Japanese

Dessert Recipes

How to Create Authentic Japanese Desserts
A Japanese Dessert Cookbook for Beginners




BY

Gordon Rock

Copyright 2019 Gordon Rock

Kindle Edition

 License Notes

No part of this Book can be reproduced in any form or by any means including
print, electronic, scanning or photocopying unless prior permission is granted by
the author.

All ideas, suggestions and guidelines mentioned here are written for informative
purposes. While the author has taken every possible step to ensure accuracy, all
readers are advised to follow information at their own risk. The author cannot be
held responsible for personal and/or commercial damages in case of
misinterpreting and misunderstanding any part of this Book


 Table of Contents
Introduction

Chapter 1 – Japanese Dessert Recipes

Nama Shortcake

Strawberry Shortcake Japanese Version

Anmitsu

Strawberry Milk Kakigori

Monaka

Kuzumochi

Castella

Chinsuko

Mitarashi Dango

Nerikiri

Ichigo Daifuku

Green Tea Brownies

Matcha Ice Cream

Green Tea Steamed Cake

Yokan
 Grilled Sweet Potatoes

Chapter 2 – Japanese Sweet and Savory Snack Recipes

Daigaku Imo

Korokke

Dorayaki

Homemade Red Bean Paste Recipe

Kuri Kinton

Tazukuri

Koshi An

Boiled Red Beans

Matcha Green tea

Conclusion

About the Author

Free Bonus Cookbook

Author's Afterthoughts

 Introduction

I want to thank you and congratulate you for downloading the book “Japanese
Dessert Recipes: How to Create Authentic Japanese Desserts – A Japanese
Dessert Cookbook for Beginners”
In this book, you will learn how to recreate some of the most common desserts
found throughout Japan. Even if you have never created a traditional Japanese
dish before, this cookbook will show you just how to get started.
While desserts may not be the first thing that you think of when the thought of
Japan comes to mind, this unique country has more than a few delicious and
mouthwatering treats that surprises and delights everyone. In fact, Japan holds
its own with any other country when it comes to desserts. Japanese desserts are
not consumed just to satisfy that sweet tooth; they are also consumed for
relaxation as well as during special occasions.
The following 25 recipes will help you dive headfirst into the wonderful world
of authentic Japanese desserts.
Thanks again for downloading this book, I hope you enjoy it! Now what are you
waiting for? Start reading Chapter 1 today!
 Chapter 1 – Japanese Dessert Recipes

 Nama Shortcake
Made with a fluffy and light sponge cake, the fresh whipped cream placed on top
brings this delicious dessert together.

Serving: 4 to 6 servings
Total Time: 35 to 40 minutes
Ingredients:
1 cup + 3 tablespoons white sugar
1 cup cake flour
2 large eggs
1 ½ cups syrup
2 ounces butter, melted
1 teaspoon vanilla
Cocoa powder
Directions:
Step 1: Mix 1 cup of white sugar with the eggs. Set the bowl inside a slightly
larger bowl that is filled with hot water. Whip the eggs and sugar together, while
it is still sitting in the bowl filled with hot water, until they develop a heavy and
creamy consistency.
Step 2: Slowly stir in the flour, followed by the melted butter. Continue to stir
until the mixture is smooth.
Step 3: Preheat your oven to 375-degrees. Light grease a rectangular-sized cake
pan.
Step 4: Carefully pour the cake batter into the pan. Set the pan in the oven and
bake for 15 minutes. The cake should have a golden brown color.
Step 5: While the cake is baking, mix the vanilla and syrup in a small mixing
bowl. This is the syrup.
Step 6: In a separate bowl, whip the 3 tablespoons of sugar with the whipping
cream until stiff. This is the whipped cream.
Step 7: Once the cake is done and cooled, cut it into small, bite-sized cubes.
Divide these cubes between the serving bowls.
Step 8: Brush the cubes with the syrup you made in Step 5. Add some whipped
cream from Step 6 and dust with a bit of cocoa powder before serving.
 Strawberry Shortcake Japanese Version
This Japanese version of strawberry shortcake is similar to what must people
think of when they imagine this delicious summer treat.

