I feel like lately my blog has become all about Japanese sweets. But let’s face it, it’s one of the most fascinating aspects of Japanese cuisine! The amount of attention and detail that goes into creating subtle contrasts in flavour, ingredients, and aesthetics makes Japanese confectionery not only a delicious food, but almost like a form of edible art.
Interestingly, the ingredients are largely the same for the most part, and are kept very minimal. Central indgredients are wheat or rice flour, white or brown sugar, and red or white bean paste, with variations here and there on the way that they are prepared, combined, and cooked.
Today’s sweet is called roppoyaki. The roppo part comes from the word roppon, which means six. And, the yaki means to grill or bake. The roppoyaki has basically the same ingredients as a steamed bun, but instead of being cooked in the steamer, it’s lightly grilled in a pan on all six sides, giving it a richer and denser texture. This roppoyaki was filled with my favorite sweet red bean paste!