Japanese Confection

Used in both sweet and savory dishes, anko is a versatile ingredient made from red beans, water, and sugar. Now you can save yourself the trouble o...

Made from white beans and sugar, shiroan (sweet white bean paste) is dairy-free and fiber-rich, and has an elegant sweetness. Because of these qual...

Once you taste a bit of Kinako on top of mochi or ice cream or baked in a cookie or piece of candy, you'll want to stock up on this special soybean...

This high-quality potato starch is a common ingredient in many Japanese dishes. A very versatile condiment, Katakuri is used in everything from fri...

Mizuame is a traditional Japanese sweetener made of starch. Literally meaning “water candy”, mizuame appears as clear as water and tastes as sweet ...

Yoshino Hon Kuzu is a starch made entirely from the root of kudzu plants (arrowroot) grown in Yoshino, Nara Prefecture, a place known to produce hi...

Somewhat similar to agar, which is a thickening agent commonly used for many types of foods, sauces, and desserts, Kanten is made of edible seaweed...

Made with sesame and kudzu, gomadofu (sesame tofu) is one of the most important shojin ryori (plant-based traditional Buddhist vegan cuisine) dishe...

Made with sesame and kudzu, gomadofu (sesame tofu) is one of the most important shojin ryori (plant-based traditional Buddhist vegan cuisine) dishe...