Serving: 8 serving
Total Time: 1 hour 25 minutes
Sponge Cake Ingredients:
3.5 ounces cake flour
3 ounces caster sugar
3 large eggs, at room temperature
2 tablespoons milk
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling Ingredients:
2 tablespoons caster sugar
 4 tablespoons boiling hot water
1 ½ cup whipping cream
6 ounces strawberries

Directions:
Step 1: Preheat an oven to 350-degrees. Prepare a 7-inch round pan by lining the
bottom and sides with parchment paper. Place the prepared pan to the side for
the moment.
Step 2: Whisk the sugar and eggs together in a medium to large mixing bowl.
Using an electric mixer, whisk the two ingredients on high for about 5 minutes.
The mixture should turn a pale color.
Step 3: Fold the cake flour into the mixture gently with a spatula. Once the flour
is well blended into the mixture, add the melted butter. Do the same for the milk
and vanilla extract. You have now made the sponge cake batter.
Step 4: Pour the batter into the prepared pan. Set the pan inside the oven and
bake for 30 minutes. Once done, remove the pan from the oven. Remove the
cake from the pan and let cool on a cooling rack before slicing the cake into 3
layers.
Step 5: While the sponge cake is baking, dissolve the caster sugar in the boiling
water. This is the syrup. Set the syrup to the side for the moment.
Step 6: Remove and discard the stems from the strawberries. Slice the fruit
thinly.
Step 7: Pour the cream in a mixing bowl and whisk with an electric mixer until
stiff peaks begin to form. This is the whipped cream.
Step 8: Assemble the sponge cake by laying one layer of the sponge cake on a
plate. Brush the syrup from Step 5 onto the top of the layer. Spread about ¼ of
the whipped cream from Step 7 on top. Place about 1/3 of the sliced strawberries
on top of the cream. Repeat this process with the remaining layers.
Step 9: Use the remaining whipped cream to frost the top and sides of the cake.
Decorate with some extra strawberries if desired.
 Anmitsu
Anmitsu is essentially the Japanese version of a sundae. Instead of a hot fudge
that is traditionally used in the American sundae, anmitsu uses anko and kanten
jelly.

Serving: 6 serving
Total Time: 3 hours 35 minutes + chilling Overnight
Ingredients:
1 stick agar jelly or kanten
2 tablespoons granulated sugar
2 ¼ cups water
1 cup syrup
1 cup anko (also known as sweet bean paste)
 1 cup peaches or strawberries, sliced
6 scoops green tea ice cream (vanilla ice cream can be used as a
substitute)

Directions:
Step 1: Tear the stick of agar or kanten into some pieces. Place these pieces in a
bowl and add enough water so that the pieces are covered. Let the pieces soak
for at least 3 hours. You want the pieces to be softened. Once they are soft, rinse
them with running water and set to the side for the moment.
Step 2: Pour the 2 ¼ cup of water in a large saucepan. Place the pan on the stove
over high heat and bring to a boil.
Step 3: Place the softened agar or kanten pieces in the boiling water. Reduce the
heat and let simmer until the agar or kanten pieces are dissolved fully. Let
simmer while stirring constantly. When foam begins to form, remove it from the
surface of the water.
Step 4: Stir in the sugar and remove the saucepan from heat. Strain this mixture
through a sieve. Pour the strained mixture into an 8-inch baking pan (square).
Allow the mixture to cool before covering and placing it in a refrigerator to chill
overnight.
Step 5: Remove the baking pan from the fridge and slice the chilled mixture into
small, bite-sized cubes.
Step 6: Divide the cubes between 6 dessert dishes. Add a scoop of the ice cream
directly on top of the cubes. Add the fruit and then drizzle with syrup. Add some
anko and serve.
 Strawberry Milk Kakigori
This traditional Japanese dessert is essential shaved ice that is served with
different syrups. In Japan, it is often consumed in the summer. This recipe will
show you how to make your own kakigori syrup by using milk and condensed
milk and strawberries. Alternatively, you can purchase store-bought kakigori
syrup at Asian grocery stores.

