Zigs for Zuzzer: confections

Is there anything better than Japanese sweets? I know many will probably rush to the defense of the French, but, for me personally, French pastries etc. have too much sugar and fat. In the world of Japanese sweets, the baked goods are always fluffy, refreshing, and satisfying. After eating them, I never feel weighed down or sick. Usually, I just want to eat more. Much more. Similarly, other Japanese confections, like dango, despite being loaded with sugar, taste healthful and wholesome. I think it has a lot to do with the types of flour, the use of red beans, and the ubiquity of steaming things (even before they're baked). That being said, there are, of course, many, many delicious places for Japanese sweets in Hikone and the neighboring area. I've only been to four so far, but I really want to try Vidal, a Japonaise bakery, and the place that sells the Kansai region's famous mochi taiyaki. I haven't been particularly adventurous yet-- mostly dango, taiyaki, and melon pan. This isn't out of culinary cowardice so much as the constant smell of taiyaki wafting into my room. I don't know where it's coming from, but damn it smells delicious.

My first journey to the land of Japanese confections happened on my first trip to Viva City. Viva City is a shopping mall-- it's notable for, among other things, many boutiques, ridiculous clothing, and a Subway that serves raw shrimp subs. it is also notable for the five bakeries and wagashi shops that pound you with smells when you first walk into the building. Well-dressed women (and some men) work tirelessly to craft hundreds of hand-made pastries. These include taiyaki, dozens of baked goods (pan-- fluffy and light japanese bread-- stuffed with melon, strawberry, chocolate, custard, and, for those in need of a heartier meal, bacon and eggs or curry), rows of dango, and, of course, the beautiful little wagashi that are almost too good to eat. I'm a little bit obsessed with taiyaki, so that caught my attention. Taiyaki are carp-shaped waffles filled with red bean paste (or other things, like chocolate, depending on where you go). I could eat them until I burst.

After I bought my first half-dozen taiyaki (and consumed them within two days, assisted by my roommate), I became quickly addicted to the dangerously accessible world of Japanese confections. Dango are another obsession. Dango are mochi (rice flour) balls that are seasoned/coated with a variety of flavors. My personal favorites are the sweet-salty ones. Today, I had a goma dango-- dango coated in a syrup made from honey, ground sesame seed, and soy sauce. Luckily, two dorm mates demanded a taste, so they saved me from myself. Dango are also eternally adorable-- they're plump little balls, often prettily colored and pleasingly arranged.

I aim to try to attend some sort of cooking class/land myself with a culinarily inclined weekend host family. I'd really love to learn how to make dango-- mine always come out kind of... mazui.

So... Japanese confections. Do not approach unless you plan to bring it back to a group of ravenous college students. Otherwise, you will eat yourself silly.

If you want to try taiyaki, here is an Americanized version:
- make your favorite waffle batter ( I tend to use whole wheat, because it's healthier-- white flour will be prettier)
- boil some azuki beans (small and sweetish red beans you can find in most grocery stores) and mash them with honey/sugar and a little salt
- heat up a waffle iron-- if you have a fun-shaped one, all the better
- pour enough batter into the waffle iron for half a waffle-- coat it evenly and let it harden a little bit-- take a heaping spoonful of the red bean paste and plop it in the center
- cover the paste with the other 1/2 of the waffle batter and bring down the top portion of the waffle press... it's not perfect, but it's my American taiyaki replacement

Some pictures for your perusal: