscheinlich nicht direkt an Süßigkeiten denken. Und doch sind sie fester Bestandteil der Jahrtausende alten Geschichte von Wagashi, den traditionellen japanischen Süßwaren. Reist mit uns in die faszinierende Welt von Mochi, Anko und Konpeitō!

What's is Wagashi and Key function in Japanese Cuisine

Aujourd'hui dans Miso Point, le podcast de la Maison de la culture du Japon à Paris, un nouveau témoignage de notre série "Mon Japon", le format court qui donne la parole à celles et ceux dont une expérience au Japon a changé la vie. Dans cet épisode nous recevons Charlotte Caspar, une des rares artisanes pâtissières françaises formées à l'art du wagashi, la pâtisserie japonaise traditionnelle. Après 10 ans passés au Japon, elle rentre sur sa terre natale, l'Alsace, pour fonder le projet Usagiya, la première pâtisserie de wagashi alsacienne. En attendant de trouver le local de ses rêves, elle travaille pour l'instant sur commande mais pourra bientôt vous inviter en boutique dans les alentours de Strasbourg. A notre micro, elle partage le souvenir de son premier wagashi, un sakura mochi : un vrai voyage pour les sens, à déguster avec les oreilles, qui est aussi l'histoire d'un déclic.

This week we're off on a whistle stop tour of Africa, in particular Nigeria, Ethiopia and Ghana as we are joined by three top chefs Tomi Makanjuola, Helen – aka Ethiopian Foodie and Afia Amoako. First off the guests chat to Jake about Jollof Rice and give us some great tips for cooking the various localised versions. It's one of those dishes that everyone has a recipe for but no one has exact measurements. Typical, but it's fun experimenting. On the podcast we always want to know about our guests go-to ingredients and for the African episode its all about spices such as Berbere, Iru (fermented locust beans) and Suya. What about African Bread? There are so many to talk about including Injera made with Teff flour. Cassava, Agege Bread – Ghanaian Sugar Bread, Butter Bread & Tea Bread. Grains lead us neatly into fermented porridge made with corn or millet. Fermentation is a huge part of African food perseveration history. What do you do with tofu? takes a new turn with Wagashi Ghanaian Cheese – Chichinga spicy peanut dry rub together with Nigerian Stews and scramble. One listener askes: If you had to have one dish every day for the rest of your life, what would it be. Answers include: Egusi soup Chickpea Stew, and Red Red. Lastly, Can Helen persuade Jake that tempeh can be great with her flavoured vegan clarified butter?

This week we're off on a whistle stop tour of Africa, in particular Nigeria, Ethiopia and Ghana as we are joined by three top chefs Tomi Makanjuola, Helen – aka Ethiopian Foodie and Afia Amoako. First off the guests chat to Jake about Jollof Rice and give us some great tips for cooking the various localised versions. It's one of those dishes that everyone has a recipe for but no one has exact measurements. Typical, but it's fun experimenting. On the podcast we always want to know about our guests go-to ingredients and for the African episode its all about spices such as Berbere, Iru (fermented locust beans) and Suya. What about African Bread? There are so many to talk about including Injera made with Teff flour. Cassava, Agege Bread – Ghanaian Sugar Bread, Butter Bread & Tea Bread. Grains lead us neatly into fermented porridge made with corn or millet. Fermentation is a huge part of African food perseveration history. What do you do with tofu? takes a new turn with Wagashi Ghanaian Cheese – Chichinga spicy peanut dry rub together with Nigerian Stews and scramble. One listener askes: If you had to have one dish every day for the rest of your life, what would it be. Answers include: Egusi soup Chickpea Stew, and Red Red. Lastly, Can Helen persuade Jake that tempeh can be great with her flavoured vegan clarified butter?