Servings: 2
Total Time: 20 – 30 minutes
Ingredients:
1 pound of strawberries
2 1/3 cup white sugar
Condensed milk, sweetened
Shaved ice
2 cups cold water
Directions:
Step 1: Remove the stems from the strawberries before cutting them into large
slices. Set the cut strawberries to the side.
Step 2: Mix the sugar and the water together in a stainless steel, glass or ceramic
sauce pan. Don’t use aluminum or copper because it will react negatively to the
acids in the ingredients.
Step 3: Set the sauce pan on the stove over high heat. Cook the mixture, while
stirring constantly, until the sugar has dissolved completely. Turn the heat down
to medium low and add the sliced strawberries, stirring for a few seconds. Allow
the mixture to simmer for about 10 minutes.
Step 4: Taste the syrup from Step 3. If you are satisfied with the flavor, remove
the sauce pan from heat before following the remaining steps. If you desire a
more intense flavor, let the mixture simmer for 10 more minutes before
following the remaining steps.
Step 5: Strain the strawberry slices from the syrup. Transfer the syrup to a
container and the strawberry slices into a second container. Place both in the
fridge until ready to use.
Step 6: To prepare, add some shaved ice into a serving bowl. Add some sliced
strawberries to the top of the shaved ice and drizzle with a bit of the syrup.
 Monaka
This dessert consists of bean jam spread on a rice cake wafer to create a
sandwich like dish. Ice cream is often placed on top to give this a more dessert-
like treat. Monaka is also commonly served with tea.

Servings: 2
Total Time: 35 minutes
Ingredients:
1 cup mochiko, sweet rice flour
2 cups granulated sugar
¾ cup cold water
Azuki bean jam
Ice cream
Directions:
Step 1: Combine the mochiko and water together to create the dough. Add the
dough into a steamer and cook for about 20 minutes.
Step 2: Remove the dough from the steamer and place inside a pot. Set the pot
on the stove over medium heat and cook for several minutes.
Step 3: Stir in the sugar and continue to cook until it has dissolved. Remove the
pot from heat.
Step 4: Remove the dough and cut into two slices. Spread the bean jam on the
sliced dough before pressing the jam-covered sides together to form a sandwich.
Add a scoop of ice cream on top.
 Kuzumochi
The refreshing taste of this jelly-mochi dessert is a favorite during the summer
months.

Serving: 2 serving
Total Time: 35 minutes, 1+ hour to chill
Ingredients:
100 grams kuzuko (also known as kuzu powder)
500 milliliters water
50 grams granulated sugar
Molasses
Toasted ground soybeans (kinako)
Directions:
Step 1: Place all three ingredients in a small pot and mix until the ingredients
have an opaque white color. Place the pot on the stove over medium heat. Heat
the mixture while stirring consistently. Continue in this manner until the mixture
begins to clump and forms into a paste.
Step 2: Dip a pastry brush in water and brush the insides of a square dish. Place
the paste from Step 1 into the dish and evenly spread it out like you would batter.
Set the dish to the side and let cool.
Step 3: Once the paste develops a translucent white color, place in the fridge and
let chill for at least an hour.
Step 4: Remove the dish from the fridge and cut into cubes. Remove the cut
cubes from the dish and place on a serving platter. Add some molasses and
toasted ground soybeans before serving.
 Castella
Meaning “bread from castile”, this traditional dessert was actually brought to
Japan by the Portuguese in the 16th century. Castella is a sponge cake-type
dessert that can often be found in Japanese restaurants.

Serving: 6 to 8 serving
Total Time: 1 hour 15 minutes
Ingredients:
8 eggs, large
¼ cup milk
1 ¼ cup granulated sugar
1 ½ cup bread flour
1/3 cup honey

Directions:
Step 1: Beat the egg in a small mixing bowl. Add the granulated sugar and mix
until well combined.
Step 2: Sift the bread flour into a second mixing bowl. Place to the side for the
moment.
Step 3: Mix the honey and milk together into a third bowl.
Step 4: Add about half of the flour mixture and half the honey mixture into the
egg mixture. Whisk for about 2 to 3 minutes.
Step 5: Whisk in the remaining flour mixture and honey mixture for 2 to 3 more
minutes.
Step 6: Cover the bottom of a baking pan with parchment paper. Spread the
mixture evenly into the baking pan. Set the pan in the oven and bake for 10
minutes at 350-degrees. Turn the oven temperature down to 320-degrees and
back for 30 to 40 minutes.
Step 7: Remove the pan from the oven and let the dessert cool before cutting
and serving.
 Chinsuko
This sweet biscuit-like dessert is often sold as a souvenir in certain areas of
Japan, such as Okinawa.

