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.
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.
The outer layer was created to look like Hydrangea flower with a Mochi type sweet and Agar was applied on the top to create the shine on the flower.
The centre was ‘Shiro-An’ sweet white bean paste but there is an extra flavour added to this sweet. Which is …
Blueberry Jam! I thought its purply blue colour and the flavour go well with the Hydrangea theme.
This sweet is Free from Gluten, Egg, Dairy & Oil.
This sweet is searved at Wasoukan Cafe (Notting Hill, London) until the end of June. Enjoy your Tsuyu season. 😀