Ann Kilzer is a coding engineer based in Tokyo who co-founded the SpeakHer website which helps promote women speakers to conferences, seminars and events across Japan. The SpeakHer platform helps to tackle gender-bias and overuse of the manels (male-dominated) speaking panels. Ann has pursued a variety of traditional Japanese arts such as calligraphy, nihonga painting and traditional dye techniques. We also discuss our common love for Wagashi vegan/vegetarian/gluten-free traditional sweets which she had the chance to make. https://www.youtube.com/redirect?event=video_description&v=3k3EfPqq2tA&redir_token=QUFFLUhqbElzRTFkSG9QenZNOG5iVnJIX3h3SV84OGFid3xBQ3Jtc0ttM01xQ1Y5NmwwaUpmdjI4WTJjek51OTZrNjI1QTJNRXl2a2YxUnVZRFZVYXBIQkRqOHotT2NtOXItaGRVRWFwa2ZrOTN5MVVrd210NkVEbjhTeHQ2cng0RTRrSldUdV9EQVVLUlQ2TVYyWGxHdzVmMA%3D%3D&q=https%3A%2F%2Fannkilzer.net%2F (https://annkilzer.net/) Support this podcast

Oftentimes, we Japanese females are willing to work in the background even with expecting no credit. That may be a beautiful virtue but in the real world, those behaviors are taken as too naive. Today, we introduce a young lady who opened up a Japanese confectionery store in LA. Her products are vegan, gluten-free, and non-additive Japanese delicacies. Her journey as forenign born Japanese, was to cut off the image of stereotype. “Have the courage to be hated. Alyssa Miki, who is active on the global stage, has the secret of ‘throwing away'” 01/09/2021 Forbes Japan https://forbesjapan.com/articles/detail/39074/2/1/1 #Japan #JapanUnboxed #nihongo #にほんご #Tokyo #learnJapanese #studyJapanese #kanji #madeinjapan #olympic #anime Hashtag #sake #Sushi #Japan #Japanese #JapanUnboxed #nihongo #にほんご #learnJapanese #studyJapanese #madeinjapan #DiscoverJapan #Tokyo #Kyoto #日本語能力試験 #JLPT #日本語勉強 #kanji #AdvancedJapanese #Asahishimbun #sakura #karaage #China #trump #biden #foreignpolicy #xijingping #india #corona #COVID19 #cherryblossoms #streetphotography #outdoor #kyushu #nara #osaka #hokkaido #sake #ginjo #matcha #greentea #gyokuro #asakusa #visitJapan #niponika # # # # # # # --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/japan-unboxed/support

「明日香のキッチン・トーク」Episode116は、美味しい和菓子がたくさんある金沢のお正月に欠かせない縁起菓子をピックアップ。福梅、辻占、久寿玉、福徳といった、この時期ならではの和菓子をご紹介しました。一番有名な福梅、おみくじが中に入っている辻占、老舗諸江屋の久寿玉（くすだま）など、どれも美味しくて、遊び心があって、彩り鮮やか！お正月の食卓に華を添える和菓子ばかりです。加賀百万石の城下町・金沢ならではの祝菓をぜひご賞味あれ♪ --- Support this podcast: https://anchor.fm/djasuka/support

This is the J & Trey Happy Hour, where Jeff and Trevor babble on about the latest Japan-related news or anything at all whatsoever. This week, we talk about a mysterious box that shows up at Jeff's door, the Monkey Strength fitness program, Japanese sweets, and Trevor's crippling addiction to hentai and wagashi. The Deep in Japan Podcast is completely independent and crowd-funded. And by that, I mean we are broke, impecunious, poor. Please consider supporting the show by becoming a patron at www.patreon.com/user?u=3864210 Also, be sure to join the Deep in Japan Facebook discussion group to keep up with all the latest chatter: https://www.facebook.com/groups/deepinjapan The musical outro was CANDY CANDY by Kyary Pamyu Pamyu. The intro was my own original mashup of Hokuto no Ken (Fist of the North Star) anime sound bites with “Dubstep" from BenSound. Got something to say? You can find me at the following: - www.facebook.com/groups/deepinjapan/ - deep.in.japan.podcast@gmail.com As always, thanks for listening!

