Photography by Jason Lang
For this dessert, from cookbook author Hiroko Shimbo, adzuki bean paste is wrapped in an extremely tender, sticky rice dough called gyūhi. The toasted green soybean flour that is dusted over the sweet is reminiscent of the revered bird, shaded in greens. Get the recipe for Hiroko Shimbo’s Ukuisu Mochi »
Sombi (Coconut Rice Pudding)
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.