和菓子の種類
Welcome to Kevin's English Room Podcast. Hello guys, so
so this is from エンちゃん. Okay, 桃山について
oh yeah yeah yeah my favorite 和菓子
yes
okay
It's a circle, and inside is a white-ish filling, and it's very soft.
The second one.
The second one is...
Kan-non-de-ra-man-ju.
Kan-non-ji, I think.
Kan-non-ji-man-ju.
It's a Kan-man.
Kan-man.
It's made in Kagawa prefecture, Kan...
It's made in Kagawa prefecture, Kan-non-ji.
It's made in Kan-non-ji, and it's a rare snack that hasn't been around in the market for a long time.
The filling inside has a strong egg yolk, and it's delicious.
People in Kagawa prefecture often say Kan-man, Kan-man.
It looks like...
It's square.
It's similar to a momoyama.
But can't judge a book by its cover.
It might be similar, but it looks really different, though.
It's like castella-ish.
True.
Outside is like kind of cake-ish.
エリムとその特徴
Yeah, it's like heavily baked.
Where momoyama's not, like, fluffy.
Yeah, it's just...
It's just skin.
Yeah, it's just skin, that's right.
The filling inside has a strong egg yolk, and it's delicious.
Okay.
The third one.
It's Erimu from Shatoreize.
That's Nashi, Megumi, Yume.
Nashi, Megumi, Yume.
Yeah.
I guess it's Erimu.
It's wrapped in silver paper.
It's been around for a long time.
And it's about 50 yen each.
Wow.
Wow.
Looks tasty.
Yes, sure.
I don't know how similar it is, though.
This also looks like it's cake-based.
Yeah, yeah.
Outside is like...
Just like you said, it looks like castella.
Yeah.
It looks like cake.
It's not like Omanju.
So Momoyama is like...
Not Omanju, but it's like...
It's definitely wagashi, right?
Right, definitely, that's right.
This is like something not like wagashi.
It looks like yogashi to me.
You're right.
It looks more like a cake, right?
So this is Momoyama, so...
Right, it's definitely, you know, wagashi-looking.
Very tasty.
Taste-wise, I don't know.
お土産の選び方
It could be.
But during the live stream,
you guys told me
something that's very similar.
What was it called? Which one was it?
Was it like Torimon?
Similar.
Hiyoko?
Hiyoko, yeah, I know.
Right, right, the Tokyo...
Right, true.
They got just skin and anko inside.
That's right.
Is that a white anko? Is that what you call it?
Yeah.
Right, right, right.
I agree, I agree.
It's kind of similar.
Momoyama.
Thank you.
I'll give it a try.
Erimu and...
Poem, right?
Poem, kanban, erimu.
Okay.
What's your favorite
local omiyage?
For example, I love mamadoru.
Mamadoru's great.
Okay.
From any, like, Torimon,
mamadoru.
It's gotta be
like hand-outable.
You can't say
like
mentaiko.
It's gotta be like one of those
jo-on,
kopaku.
北海道のほがじゃせんべい
Like you can bring it to your office?
That's right.
You can spread it to everybody.
Yeah.
So, one thing
that came up into my mind,
maybe not something you
would expect it
because it's a bit different, but
hogaja senbei from Hokkaido.
Hogaja senbei.
It's not sweet.
It's senbei.
It's salt senbei.
Hotate.
Potato.
Hogaja.
And it's kind of
pretty famous.
Maybe you've seen it.
The hot package.
I am aware.
I love that.
So this is like a cracker.
Yeah, if you say this.
It's based,
so it's potato-based
with the hotate flavor.
Yes, but you don't
feel so.
You don't feel potato-ness that much.
It's just some kind of
senbei. Like an ebi sen?
Yes, that's really close.
Yes.
And they've got
hotate version of it.
They've got different
tastes too.
Varieties.
You've got wasabi version.
You've got
ebi version.
But your favorite is the hotate.
I mean, that's the basic.
That's the basic, most classic one.
I see.
I love that. Oh, give it a try.
Yeah, it's pretty much
famous and maybe you can find it
somewhere in Tokyo.
Maybe in Tokyo, like the Hokkaido kind of
spot.
