Kitsûe is a kind of Japanese confectionery made of glutinous rice flour and sugar. Kitsûe is usually sold in Japanese supermarkets and convenience stores. Kitsûe comes in many different forms: flat sheets, sticks, or balls. It can also be eaten raw or cooked, and is often used as an ingredient in other dishes.
Kitsûe can be eaten raw or cooked, and is often used as an ingredient in other dishes.
The main ingredient in kitsûe is glutinous rice flour (also known as sweet rice flour), which is mixed with sugar to create a dough that can be rolled out and cut into strips or shaped into balls or sticks.
In Japan, kitsûe is traditionally served with tea at the end of a meal. Some people also like to eat it for breakfast or as a snack.
Kitsûe can be used in several traditional dishes including kitsûe manjû (kitsûe-wrapped steamed buns), kitsûe mochi (kitsûe rice cakes), and kitsûe kintoki (kitsûe sponge cake).
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What is the meaning of Kitsûe?
The words “kitsûe” and “kitsune” (fox) are homophones.
The word “kitsûe” is a Japanese loanword from the Chinese character 北豆 (pinyin: běi dòu, kanji: 北豆). The first character means “north” and the second character means “beans.” This character was used to describe the shape of beans that resemble foxes.
The word “kitsune” (fox) is also derived from the Chinese character 北狐 (pinyin: běi hú, kanji: 北狐). The first character means “north” and the second character means “fox.” This character was used to describe how a fox looks like when it walks with its head down, as if it were looking for something to eat.
Types of Kitsûe
There are two main types of kitsûe: satsumaimo (Japanese sweet potato) kitsûe and komochi (“dumpling”). Satsumaimō kitsûe is made from sweet potato starch, sugar, and water. Komochi kitsûe consists of pieces of mochi wrapped in bamboo leaves (called kōbako) or plastic bags (called makibako).
Where does the word ‘Kitsûe’ come from?
The word ‘kitsûe’ comes from the verb kiru, which means ‘to cut’. The first part of the word is pronounced ki-tsû-e, but the second part is often pronounced as if it were spelled ki-tsu-yu (as in yukata).
The traditional way of making kitsûe is to knead glutinous rice flour and sugar together until you get a dough that can be rolled out and cut into strips or shaped into balls or sticks. You then cook this in boiling water for about three minutes before eating it with tea at the end of your meal.
History of Kitsûe
Kitsûe has been popular since the Edo period (1603-1868). It was originally eaten by samurai warriors as part of their daily diet because it was easy to carry and kept well for long periods of time.
Today, kitsûe is still eaten as part of the traditional Japanese breakfast by older people in Japan. It’s also used in various kinds of Japanese sweets such as mochi ice cream or as a filling for pancakes (called okonomiyaki).