Goheimochi
Cocina regional japonesa
Nº Q10855366 ★★★
Rara · Saberes
Goheimochi
Cocina regional japonesa
Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. The mochi is then skewered and grilled.
Último precio
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Precio mínimo
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Mediana 7 d
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Ventas 30 d
0
Rango 30 d
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En circulación
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Historial de ventas
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- Media 30 d
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- Mínimo 30 d
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- Máximo 30 d
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- Ventas 7 d
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- Ventas 30 d
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Aún no hay ventas.
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En Wikipedia
Texto en inglés Aún no hay artículo en tu idioma: extracto en inglés.
Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer. The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.
Texto: Wikipedia en inglés, CC BY-SA 4.0. · Imagen: No machine-readable author provided. 小太刀~commonswiki assu... (CC BY-SA 3.0) ·