Serving: 3 serving
Total Time: 35 minutes
Ingredients:
4 tablespoons brown sugar
6 tablespoons shortening
1 cup cake flour

Directions:
Step 1: Turn the oven to 320-degrees.
Step 2: In a saucepan, melt the shortening. Stir in the sugar and continue to cook
on medium heat until the sugar has dissolved. Remove the saucepan from heat.
Step 3: Stir in the cake flour until well combined.
Step 4: Use your hands to shape the dough into small circular or rectangular
shapes. Place them on a baking sheet and bake in the preheated oven for 15
minutes.
 Mitarashi Dango
This dumpling, made from rice flour, dessert is covered in a sweet syrup. It is
sometimes served on skewers and paired with green tea.

Serving: 6 serving
Total Time: 35 to 45 minutes
Ingredients:
100 grams rice flour
120 milliliters water lukewarm
100 milliliters water
2 tablespoons soy sauce
4 tablespoons granulated sugar
1 tablespoon katakuriko (potato starch)
1 tablespoon mirin
Directions:
Step 1: Mix the rice flour with the lukewarm water. Use your hands to knead the
mixture into a ball.
Step 2: Using your hand, form the dough into small balls and place into a pot of
boiling water. Boil the dough balls for about 3 minutes.
Step 3: While the rice dough balls are cooking, mix the soy sauce, mirin,
granulated sugar and water together in a microwaveable bowl.
Step 4: Place the bowl inside the microwave and cook on low for a minute.
Remove the bowl from the microwave and stir before placing back inside the
microwave and heating for an additional 1 to 2 minutes.
Step 5: Use a slotted spoon to remove the cooked rice balls from the pot and
place on a plate. Pour the sauce from Step 4 over the rice balls and serve.
 Nerikiri
This anko and rice flour dough is a common basis for Japanese confectioneries.

Serving: 6 serving
Total Time: 25 minutes + 1 hour to chill
Ingredients:
2 teaspoon shiratama-ko, also known as glutinous rice flour
10 ounces white bean anko
1 tablespoon water
8 tablespoons anko
Food dye

Directions:
Step 1: Mix the water and the shiratama-ko together in a bowl until well
combined and the flour is dissolved.
Step 2: Divide the mixture equally into 2 portions. Set the portions on a plate
and cover with a clean towel. Allow the dough to rest for 3 hours.
Step 3: Knead the two portions together on a floured surface. Continue to knead
until the dough becomes a smooth ball. Place a towel over the dough ball and set
to the side for the moment.
Step 4: If you are using more than one color of food dye, divide the die
accordingly to the amount of colors you are using.
Step 5: Mix in the food dye a little at a time until you get the desired color.
Step 6: Form 8 small balls from each of the colored dough. Work each ball a bit
by using the palm of your hand to flatten and stretch them. Place a spoonful of
the anko in the middle of each dough ball. Pull the edges of each dough ball up
and around the anko so that it is not showing.
Step 7: Wrap each dough ball in plastic wrap and place in the refrigerator to
chill for at least 1 hour. When ready to serve, unwrap the plastic wrap and serve
on a platter or plate.
 Ichigo Daifuku
This traditional Japanese dessert can best be summed up by pieces of strawberry
wrapped in soft rice dough balls.

Serving: 6 serving
Total Time: 30 to 40 minutes
Ingredients:
1 cup shiratama-ko, also known as glutinous rice flour
2/3 cup water
¼ cup granulated sugar
6 strawberries, stems removed
Potato starch or katkuriko
Directions:
Step 1: Slice the destemmed strawberries into pieces. Set to the side for the
moment.
Step 2: Place the rice flour in a bowl. In a second bowl, dissolve the sugar into
the water. Pour the sugar water mixture slowly into the bowl with the rice flour
while stirring until well mixed.
Step 3: Heat the mixture in the microwave for 2 minutes. Stir the contents and
then heat again until the dough inside the bowl starts to rise. Stir the contents
again before setting the bowl to the side for the moment.
Step 4: Lightly dust a flat surface with katakuriko. Remove the dough from the
bowl and place on the dusted surface. Use your hands to knead the dough into
balls, which you will flatten slightly. This is where the filling will go.
Step 5: Set a piece of sliced strawberry in the middle of the ball. Pull the edges
of the dough ball over the strawberry so that it is covered with the dough. Repeat
the process with the remaining dough balls.
Step 6: Dust each ball with some katakuriko before serving.
 Green Tea Brownies
Green tea is a popular drink in Japan and these delicious brownies bring that
taste to your dessert.

