blog
Making winter wagashi calls for materials unique to the season. The refreshing aroma of yuzu, the refined sweetness of adzuki beans, the mealy texture of chestnuts—these winter materials offer flavors that shine precisely because of the cold season.
On this day, which wishes for the healthy growth of girls, gorgeous wagashi are essential. The three colors of hishi mochi, the pale peach of sakura mochi, the gentle sweetness of shirozake—these wagashi make the Hinamatsuri table special not only through visual beauty but also through flavors and fragrances that herald the arrival of spring.
Botamochi is a traditional Japanese wagashi essential to the spring equinox (higan). Named after the botan (peony) flower, this wagashi is made by coating a mochi-rice dough with adzuki-bean an.
If you are going to make warabi mochi, start with choosing your ingredients. The ingredients needed for authentic warabi mochi are actually very simple. Just three—warabi starch, sugar, and water—create that translucent, chewy texture. However, the selection and balance of these three ingredients greatly affect the finished result.
夏の和菓子では、見た目と食感で涼しさを出すことが求められます。透明感やみずみずしい食感をもつ素材を使うことで、視覚的にも味覚的にも爽やかさを表現できます。 特に注目すべきは、本蕨粉、本葛、寒天といった伝統的な素材たち。
和菓子作りに欠かせない本葛と本蕨粉。どちらも透明感のある美しい仕上がりが特徴ですが、原料も食感も全く異なります。 葛餅とわらび餅、どちらも夏の涼菓として人気ですが、使う粉によって味わいが大きく変わります。
柏餅の葉を食べるかどうかの答え方から、カシワとサルトリイバラの違い、業務用柏葉の保存管理までを整理しました。端午の節句に向けた仕入れや作業効率化のヒントを、老舗・美濃与がお届けします。
丹波大納言小豆の原料特性を、京菓子原材料の専門商社・美濃与が整理しました。大粒で煮崩れしにくい加工適性や産地の背景など、高付加価値商品開発に役立つ情報を網羅。業務用仕入れやサンプル請求をご検討の製菓・製パン・食品担当者様は必見です。
業務用きな粉の選び方から活用例まで、京菓子原材料を扱う美濃与がまとめました。一般用との違いや成分表示、メニュー開発のヒントに加え、伏見の大豆焙煎所で焙煎から製粉まで行う「美濃与きなこ」「深煎りきな粉」をご紹介します。製菓・製パン・食品開発担当者様必見。こだわりの素材選びで商品の価値を高めませんか？仕入れやサンプル請求のご相談もこちらから。
明治35年創業、京都「美濃与」の大豆焙煎所。生の国産大豆を仕入れ、焙煎から製粉まで自社の大豆専用工場で行っています。
Ceremonial sweets and everyday sweets call for different roles from their ingredients. Using concrete wagashi ingredients such as domyoji-ko, jouyo-ko (yam flour), kinako, and adzuki beans as examples, this article organizes the thinking behind ingredients suited to special ceremonial sweets and those easy to use every day. The content can serve as a basis for product design and ingredient selection.
Domyoji-ko is a commercial processed-rice ingredient used in wagashi such as sakura mochi. It has an excellent balance of grain texture and stickiness, and tends to keep a stable texture even when cooled. Grades such as fine domyoji, medium-coarse, whole grain, and roasted domyoji are available, allowing you to use them according to purpose and desired finish.
滋賀羽二重糯（精白）は、和菓子や餅菓子に使いやすい業務用もち米原料です。白さと食感が安定し、大福などの餅菓子や行事菓子に使えます。
Please feel free to reach out with any questions about raw materials or products, or to request materials.
Our dedicated staff will respond with care.
