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Mostly, people have been taught to believe that “comfort” foods are not good for the body and need to be avoided. At times, if your comfort food is a high sugar food or some other junk food, this is very true. Otherwise, comfort foods may be super healthy and good for you. There are several foods that actually can improve your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Some grains are actually wonderful for repelling bad moods. Quinoa, millet, teff and barley are all truly great for helping raise your happiness levels. These grains can help you feel full for longer too, which can help your mood too. Feeling famished can be terrible! These grains can help your mood elevate since it’s easy for your body to digest them. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn takes your mood to a happier place.

So you see, you don’t need to eat all that junk food when you want to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan recipe. To make make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan you need 7 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. Take 150 grams All purpose flour
2. Get 80 grams Mochiko
3. Prepare 20 grams Rice flour
4. You need 1/2 tsp Salt
5. Provide 150 ml Boiling water
6. Prepare 1 Sweet potato
7. Take 200 grams Sweet adzuki bean paste (chunky type)

Instructions to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing. (Salt not listed).
2. I used homemade tsubu-an. Use whatever anko is available.
3. In a large bowl, add dry ingredients and hot water while mixing with a fork. (Be careful not to burn yourself.)
4. Although it's hot to handle, form the dough into a ball. Knead until the consistency is smooth, wrap with plastic wrap to keep it from drying out, then let sit for about 15 minutes.
5. Take out as many sweet potatoes as you will need, rinse off the salt, and wipe the excess water with paper towels. Spread a generous amount of anko on top of each slice.
6. Remove enough dough to wrap around a slice of sweet potato, and using your palm and fingers, flatten and stretch into a circle. (You can also use a rolling pin, if necessary.)
7. Use both hands to wrap the dough completely around the anko and sweet potato.
8. Line the steamer with a cloth and steam for about 30 minutes on high heat (or until a skewer lightly inserted into the sweet potato pierces though completely.)
9. Wrap in plastic wrap as soon as the residual heat has dissipated. It also tastes delicious while still hot.

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