Serving: 12 serving
Total Time: 35 to 40 minutes
Ingredients:
3 ounces white sugar
3/5 ounces butter, unsalted and melted
2 eggs, large
1 tablespoon green tea powder
2 ounces cake flour
½ cup chocolate chips or chocolate chunks
 ½ cup almond slices, toasted

Directions:
Step 1: Prepare an 8-inch pan by greasing the bottom and sides. Set the oven to
350-degrees.
Step 2: In a large mixing bowl, mix all the ingredients except 1 tablespoons of
the toasted almond slices.
Step 3: Pour the mixture into the greased pan. Sprinkle the remaining toasted
almond slices on top of the mixture before setting the pan in the oven and baking
for 25 minutes.
 Matcha Ice Cream
This delicious ice cream recipe features a Japanese twist.

Serving: 4 serving
Total Time: 45 minutes and 3+ hours for freezing
Ingredients:
1 cup milk, whole
3 tablespoons matcha powder, also known as green tea powder
½ cup granulated sugar
1 cup cream
Pinch of table salt

Directions:
Step 1: Whisk the cream and whole milk together in a saucepan. Add the sugar,
matcha powder and salt. Place on the stove over medium heat and continue
whisking. The mixture should begin to simmer and then turn foamy. Remove the
pan from heat.
Step 2: Pour the mixture into a bowl and let cool for several minutes. Place the
bowl in the refrigerator until the mixture is chilled.
Step 3: Churn your ice cream maker for no less than 20 minutes. Pour the
chilled mixture into the container and let freeze for several hours before serving.
 Green Tea Steamed Cake
Another delicious green tea dessert.

Serving: 6 to 8 serving
Total Time: 2 hours 25 minutes
Ingredients:
80 grams flour, all-purpose
½ tablespoon matcha powder (green tea powder)
250 milliliters water
60 grams granulated sugar

Directions:
Step 1: In a small bowl, mix the matcha powder, flour and the sugar. Stir in the
water a little at a time.
Step 2: Transfer the mixture to a microwave container. For best results, use on
that measures 10x15x5. Place a paper towel over the container and microwave
for six minutes.
Step 3: Remove the container from the microwave and let the dessert cool for
several minutes. Set the dessert in the fridge and let chill for at least 2 hours
before cutting and serving.
 Yokan
This quick and simple dessert first began in the twelfth century.

Serving: 4 to 6 serving
Total Time: 25 minutes + 2 hours to chill
Ingredients:
1.5 grams agar
150 grams sweetened red bean paste, mashed
120 milliliters water
70 grams sugar

Directions:
Step 1: Place the agar, red bean paste, water and sugar into a saucepan sitting on
the stove over high heat. Let the mixture boil for a few minutes while stirring
constantly.
Step 2: Transfer the mixture from Step 1 into a container. Let the mixture chill in
the fridge for several hours.
 Grilled Sweet Potatoes
For the most authentic experience, use Japanese sweet potatoes instead of the
traditional ones found in the Western world.

Serving: 2 serving
Total Time: 1 hour 25 minutes
Ingredients:
2 sweet potatoes, washed
Aluminum foil

Directions:
Step 1: Cut the washed potatoes diagonal into pieces. Cover each piece
individually with aluminum foil.
Step 2: Position the foil-covered sweet potato pieces on a grill. Cook for about
20 minutes before turning and cooking on the other side for an additional 20
minutes.
Step 3: Let the sweet potatoes cool for several minutes before unwrapping and
enjoying.
 Chapter 2 – Japanese Sweet and Savory
Snack Recipes

 Daigaku Imo
Also known as candied sweet potatoes, this sweet snack was popular in the early
1900s throughout Tokyo University.

