Ground roasted soybeans, kinako adds a nutty flavor to Japanese sweets like mochi and dango.
Yomogi's unique herbaceous taste enhances rice cakes, dumplings, and mochi, offering a distinct flavor.
A staple in Japanese desserts, anko fills pastries, mochi, and dorayaki with sweet, earthy goodness.
Finely ground green tea, matcha flavors everything from traditional tea ceremonies to modern desserts like matcha lattes and ice cream.
Essential for creating the chewy texture of mochi, mochiko is versatile in both sweet and savory dishes.
Derived from seaweed, kanten sets gelatinous desserts like anmitsu and yokan, offering a vegan alternative.
Both black and white sesame seeds are used for texture and flavor, often sprinkled on bread, buns, and rice crackers.