Japanese Sweets-summerifor Win, 21 iconsj

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[Explanations]
Mitsumame----Agar-agar and red peas with fruits and syrup.
Anmitsu------Azuki bean's paste is put on Mitsumame.
Mamekan-----Red peas and agar-agar with black syrup.
Koori-ichigo--Shaved ice with strawberry flavor syrup.
Koori-uji-----Shaved ice with Matcha (powdered green tea) flavor syrup.
Koori-kintoki--Shaved ice with Azuki beans and syrup.
Warabimochi--Bracken-starch dumpling with Kinako (soybean flour).
Tokoroten----Gelidium jelly made from Tengusa (agar). 
"Sujouyu" means "vinegar and soysauce". "Kuromitsu" is black syrup. 
The former is a general way of eating in the great portion of Japan. 
The latter is common in Osaka (my native place).
Kuzukiri-----Kudzu root jelly with syrup.
Mizuyoukan----The dessert which solidified Azuki bean's paste by agar.
Hiyashizenzai--Shiratama (Rice-flour dumpling) in cold Azuki bean's soup.
Mizumanjuu---The ball of Azuki bean's paste covered with kudzu and agar starch.
Hiyashiame---The cold drink of ginger and honey.


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