PATISSERIES YOKAN TORAYA
Toraya est l’une des pâtisseries les plus importantes et les plus historiques du Japon. Les registres montrent que Toraya a servi la famille impériale au début du 16ème siècle. Lorsque la cour impériale a été transférée de Kyoto à Tokyo, Toraya a suivi la cour et a déplacé son siège à Tokyo (1989).
Wagashi
Wagashi signifie pâtisserie japonaise traditionnelle. Les quatre saisons très marquées du Japon, le mode de vie des Japonais, la littérature, la peinture, la musique et les différents aspects de la culture japonaise peuvent se retrouver dans les wagashi. Les ingrédients utilisés sont l’azuki, le sucre, la farine de riz et de blé, l’agar-agar etc. Les pâtisseries japonaises sont peu caloriques et riches en fibres. Elles se distinguent également par leur parfum naturel et discret. Les Wagashi, outre leurs vertus diététiques, diminuent les carences en sucre, réduisent le stress et détendent l’esprit.
Wagashi signifie pâtisserie japonaise traditionnelle. Les quatre saisons très marquées du Japon, le mode de vie des Japonais, la littérature, la peinture, la musique et les différents aspects de la culture japonaise peuvent se retrouver dans les wagashi. Les ingrédients utilisés sont l’azuki, le sucre, la farine de riz et de blé, l’agar-agar etc. Les pâtisseries japonaises sont peu caloriques et riches en fibres. Elles se distinguent également par leur parfum naturel et discret. Les Wagashi, outre leurs vertus diététiques, diminuent les carences en sucre, réduisent le stress et détendent l’esprit.
Yōkan
Le Yōkan est une pâtisserie japonaise sucrée constituée d'une pâte de haricot rouge du Japon gélifiée avec de l'agar-agar. Le yokan ressemble à de la pâte de fruit mais est beaucoup plus fin. Le yokan se déguste souvent autour d'une tasse de thé.
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Toraya is one of the oldest makers of traditional confectionery in Japan. According to an archive, Toraya was already supplying confectionery to the Imperial Family in the 16th century as it still does today. From the earliest times to the present day, the ownership of Toraya has passed directly from generation to generation. The extensive world of wagashi, traditional Japanese confections does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation.
Wagashi
Wagashi (和菓子 wa-gashi) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits. Wagashi is typically made from plant ingredients. In Japan the word for sweets, okashi (お菓子), originally referred to fruits and nuts. China learned from India how to produce sugar and began trading it to Japan. The trade increased and sugar became a common seasoning by the end of the Muromachi period. Influenced by the introduction of tea and China's confectionery and dim sum, the creation of wagashi took off during the Edo period in Japan.
Yōkan
Yokan is a thick jellied sweet made of azuki bean paste, kanten and sugar. One of the most popular among Japanese sweets, evolved during the Edo period (1603 - 1867) as sugar became more available. It can be kept longer and is a recommended gift item.
Le Yōkan est une pâtisserie japonaise sucrée constituée d'une pâte de haricot rouge du Japon gélifiée avec de l'agar-agar. Le yokan ressemble à de la pâte de fruit mais est beaucoup plus fin. Le yokan se déguste souvent autour d'une tasse de thé.
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Toraya is one of the oldest makers of traditional confectionery in Japan. According to an archive, Toraya was already supplying confectionery to the Imperial Family in the 16th century as it still does today. From the earliest times to the present day, the ownership of Toraya has passed directly from generation to generation. The extensive world of wagashi, traditional Japanese confections does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation.
Wagashi
Wagashi (和菓子 wa-gashi) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits. Wagashi is typically made from plant ingredients. In Japan the word for sweets, okashi (お菓子), originally referred to fruits and nuts. China learned from India how to produce sugar and began trading it to Japan. The trade increased and sugar became a common seasoning by the end of the Muromachi period. Influenced by the introduction of tea and China's confectionery and dim sum, the creation of wagashi took off during the Edo period in Japan.
Yōkan
Yokan is a thick jellied sweet made of azuki bean paste, kanten and sugar. One of the most popular among Japanese sweets, evolved during the Edo period (1603 - 1867) as sugar became more available. It can be kept longer and is a recommended gift item.