「明日香のキッチン・トーク」Episode105は、金沢の観光地・東山に来たらぜひ食べたいスイーツ特集パート２！今回は和スイーツ編です。まずは、生麩甘味処「不むろ茶屋」の白玉生麩をいただきました。普通の白玉とは違う食感と味わいを楽しみながら、幸せな時間を過ごすことができましたよ♪ 「菓舗カズナカシマ」のフルーツ大福は想定外の大きさ！「これって大福ですか？」と言いたくなるようなサイズでした（笑）中にゴロンと果物が入っていましたが、食べてみたところ…。手土産は、地元の人たちから愛されている主計町の和菓子処「はやし」のお菓子。加賀棒茶とも合う名物「栗千両」がおすすめです。 --- Support this podcast: https://anchor.fm/djasuka/support

Chawanmushi, dorayaki, gohan... Comidas que o Japão me fez resgatar na memória e outras que passei a apreciar com o tempo e minhas vivências no país

51-й подкаст запрошує стати цілісною частиною музичного спадку різних народів світу. Wagashi Brothers виступають проводниками у світ multicultural electronica, де електронна музика переплітається з мелодіями живих інструментів, органічних звуків. Сповільнуємось і насолоджуємось. @wagashibrothers The 51st podcast invites you to become an integral part of the musical heritage of different people of the world. Wagashi Brothers are guides to the world of multicultural electronica, where electronic music is intertwined with the melodies of live instruments, organic sounds. Let's slow down and enjoy.

Dzisiaj rozmawiamy o wagashi z naszym gościem - Danutą z Wagashi PL.- Jakie są rodzaje tradycyjnych słodyczy?- Z czego robi się tradycyjne japońskie słodycze i czym się je wypełnia?- Jak zrobić samodzielnie prosty japoński smakołyk?- Czy japońskie słodycze są zdrowe?- Jakie są ulubione przekąski naszego gościa?- Dlaczego nie ma w Japonii "drogi słodyczy"?- I czy lepienie słodyczy może być sztuką?Notatki do odcinka: https://btth.pl/podcast-o-japonii-14-japonskie-slodycze-wagashi/Jeśli podoba Ci się to, co robimy - może dorzucisz nam piątaka do skarbonki: https://paypal.me/asqueltBędziemy też wdzięczni jeśli napiszesz nam swoje wrażenia: https://ojaponii.pl/ankietaMuzyka: Kyoto ConnectionMastered in Studio Perorowisko (pero.ro)

Artist: Wagashi Brothers ( Dnipro, Ukraine ) Name: DHD Podcast 44 (August 2019) Genre: Deep House Release Date: 04.08.2019 Exclusive: Deep House Dubai Wagashi Brothers Soundcloud: @wagashibrothers Facebook : https://www.facebook.com/wagashibrothers Bandcamp: https://wagashibrothers.bandcamp.com/ Instagram : https://www.instagram.com/wagashibros/ Tracklist 1. Scala - Engel (Wagashi Brothers remix) 2. Turu Anasi - Tomaso @turuanasi 3. Rapossa - Olhon (Original mix) @rapossa , @baikalnomads 4. Victor Norman - Abundance feat.Nasiri (Original mix)@vicnorman , @nasiri_music , @monada-project 5. Derun - Yedi Kule feat.Qiyans Krets (Original mix)@derunmusic, @solselectas 6. Balint Boldizsar - Konnakol Flow (Original mix) @balintboldizsar , @deepbalirecords 7. Derun - Kordelio (Original mix) 8. Namito - Stone Flower (Original mix)@namito 9. Nhii - Validity of Human Species (Original mix) @nhiimusic, @wayurecords 10. Karpov Not Kasparov - Elisabeta (Carot Green Acid Dub) @carrotgreen , @knotk , @karakter-records 11. Ali Kuru - Ahval (Original mix) @ali-kuru , @underyourskinrecords 12. Kolomin - The Desert Knows The Truth (Original mix) @kolomin , @exotic-refreshment 13. Nadav Dagon - Ima Aba (Feinheitsbrei Revision) @Nadavdagon , @Feinheitsbrei , @hugrecords 14. Giovanny Aparicio - Grand Bazaar (Original Mix)@dj-giovanny-aparicio 15. KMLN, Roderic - Aurora (Holger Hecler Remix) @kmln-berlin , @rodericofficial , @bar25 16. Rapossa - Flamenco (Original Mix) @lump-rec 17. Kolomin - Sphaeram (Lerr Remix) @lerrsound CONTACT (DHD): Email — dubaideephouse@gmail.com Follow us: www.facebook.com/deephousedxb/ www.instagram.com/deephousedxb/ https://www.mixcloud.com/DeepHouseDubai/ Download for free on The Artist Union

