Glossary

A	An	Sweet azuki red bean paste, An (also called Anko) is a typical ingredient in Japanese sweets(Wagashi). It is used as filling for Manju (Steamed Buns), Dorayaki (pancakes with An filling), Taiyaki (sea bream shaped cake). Anko can be eaten with Mochi (rice cake), such as Shiruko (sweet rice cake soup). There are several varieties of bean pastes including koshian, tsubuan, tsubushian.
	An Mitsu	Bowl filled with fresh fruits, agar jelly cubes in sweet syrup and azuki red bean paste.
	Azuki	Small Red Bean. Botanical Name: Paseolus angularis Other Names: adsuki, aduki, asuki, adzuki, chi dou (Mandarin), feijao, field pea, hong xiao dou (Mandarin), red oriental, Tiensin red Description: Dry azuki red beans are small, dark red, oval in shape approximately 5 mm in diameter.
	Azuki Bar	A stick type of azuki red bean sherbet.
	Azuki Okoshi	Sweet puffed rice bars with azuki red bean
C	Chocolate Buns	Steamed buns filled with chocolate.
C	Cold Peach Ice	Peach juice is used for peach flavoured sherbet. We filled it in a beautiful container
D	Dainagon Azuki	“Dainagon” is a premium type azuki red beans.
	Dainagon Azuki Monaka	Dainagon azuki red bean in rice wafer cakes
	Daizukko	Soybean curd; Tofu
G	GABA	Gamma Amino Butyric Acid
H	Hiyashi Oshiruko	Cold and sweet azuki red bean soup with rice cake
H	Hiyashi Zenzai	Cold and sweet azuki red bean soup (with rice flour dumpling)
I	Ice Manju	Sweet azuki red bean paste into vanilla ice cream
K	Kanten	Kanten, a jelly-like substance made agar-agar. It is used as a gelling agent or thickener. Kanten is one of the most popular traditional ingredients in Japanese kitchen. It is typically used to make Wagashi (Japanese style confectionery)
	Kasutera	Kasutera is sponge cake made of sugar, wheat flour, eggs, and starch syrup. The cake is originally from Spain, the name believed to derive from the region called Castilla.
	Kingyokukan	Kingyokukan is made using kanten (agar-agar) as the gelling medium. Various flavorings and colors can be added to bring seasonal feeling to the finished sweet. It is usually served chilled.
	Kintsuba Yokan	Kintsuba is made using wheat flour and sweet azuki bean paste, Imuraya's kintsuba yokan uses kanten in substitution to wheat flour.
	Komachi	The word komachi in Japanese means "belle" or "beauty".
	Koshian	An with skin removed. Smooth Sweet Azuki Red Bean Paste, Strained Sweet Azuki Red Bean Paste.
	Kudzu	Common Names: kudzu, Japanese arrowroot. Scientific Names: Pueraria lobata (Wild) Ohwi. Also known as P. thunbergiana. Family: Leguminosae.
	Kudzu Azuki	Kudzu Azuki is a dessert using sweet azuki red beans and kudzu starch jelly.
	Kudzu Mochi	Kudzu Mochi is a mochi which the elastic texture is obtained using Kudzu Starch.
	Kudzukiri	Japanese jelly made with starch extracted from Kudzu Root (arrowroot), looks like noodle, served in black sugar syrup.
	Kudzuko	Arrowroot Starch, Kudzuko is one of the most popular traditional ingredients in Japanese kitchen.
	Kuri-Kanoko	kuri-kanoko is a sweet bean snack and chestnut in jelly.
M	Manju	Manju is a famous confection in Japan. There are many varieties. Most have outside skin made from flour, rice powder and buckwheat, and filled with An (sweet bean paste).
	Matcha Ice Manju	Sweet azuki red bean paste in green tea ice
	Matcha Tsubuan Monaka	Rice wafer cakes stuffed with sweet azuki red bean paste and green tea vanilla ice.
	Matcha Uji	Uji is one of the most popular green tea varieties in Japan.
	Mizu-Yokan	Soft sweet azuki red bean jelly. Mizu Yokan is a thick jellied sweet made of azuki red bean paste, kanten and sugar.
	Mochi	Mochi (or omochi), Japanese confection, is a small, round rice cake, produced by pounding mochi rice. They are traditionally eaten on New Year, but have now become available throughout the year. Mochi rice cakes are usually grilled and then served in soup or wrapped in "nori seaweed".
	Monaka	Monaka refers to sweets made of sweet Azuki red bean paste filling sandwiched between two thin crisp wafers made from sticky-rice.
N	Nata De Coco	Nata de Coco is a white, smooth, clear, chewy jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco means Cream of Coconut is highly regarded for its high dietary fiber, and its zero cholesterol and fat content.
N	Neri An	Sweet azuki red bean paste
O	Ogura An	Sweet azuki red bean paste with whole beans
O	Okoshi	Sweet puffed rice bars
S	Shiruko	Shiruko, or Oshiruko is a traditional Japanese dessert. It is a strained azuki red bean soup with rice cake, served in a bowl. (called "Zenzai" in some places).
S	Shiso	Beefsteak plant (leaf); Japanese (or Asian) mint. Red or green. May be used as a wrapper. Perilla frutescens crispa
T	Tai Yaki Ice	Sea-bream shaped rice wafer cake stuffed with sweet azuki red bean paste and vanilla ice.
	Tsubuan	An with whole beans and skin of beans.
	Tsubudora	Sweet azuki red bean paste sandwich of sweet pancakes
	Tsubushian	An without whole beans but with skin of beans.
U	Ume	Japanese apricot (Prunus mume, Rosaceae). Japanese often eat it pickled (Umeboshi).
W	Wagashi	Japanese style confectionery. Common ingredients for Wagashi are rice flour, azuki red bean, agar-agar, and sugar. Butter and milk are rarely used in Wagashi cooking. Wagashi can be very sweet, so it goes well with green tea.
W	Warabi Mochi	Bracken starch dumpling
Y	Yaki-Imo Man	Steamed buns filled with baked sweet potato paste.
	Yokan	Sweet azuki red bean jelly. Popular Japanese confection made from azuki-bean paste and kanten. red beans are small, dried, russet-colored beans with A sweet flavor. kanten is a thickening agent made from seaweed.
	Yude-azuki	Boiled azuki red beans (sweeted or non-sweeted)
Z	Zenzai	Zenzai is a traditional Japanese dessert. It is a azuki red bean soup with rice cake, served in a bowl.