Serving: 2 serving
Total Time: 25 to 35 minutes
Ingredients:
1 Japanese sweet potato
2 tablespoons granulated sugar
1 tablespoon corn syrup
¼ teaspoon rice vinegar
¼ teaspoon soy sauce
1 tablespoon sesame oil
1 teaspoon black sesame seeds
 Vegetable oil

Directions:
Step 1: Wash the sweet potatoes. Don’t remove the skin! Cut the sweet potato
into bite-size pieces. Place the pieces in cold water.
Step 2: Pour the sesame oil into a frying pan. Add enough vegetable oil so that
the pan is filled with about an inch of oil. Set the frying pan on the stove over
medium high heat.
Step 3: Drain the cold water off the potato pieces from Step 1. Pat them dry with
paper towels.
Step 4: Place the sweet potato pieces into the oil carefully. Cook until the potato
pieces are cooked through.
Step 5: Mix the vinegar, sugar, soy sauce and corn syrup in a saucepan. Set the
saucepan on the stove over low to medium heat. Cook until the sugar is melted.
This is the syrup.
Step 6: Drain the potatoes from the oil. Remove the syrup from Step 5 from heat
and stir in the fried sweet potatoes.
Step 7: Toss the potatoes and syrup together until the sweet potatoes are evenly
coated. Stir in the sesame seeds.
Step 8: Divide the sweet potatoes between 2 dishes and serve while still warm.
 Korokke
Korokke is a relatively popular snack in Japan that actually has some western
cuisine origins, where it is known as croquette. While this snack can be made
with various fillings, ground beef and potatoes are the most common ones.

Serving: 8 pieces
Total Time: 35 to 45 minutes
Ingredients:
½ pound ground beef
1 onion, finely chopped
1 pound potatoes, cooked
Pinch ground black pepper
Pinch table salt
 2 eggs, large
2 cups panko
½ cup flour, all-purpose
Cooking oil
Tonkatsu sauce

Directions:
Step 1: Add some cooking oil to a frying pan. Place the pan on the stove over
low heat. Once the oil is heated, add the onions and heat until they are soft. Add
the ground beef and chop into pieces. Cook until the meat is brown. Drain the
grease from the meat and place in a large mixing bowl.
Step 2: While the beef is browning, use a fork to mash the cooked potatoes. In a
small bowl, break an egg and beat well.
Step 3: Mix the drained cooked beef with the mashed potatoes. Add the beaten
egg and season with pepper and salt.
Step 4: Once the mixture is cool, form into small balls.
Step 5: Break the remaining egg into a small bowl and beat with a whisk for
several seconds. Pour the flour into a small dish. Pour the panko into a second
small dish.
Step 6: Dip each ball into the flour before drugging it through the beaten egg
and then into the panko.
Step 7: Heat the oil inside a deep fryer. Carefully drop each ball into the fryer
and fry until they develop a golden brown color. Serve the korokke with
Tonkatsu sauce.
 Dorayaki
Also known as sweet red bean pancakes, this traditional Japanese snack is
gaining attention in the West. It is a sweet and light pancake-type dish that works
wonderful as a wrapper for azuki paste.

Serving: 3 serving
Total Time: 45 to 50 minutes
Ingredients:
1 can red bean paste (alternatively, use the recipe below for
homemade red bean paste)
2/3 cup granulated sugar
1 1/3 cup flour, all-purpose
3 eggs, large
1 teaspoon baking powder
 1 tablespoon honey
½ cup milk

Directions:
Step 1: Break all three eggs into a mixing bowl. Add the honey and the sugar,
and beat until well mixed. Add the milk and stir until well combined.
Step 2: Add the baking powder and the flour into the mixing bowl. Whisk for
several minutes or until the ingredients are smooth.
Step 3: Pour a little cooking oil into a frying pan and set on the stove over
medium heat. Move the pan around so the oil covers the entire bottom of the
pan. Use a paper towel to wipe the excess oil out of the pan. You want only a
thin layer of oil left.
Step 4: Add a bit of the batter from Step 2 into the heated pan to form a small to
medium sized pancake. Cook the pancake for about 2 minutes before flipping it
over and cooking the other side for an additional 2 minutes.
Step 5: Remove the cooked pancake from the pan and place on a warm plate.
Use a damp towel to cover the pancake while you repeat the process with the
remaining batter. The damp towel will help prevent the pancakes from drying.
Step 6: Spread a bit of the red bean paste on a pancake before laying a second
pancake on top to create a sandwich. Repeat this process until you have used all
the pancakes.
 Homemade Red Bean Paste Recipe
Why purchase canned red bean paste when you can make your own using this
simple recipe.