O sexto episódio da versão estendida do podcast "+81 - Código de Área do Japão” apresenta os bastidores do documentário “Wagashi - A Confeitaria Tradicional Japonesa” da jornalista e cineasta Renata Rogé, finalizado em 2013. A cineasta passou um ano na cidade de Kyoto (antiga capital do Japão) para pesquisar e produzir um filme sobre o wagashi (和菓子), confeito tradicional japonês que integra a cerimônia do chá. Surgiu no Período Yayoi (300 A.C. – 250 D.C.) por influência chinesa e se tornou popular somente no Período Edo (1603 – 1868). Sinopse: Wagashi - A Confeitaria Tradicional Japonesa é um documentário produzido pela jornalista Renata Whitaker Rogé e que explora o uso, o significado e a técnica por trás dos doces tradicionais japoneses, chamados wagashi, usados principalmente durante a cerimônia do chá. Muito mais que simples doces, cada wagashi é uma verdadeira obra de arte comestível: lindas e delicadas mini-esculturas que representam aspectos da natureza e da cultura japonesa, e que trazem em si significados próprios carregados de séculos de cultura, tradição e técnica. Com diversas entrevistas realizadas no Japão e no Brasil, o documentário mostra como os doces se inserem na cultura japonesa, quais são alguns dos diversos significados que possuem e a técnica usada para fazê-los. Link do documentário (versão em português): https://www.youtube.com/watch?v=95W4rauzlR8&t=329s Link do documentário (versão em inglês): https://www.youtube.com/watch?v=xXWJ3z_OQw0 Renata Whitaker Rogé: http://www.renatawroge.com/ Um bate-papo gravado nos estúdios da IMJ Produções com Mario Jun Okuhara em São Paulo. Assine o “+81 - Código de Área do Japão” pelo PicPay e colabore com o podcast. Faça download do app para iOS ou Android, clique em "Pagar"e procure por @plus81, ou então acesse a URL: picpay.me/plus81 Compartilhe com os seus amigos: www.plus81.com.br Spotify, iTunes, Deezer, Soundcloud: plus81 Créditos: “Music for Airport” e “Apollo - Atmospheres & Soundtracks” por Brian Eno “Surfin” por Ernest Ranglin “Christmas Eve” por Tatsuro Yamashita

NipponMoshiMoshi ⁃ over traditioneel snoep - Speelgoed tentoonstelling ambassade Japan te Brussel Nippon MoshiMoshi is bereikbaar via Anchor: https://anchor.fm/jan-moens E-mail: nipponmoshimoshi@gmail.com Facebook: https://www.facebook.com/moshimoshipodcast Soundcloud: https://soundcloud.com/user-212580144 Nippon Moshimoshi is een podcast waarin we onze liefde voor Japan met iedereen delen. In iedere aflevering bespreken we één of twee topics in verband met de dagdagelijkse cultuur, de geschiedenis en het leven in Japan. Dit bekijken we door de ogen van een westerling en we proberen toe te lichten, of de aandacht te trekken op verschillen en overeenkomsten die het land zo interessant maken. Heb je een vraag of een opmerking, laat het dan gerust weten. Indien mogelijk gaan we er dan ook op in. --- Send in a voice message: https://anchor.fm/jan-moens/message

