Presentations by 2001 -> 2002 ICC Classes

ICC class period 4 Thursday

Topic: Japanese sweets

What are oldest Japanese sweets?


The latter half of the Joumon era, people balled up grain that was boiled and carried them. These food may be the beginning of the history of Japanese sweets. Japanese sweets were affected by foreign food, especially China. In Asuka era and Heian era, Chinese sweets came to Japan. Many of them were made from flower or powder of rice and were balled up and were fried. In Kamakura and Muromachi era, priests studying China introduced Tenshin. Tenshin is snack between a meal. These are beginning of Youkan(??), Manjyu(??). In 1543, Portuguese drifted in Tanegashima. So Japan started to trade with Portugal. Portuguese sweets came to with weapon such a rifle and gunpowder. Portuguese sweets are Kasutera, Konpeitou(???), Boro and so on. They were made from eggs or sugar. Portuguese sweets were definitely different from Japanese sweets. In 18th century, the skill of Japanese sweets improved. Sweets that were imported from foreign changed taste that Japanese like. The teashop started to sell Manjyu, Dango, Mochi in Edo era. And in that time, Japanese favorite sweets such as Daifuku, Dorayaki were born. So that Japanese sweets were affected the food introduced foreign. So Japanese sweets were raised by the nature and culture of Japan, and were achieved as the peculiar things to Japan.

Japanese sweets are source of beauty!

Japanese sweets are natural and healthy because they have little fat that might change cholesterol. All ingredients of Japanese sweets are natural. Artificial flavorings is not added even natural flavorings with strong aromas are avoided. Adzuki that is a necessity ingredients of Japanese sweets have vitamin E, magnesium, iron, mineral, fiber and so on. Those ingredients have the operation of prevention of aging, cancer and higher the blood pressure. That is to say, adzuki is very nourishing. We ought to eat more Japanese sweets.

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Last updated 6-Dec-2001