Serving: Equal to 1 can of store-bought red bean paste

Total Time: 1 hour 25 minutes
Ingredients:
1 cup red beans
1 ½ cups granulated sugar
Water

Directions:
Step 1: Pour 3 cups of water into a sauce pan. Add the red beans before setting
the pan on the stove over medium high heat and brining the water to a boil. Let
the water boil for 5 minutes before draining the water from the beans.
Step 2: Place the beans in a bowl and wipe the bottoms and sides of the sauce
pan clean with a paper towel.
Step 3: Place the beans back into the pan and add 3 cups of water. Place the pan
on the stove over medium high heat. Let the water begin to boil before turning
the heat down, covering and letting the water simmer for about 2 hours. Add
more water throughout this time as needed.
Step 4: Drain the water from the beans and once again wipe the pan clean. Place
the beans back into the pan and stir in the sugar.
Step 5: Set the pan back on the stove over high heat and cook for 10 minutes
while stirring constantly. Once the mixture turns into a shiny paste, turn off the
heat and let cool.
 Kuri Kinton
Also known as candied chestnuts, Kuri Kinton is made with the tradition
Japanese sweet potato. Traditional western sweet potatoes can be used as a
replacement if necessary.

Servings: 4
Total Time: 1 hour 45 minutes
Ingredients:
1 pound Japanese sweet potatoes, peeled and sliced
7 ounce jar Kuri Kanroni
1 tablespoon mirin
¼ cup sugar
½ teaspoon table or kosher salt

Directions:
Step 1: Add the sliced sweet potatoes into a mixing bowl. Pour enough water
into the bowl so the potato slices are covered. Allow to soak for an hour before
draining the water from the potatoes.
Step 2: Add the sliced sweet potatoes into a saucepan. Pour enough water so the
potatoes are covered. Place the saucepan on the stove over high heat. Bring the
water to a boil before reducing the heat and simmering for 20 minutes until the
potatoes are soft.
Step 3: Drain the potatoes before placing them back into the saucepan. Mash the
potatoes with a masher or fork.
Step 4: Pour the syrup from the Kuri Kanroni jar, mirin, sugar and salt into the
sauce pan. Mix for several seconds.
Step 5: Set the sauce pan on the stove over low heat. Heat the mixture while
stirring continuously. Continue in this manner until the mixture develops a
glossy appearance.
Step 6: Stir the remaining contents form the Kuri Kanroni jar into the sauce pan.
Heat for an additional 3 minutes.
Step 7: Transfer the mixture from the sauce pan into a container. Allow to cool
before enjoying.
 Tazukuri
Tazukuri is a spice and sweet snack that is traditional consumed on New Year’s
Eve.

Servings: 4
Total Time: 20 minutes
Ingredients:
2 ounces dried sardines (gomame)
2 tablespoons soy sauce
2 tablespoons dashi
1 tablespoon mirin
1 tablespoon sugar
Sesame seeds

Directions:
Step 1: Place the gomame into a skillet and set on the stove. Fry the sardines
until they start to soften but before they turn brown. Remove the skillet from the
stove and place the cooked sardines into a bowl. Set to the side for the moment.
Step 2: Mix the soy sauce, mirin, sugar and dashi in the same skillet you used to
fry the sardines. Set the skillet on the stove over high heat. Let the mixture boil.
Step 3: Turn the heat down and allow the mixture to simmer until it starts to
thicken. Add the cooked sardines to the mixture and stir until they are coated.
Keep stirring until the mixture has a sticky texture.
Step 4: Transfer the sardines and the mixture onto a platter. Sprinkle a bit of
sesame seeds on top and serve.
 Koshi An
This simple, sweet snack is a rice cake filled with some anko.
Serving: 8 serving
Total Time: 40 minutes
Ingredients:
12 ounces johshinko, also known as non-glutinous rice flour
12 ounces anko
1 cup water

