Weekend Photo – White Spider

It is such a beauty. It might be the gardian of my garden.

White Spider

Have a great Weekend!

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Mochi Hydrangea

It is ‘Tsuyu’ Rainy season again, I mean in Japan. Instead, we are having a heat wave here in London right now. Actually it is the longest heat wave in June for 20 years. But back to talking about the rainy season in Japan. We get an announcement when the rainy season starts in each region, however, it is quite common that it stops raining after the declaration. This year seems to be the example of that year because I just checked today’s weather in Japan and saw ☀ for almost all the area.

Anyway, however the weather is, it is June and it is the begining of the rainy season and the symbol of the season is ‘Ajisai’ Hydrangea flower.

Mochi Hydrangea

Last year I designed a Japanese sweet Hydrandea by getting  inspiration from the flower of June. It was a ‘Nerikiri’ type of sweet. However, because ‘Mochi’ is very popular in London, I have been trying to think how I could make this flower in a Mochi type of sweet. I came up with an idea and here is the result.

Ajisai 5 Continue reading

The Wagashi Day

Do you know today, the 16th of June, is “the Wagashi Day”? ‘Wagashi’ means Japanese Sweet in general but how is this day connected with Japanese Sweet and what do people do this day?

The Wagashi Day and Sixteen Sweets

It started in the year of 848 in the Heian period when plague was spreading throughout Japan. With the hope that this disease would stop and everybody would live healthily and happily, the Emperor Ninmyō changed the era to Kashō and prayed to the God with an offering of sixteen Japanese sweets. It was on the 16th of June and the number of the sweet offering was associated with the date. Since then this day became the Wagashi Day and people ate Japanese sweets and wished a happy life. This custom carried on until the Edo period.

Sadly the custom diminished sometime later, but in 1979 Japan Wagashi Association reintroduced the Wagashi Day back into society by wishing that people would continue appreciating the magnificent Japanese sweet and carry on the beautiful food culture for future generations.

Although I have liked eating Japanese Sweet Wagashi since my childhood, it is not that long ago that I started making it myself. Since then I realised that Wagashi is such a versatile sweet which is made from very limited ingredients of just beans, rice powder and sugar basically. By wishing this world becomes a safe and wonderful place to everybody I re-introduce 16 sweets of mine that I made last year 2016.

Enjoy your Wagashi Day!  😀

Sakura Mochi

In my garden, Lilac flowers have gone and the marvellous scent of Mock Orange (Philadelphus) flowers is filling up the atmosphere instead now. I know Sakura, Cherry blossom, season is over and I have to admit that I made this sweet a few weeks ago but did not have a chance to post here.

Sakura Mochi

It is a ‘Mochi’ type sweet with a hint or two of Sakura Cherry Blossom essence.

Sakura Mochi

So what is the Sakura essence that I added to this sweet?

Continue reading