Rice Popsicle with Miso 五平餅 [Recipes Sweets スウィーツレシピ]
日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。
February is the coldest month in Kanto area of Japan.
As I mentioned in my blog already a few times, it is the season that I enjoy the least in a year.
Because it’s cold, so cold !
Japanese housings are not built with the effective insulation nor well equipped with the heating devices, especially old houses like mine.
I’m waiting for the spring to come all through the winter…
Having said those negative things, there’s a wonderful thing about the cold winter.
I love it so much, so I go out often after all.
Can you guess what it is ?
It is the clear blue sky!!
We are blessed with this awesome nature only in winter.
Whenever I see this beautiful cloudless clear sky, I cannot help thinking how fortunate I am to be here in this moment.
So, the winter is something precious for me after all.
Today’s recipe is Goheimochi, the Japanese local traditional sweets eaten during the cold season.
_01.JPG)
It is made from rice, miso and nuts.
The combination of the rice and the beans is considered perfect nutritionally. On top of that, Miso is the fermented soybeans therefore it is also good for digestion, absorption, and for protecting the environment of intestine.
In addition to this fact, Goheimochi requires lots of seeds and nuts, which add more nutritional value such as protein and calcium.
What is good about the traditional Japanese sweets is that many of them are vegan and oil-free.
It is much healthier than the traditional western sweets which are often laden with eggs, butter and cream.
The only things you need to be careful is that the ones that you might purchase from the shops often add too much refined sugar and sometimes use the artificial colorings to make the sweets look pretty.
So the best thing is to make the sweets by yourself, adjusting to your preference.
