Summer is almost here and so our search for chill food begins. This month we asked two exchange students from Iceland, Hjördís Birna Hjartardóttir and Fanney Frímannsdóttir to taste and give their opinions of some traditional Japanese summer desserts.
The girls came to Fukuoka in April and will attend classes at Kyushu University until the end of July. They say they’ve been having a great time seeing as much of Kyushu as they can, and also have plans to travel around Asia before returning to Reykjavík to finish their degrees in law. Currently their favorite local foods include Hakata ramen and takoyaki. They also confessed to being fans of Japanese nomihodai and tabehodai deals!
What will they think about these refined traditional Japanese sweets?
Fanney tries Kuzumanju
“I’m really developing a taste for anko (sweet red beans). I’m still not used to the soft skin it’s wrapped in. This is so different from our European desserts – but they seem healthier and probably good with a cup of tea”
What is Kuzumanju?
Anko wrapped in a transparent skin made from kuzuko (arrowroot flower) makes for a cool summer sweet. Smooth and refreshing, this dessert is a favorite in Japan.
Ingredients: Kuzu starch cake, sweet red beans
Hjördís tries Anmitsu
“This would be perfect on a hot day. I like the honey- flavored sauce. Not too heavy. With all the fruit, it just looks healthy. The little white rice dumplings are chewy. I can see how this would be popular here.”
What is Anmitsu?
Vegetable gelatin topped with anko (sweet red beans) and shiratama (rice flour dumpling), then drizzled with Japanese honey. Alternatively, replace anko with red peas for an equally tasty mitsumame.
Ingredients: Vegetable gelatin, sweet red beans, rice flour dumpling, fruit, Japanese honey, etc.
日本特有の蒸し暑ーい季節が今年もまたやってくる。今回は、蒸し暑さとは無縁のアイスランドからやって来たヒュアティスとファニーが、暑気払いの役割も果たす視覚的にも美味しい夏の和菓子を初試食。
今年の４月から４カ月間の交換留学生として九州大学で学んでいる彼女たちのお気に入りの食べ物は、博多ラーメンとたこ焼き。そして、飲食店での飲み放題や食べ放題のシステムを大絶賛の彼女たちは、短期間の福岡ライフを存分に楽しんでいる様子。留学プログラムが終了したら、アイスランドへ帰国する前にアジア周遊旅行を計画中なんだとか。氷点下の寒い国から来たお茶目な彼女たち、さて、夏の和菓子の感想やいかに？
ファニーが“くずまんじゅう”にトライ！
“餡（あん）の味は好きなんだけど、外側の柔らかいお餅の部分は味があまりしないし、まだ慣れないわ。ヨーロッパのお菓子とは全然違うけど、ヘルシーだしお茶に合いそうね。”
くずまんじゅうとは？
説明: 葛の根から作る葛粉を使った透明の生地で餡を包んだ夏の生菓子。涼しげな見た目と、つるりとした喉越しが人気。
材料: 葛餅、餡
ヒュアティスが“あんみつ”にトライ！
“暑い日に冷やして食べると最高ね！蜜の味が上品で美味しいし、フルーツも入っていてヘルシーだわ。歯ごたえの良い白玉もいいわ。夏に人気のデザートだというのも納得ね。”
あんみつとは？
説明: 寒天に果物や、餡、白玉を乗せ、蜜をかけた冷たいデザート。餡の代わりに茹でた赤エンドウ豆が入っているものを『みつまめ』という。
材料: 寒天、餡、白玉団子、果物、糖蜜、など。
Summer is almost here and so our search for chill food begins. This month we asked two exchange students from Iceland, Hjördís Birna Hjartardóttir and Fanney Frímannsdóttir to taste and give their opinions of some traditional Japanese summer desserts.
The girls came to Fukuoka in April and will attend classes at Kyushu University until the end of July. They say they’ve been having a great time seeing as much of Kyushu as they can, and also have plans to travel around Asia before returning to Reykjavík to finish their degrees in law. Currently their favorite local foods include Hakata ramen and takoyaki. They also confessed to being fans of Japanese nomihodai and tabehodai deals!
What will they think about these refined traditional Japanese sweets?
Fanney tries Kuzumanju
“I’m really developing a taste for anko (sweet red beans). I’m still not used to the soft skin it’s wrapped in. This is so different from our European desserts – but they seem healthier and probably good with a cup of tea”
What is Kuzumanju?
Anko wrapped in a transparent skin made from kuzuko (arrowroot flower) makes for a cool summer sweet. Smooth and refreshing, this dessert is a favorite in Japan.
Ingredients: Kuzu starch cake, sweet red beans
Hjördís tries Anmitsu
“This would be perfect on a hot day. I like the honey- flavored sauce. Not too heavy. With all the fruit, it just looks healthy. The little white rice dumplings are chewy. I can see how this would be popular here.”
What is Anmitsu?
Vegetable gelatin topped with anko (sweet red beans) and shiratama (rice flour dumpling), then drizzled with Japanese honey. Alternatively, replace anko with red peas for an equally tasty mitsumame.
Ingredients: Vegetable gelatin, sweet red beans, rice flour dumpling, fruit, Japanese honey, etc.
Summer is almost here and so our search for chill food begins. This month we asked two exchange students from Iceland, Hjördís Birna Hjartardóttir and Fanney Frímannsdóttir to taste and give their opinions of some traditional Japanese summer desserts.
The girls came to Fukuoka in April and will attend classes at Kyushu University until the end of July. They say they’ve been having a great time seeing as much of Kyushu as they can, and also have plans to travel around Asia before returning to Reykjavík to finish their degrees in law. Currently their favorite local foods include Hakata ramen and takoyaki. They also confessed to being fans of Japanese nomihodai and tabehodai deals!
What will they think about these refined traditional Japanese sweets?
Fanney tries Kuzumanju
“I’m really developing a taste for anko (sweet red beans). I’m still not used to the soft skin it’s wrapped in. This is so different from our European desserts – but they seem healthier and probably good with a cup of tea”
What is Kuzumanju?
Anko wrapped in a transparent skin made from kuzuko (arrowroot flower) makes for a cool summer sweet. Smooth and refreshing, this dessert is a favorite in Japan.
Ingredients: Kuzu starch cake, sweet red beans
Hjördís tries Anmitsu
“This would be perfect on a hot day. I like the honey- flavored sauce. Not too heavy. With all the fruit, it just looks healthy. The little white rice dumplings are chewy. I can see how this would be popular here.”
What is Anmitsu?
Vegetable gelatin topped with anko (sweet red beans) and shiratama (rice flour dumpling), then drizzled with Japanese honey. Alternatively, replace anko with red peas for an equally tasty mitsumame.
Ingredients: Vegetable gelatin, sweet red beans, rice flour dumpling, fruit, Japanese honey, etc.