It's hard.
Ah, I see.
I can imagine you loving it.
Yeah.
That's something that I would love.
You can't go for the ebi?
Is the ebi inside?
I don't go.
I mean, that's the reason why I go
hotate. Because it's hotate.
So there's no ebi inside.
And I prefer
having no ebi ones.
I see. Yeah, right, right, right.
Yeah.
Yeah, that's my
personal favorite.
Yes, yes, yes.
Nice.
白あんと和菓子
Yeah, for me I would say it's the mamadoru.
Or the torimon.
Kind of
similar.
You love those things, then.
I do love those things, don't I?
And it's kind of similar
to momoyama.
It's all kind of in the same
category. I know.
Is there any other wagashi
that uses shiroan?
What's the most popular
shiroan?
It's not
specified name, but
manju, they've got like
usual
red, black, anko version.
And also you have
white anko version.
Shiroan.
Manju.
But I guess
the majority
is like the red, black.
Right, if you're
talking about manju, the
classic would be that.
That looks delicious.
So you love it?
Maybe I love shiroan.
I'm not that into anko.
But I love the shiroan.
Remember we did like this
comparing
kikakus that we both
try like... The American sweets and the Japanese sweets.
Yeah, and you said like anko is like
no, no, no, that's too sweet for you.
Right.
But you kind of
like shiroan. Is it different for you?
Like two different... Very different.
Very different. Very, very different.
白あんの魅力
Shiroan, the texture...
The thing about the red bean paste
is that there's...
First of all, there's
the texture is
sometimes it's skin. There's skin inside.
Yeah. Right?
Especially tsubuan.
That I kind of like...
It's okay, but I'd rather not have it.
And then also like the red bean thing,
it stays in your mouth
longer.
The sweetness, it's very sticky.
That makes it too sweet.
Okay, okay.
Whereas shiroan,
the texture is very smooth.
You know?
It's finely filtered.
True.
You're never going to have any of those skin.
It's great.
And then the sweetness,
it's like water.
You know?
It's so pure.
It's soft.
And I love that.
Okay, so
I think
those...
I don't know what should I call them,
but the thing inside those momoyamas
or torimons and everything,
I think it's a bit different from
the actual shiroan.
Because shiroan is made from
white beans.
Sometimes it has skins and everything inside.
It's like
the white version of
the usual anko. It tastes a little different.
So what's inside of those
torimons or
hiyoko and everything,
those are like...
I think it's a different thing.
Okay, so it's not like pure white anko.
It's like...
It's processed.
I don't know what's inside.
Eggs, maybe.
Eggs and sugar.
And it's also like
very powdery, kind of.
Right.
It is powdery.
I don't know what's that.
What's the name of that?
I see.
What's the name of...
The substance that's making
the shiroan
in it so...
Yeah, like...
So the
basic shiroans are like this.
Those.
Oh, it's so like...
It's so buttery-looking.
It's so like shibou-looking.
True.
So it's...
So it's like
koshian and it's
white version.
But...
What we're eating, what I'm
liking, it's more like...
It's like...
More powdery.
Right, it's...
I don't know what it is.
So this, right?
Is the one that I love.
Right.
It's not purely white anko.
I think so. It's something else.
Yeah.
The inside of the chicken is
white sugar and
egg yolk
mixed together
It's kimi-an.
Wait, so it's not...
It's kimi-an.
What?
Wait, what's inside Momoyama-dan?
Yeah.
So first, you have
shirayuki-an
which is like
purified version of
shiroan. More like
filtered version of shiroan.
And then you put shirozato
and rango and then make it
kimi-an.
Okay.
So it's based
on those shiroans.
Okay.
But it's adding a lot of the eggs
and the white sugar.
I've never heard kimi-an
but I think that's...
Yeah, same with Momoyama.
This is kimi-an.
Yeah, I mean, it looks similar
あんこの嫌いと白あんの魅力
but not as dry-looking though.
I don't know.
It's closer to Torimon's inside.
Torimon's more creamier.
Yeah.
More wetty.
Interesting.
It's kimi-an.
I'd have to discover more
about this world.
Very interesting.
Thanks for listening, guys.
Bye-bye.