Directions:
Step 1: Pour the anko into a sieve to make it smooth. Once smooth, divide the
anko into 8 portions before rolling them into a ball.
Step 2: Mix the rice flour and water together in a small saucepan. Place the pan
on the stove and heat on low while stirring constantly. Continue cooking until a
firm and soft dough develops. Remove the pan from heat and let the dough cool.
Step 3: Wrap the cooled dough in a moist kitchen towel and knead until the
dough is smooth. Divide the dough into 8 pieces and slightly flatten each ball
with the palm of your hand.
Step 4: Set one of the anko balls from Step 1 into the middle of one of the dough
balls. Pull the edges of the dough ball up and over the anko ball. The anko ball
should be completely covered with the dough. Continue in this manner with the
remaining 7 balls.
Step 5: Place the balls in the refrigerator and let chill for 5 minutes.
 Boiled Red Beans
Boiled red beans are not a sweet dessert but they are a snack that can help curb
cravings until your next meal.

Serving: 10 serving
Total Time: 35 to 45 minutes
Ingredients:
4.5 liters cold water
250 grams red beans (azuki), rinsed

Directions:
Step 1: Fill a large pot one liter of water. Add the rinsed red beans and place the
pot on the stove over high heat. Let the water boil for 10 minutes.
Step 2: Stir in another liter of water and continue to boil for an additional 10
minutes.
Step 3: Drain the water from the beans and rinse with running water. Place the
beans back into the empty pot and add one liter of water. Place the pot back on
the stove over high heat and boil for 10 minutes until the beans are soft.
Step 4: Once the beans are soft, drain the water from them and store in a
container.
 Matcha Green tea
While this isn’t necessarily a dessert, green tea is often consumed with snacks
and desserts.

Serving: 1 serving
Total Time: 1 hour 25 minutes
Ingredients:
3 grams matcha powder (green tea powder)
110 milliliters hot water
9 grams white sugar
Ice (optional)

Directions:
Step 1: Mix the sugar and the matcha powder together in a mug. Add the hot
water and stir until well mixed. Add ice if you want the tea cold.
 Conclusion
Thank you again for downloading this book!
I hope this book was able to give you some ideas traditional Japanese desserts.
The next step may be one of the most difficult one; which recipe to try first!
Finally, if you enjoyed this book, then I’d like to ask you for a favor, would you
be kind enough to leave a review for this book on Amazon? It’d be greatly
appreciated!
Click here to leave a review for this book on Amazon!
Thank you and good luck!
 About the Author

Gordon Rock is the author for hundreds of cookbooks on delicious meals
that the 'average Joe' can attempt at home. Including, but definitely not limited
to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real
Barbecue".
Rock is also known for other well-known titles such as "Making Fresh
Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to
name a few.
Rock has been nominated for various awards and has recently been
offered a 'Question & Answers' column in Food and Wine Magazine that will
give him a greater medium to respond to all the queries readers may have after
attempting his recipes. He has also been honored by the Institution of Culinary
Excellence for his outstanding recipes.
Gordon Rock grew up in the outskirts of Los Angeles in California,
where he graduated from the Culinary Institute of America with honors. He still
resides there along with his wife and three kids. He operates a non - profit
organization for aspiring cooks who are unable to finance their culinary
education and spends practically all his spare time either in the kitchen or around
his desk writing.
 Free Bonus Cookbook

As promised, here you can get a great collection of Chocolate and Cocoa
Recipes that I have collected so far. The cookbooks I like and always proud to
share with all my readers and followers.
However, even though I love sharing recipes, I would like to make this an
exclusive collection to my readers and thus, this will require you to take a few
more simple steps in order to get this bonus.
Please click the link below and you will then be directed to my page that will
require you to enter your email address. A few minutes after entering the email
address, you should receive an email containing the link to download the bonus
cookbooks. Then, what you need to do is just finding a long free time to enjoy
the bonus cookbooks.
 CLICK HERE TO GET THE BONUS

*** If you are not able to click the above link, simply copy and paste the
following URL into your browse: http://gordon-rock.gr8.com
 Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to
read this book!
I know you could have picked from many other books but you chose this one. So
a big thanks for downloading this book and reading all the way to the end.
If you enjoyed this book or received value from it, I'd like to ask you for a favor.
Please take a few minutes to post an honest and heartfelt review on
Amazon.com. Your support does make a difference and helps to benefit other
people.

Thanks for your Reviews!

Gordon Rock