さくらラジオ「やすことLunch Break」NYにクリエイティブな和菓子屋さんができた！ 茶庵Bon Bonオープン後半　２０１９年５月放送

さくらラジオ「やすことLunch Break」NYにクリエイティブな和菓子屋さんができた！ 茶庵Bon Bonオープン前半　２０１９年５月放送

Baikal Nomads - Mixtape #84 by Wagashi Brothers @wagashibrothers is a harmonic mixture of ethno-motivation and electronic sound. An analog world that is thriving in the digital universe, where the rhythm touches the old instruments, and the voices from the past sing electronic tunes. Each compilation is designed to send a listener to a journey by filled multicultural, love and freedom. Follow & Support: https://soundcloud.com/wagashibrothers Ukraine tracklist: 00:00 Vitaly Che - Осенний лес 02:47 https://soundcloud.com/mbayaritmos - Asali 05:40 https://soundcloud.com/ujitimebeing - Jenga 08:05 https://soundcloud.com/magaofficial - Another day 10:54 Bailo Bah - Kaira (https://soundcloud.com/luetmatten Edit) 15:07 https://soundcloud.com/lokalaffair - Sacrifice (Original Mix) 21:08 https://soundcloud.com/corochelaalapi ft https://soundcloud.com/lagartijeando - Lapacho (https://soundcloud.com/klikandfrik Remix) 25:46 Klik & Frik - Tunel (Wagashi Mashup) 28:39 https://soundcloud.com/merteser - Hicret (Original Mix) 35:17 https://soundcloud.com/corochelaalapi ft https://soundcloud.com/lagartijeando - Zorro Zagas (https://soundcloud.com/ohxala Remix) 39:53 https://soundcloud.com/dizharmoniaofficial - Telos (https://soundcloud.com/pandhora Remix) 45:54 https://soundcloud.com/gabrhome - Madama Firefly (Original Mix) 49:28 https://soundcloud.com/genii-music - Hoodoo (https://soundcloud.com/undersmusic & https://soundcloud.com/noraj-cue Remix)

Machiko Chiba is a best-selling cookbook author and television personality in Japan. Her invention, the patented Cook-Zen microwave pot, was the top-selling item on QVC Japan for seven years. A proponent of "good food and good health," she teaches her microwave cooking techniques to aspiring chefs around the world. Japan Eats is powered by Simplecast

Wagashi Brothers @ Soul Serenades 03.08.17 Rooftop by Soul Culture

和菓子See omnystudio.com/listener for privacy information.

This week on Japan Eats, host Akiko Katayama is joined in the studio by Japanese tea ceremony instructor Keiko Kitazawa Koch. Keiko was born and raised in Nara, Japan, a historically and culturally rich part of Japan. She has carried a deep sense of Japanese tradition since childhood. Her first education in Japanese tea ceremony started with the Musyanokoji-style (武者小路流). She was trained in her earlier years, in Nara. Keiko teaches Omotesenke-style (表千家流) tea ceremony in her own tea room in New Jersey, and also at a location in Brooklyn. Her students develop deep interest in “Chaji” which is the formal tea ceremony, held throughout the year, spanning all four seasons. Keiko also demonstrates and teaches in schools in New Jersey, Brooklyn, and New York City. Keiko's class schedule: http://murasakinj.exblog.jp/i8/ Keiko's Facebook page: https://www.facebook.com/moonlightnj

hiroshima, miyajima, safari, aiyu ichiba, genbaku, musée, école, banque, torii, daim, daisho-in, daruma, kappa, ramune, wagashi, momiji, tsukemen, okonomiyaki