Japanese Confection

This brand of shiratamako, produced by Maehara, is one of the most traditional and popular rice flour brands in Japan. Made from 100% Japan-grown g...

While you can certainly make your own anko, it is so much easier to purchase this pre-made red bean paste made of premium Hokkaido adzuki red beans...

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...

Mochi is a type of gelatinous treat made from a type of rice called glutinous or sticky rice. Made from 100% wet-field sticky rice grown in Japan, ...

Rice syrup is a plant-based, nutritious sweetener that has been used in Japan for centuries. It is made by combining glutinous rice and barley malt...

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...

Kuzukiri, made with kuzu-ko (arrowroot flour), is truly a unique, noodle-shaped, cold dessert traditionally enjoyed in Japan. It has a silky smooth...