An-pan is a Japanese original bread prepared with the dough stuffed with red bean paste. It was inspired by the sake-manju and invented at a bakery in Tokyo at the beginning of the Meiji era.

Japanese style dessert made with soy milk. Soy milk has been getting attention as it has the highest bioavailability of all soy bean products and is rich in potassium, magnesium, and isoflavone, which help prevent osteoporosis and menopausal symptoms.

Dango is a small ball prepared by kneading rice flour with water. There are a variety of dangos. Mitarashi dango is said to be named after Mitarashi Matsuri held in Shimogamo Shrine in Kyoto. It refers to dangos dipped with sauce and grilled.

Oshiruko is a soup of cooked red beans with sugar, served with shiratama-dango or chestnut compote. This is a quicker recipe that uses kabocha squash instead of red beans.

Ohagi is a traditional sweet prepared with rice. It is said to be named after the blooming flowers of Japanese bush clover. It is a custom to offer ohagis to a family Buddhist altar before eating during the Higan or equinoctial weeks in spring and autumn.

One of the typical Japanese style desserts with the combination of a Western dessert and a Japanese ingredient. Kinako is a roasted soy bean powder and contains quality protein.