A two-day exhibit dedicated to yokan, a Japanese confectionery made out of azuki beans, sugar and agar, a gelatin like product extracted from seaweed, popped up in New York on Friday (November 8).

Red bean paste is a staple in Japanese desserts, offering a subtly sweet and earthy flavor that pairs well with various ...

It’s really the broth that makes or breaks the flavor of a bowl of ramen. Sure, the thickness and firmness of the noodles play a part in the overall eating experience, but their flavor contribution is ...

Searching for a summer dessert? Korea‘s traditional go-to is patbingsu, a shaved ice treat perfect for cooling you down. The finely shaved ice serves as the foundation, and it traditionally comes ...

When it comes to dessert in Boston, it turns out you can teach an old dog new tricks. A cliched cream pie is hard to come by these days, but Asian-style sweets are plentiful. A host of new shops have ...

Last year, Kraft and Japanese sweets and dairy maker Morinaga Milk Industry added to Japan's assortment of flavored dessert cheese slices (berry and chocolate are common flavors) with a new "Mochi ...

A rice cake that is served hot or cold, mochi is delightfully chewy and often filled with nuts, seeds or sweet bean mixtures. This version is filled with double the nutty-roasted peanuts and crunchy ...

A two-day exhibit dedicated to yokan, a Japanese confectionery made out of azuki beans, sugar and agar, a gelatin like product extracted from seaweed, popped up in New York on Friday (November 8).