The Hot Summer is back to London!☀️☀️☀️☀️☀️
I chilled out with a bowl of Iced Matcha Tea at Wasoukan.
During the Easter Holiday I make Hot Cross Buns almost every year. I like the spices and dried fruits inside the buns and of course plenty of clotted cream on the halved and slightly toasted buns too. However, this year I wanted to make something a little different. Something a little more Japanese … so, I decided to add a Japanese ingredient into buns.
Western people might think that Japanese are eating rice all the time but actually we love bread. In Japan we have all sorts of bread from savoury to sweet. One of the Japanese favourite sweet bread is Anpan which is a bun filled with ‘An‘ (Sweet Azuki Bean Paste) in the centre. I decided making this Japanese nation’s favourite buns for this Easter by mixing with one of the most famous Japanese flavour ‘Matcha’ Green tea.
As this was for the Easter I made a cross on top and call it Matcha Hot Cross Anpan!! It went fairly well, apart from … it’s overbaked. The batteries for my timer ran out so I did not time the baking. I distructed using the computer and forgot about the baking. It turned out that the top became too dark and hard to see the cross. It also dried up a little and the Sweet Bean Paste is not as moist as it should be.
Today the 3rd of March is Girls’Day – ‘Hina-matsuri’. Since I did not make any sweets particularly for this occation I reblog the post from last year.
It is the Girl’s Day ‘Hina-Matsuri’ today the 3rd of March. For a few weeks until this day in Japan we place a set of dolls called ‘Hina-Ningyo’ in a room and celebrate the healthy growth and happiness of girls.
from Wikipedia (Hinamatsuri)
There are many different scales in Hina-Ningyo and some gorgeous one is composed of several shelves with a red cloth on top and each shelf is decorated with either some figures or ornaments. The most important part of this is the very top shelf where a male and a female figures are placed. They are the Emperor and the Empress.
There are several sweets that are traditionally only for this occasion. One of them is a diamond shaped sweet in tri-colours of pink, white and green called ‘Hishi-mochi’. Last year I created Hishi-moch with a type of Japanese sweet called ‘Ukishima’ but this year I made…
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I told you that I love Sake before and I am even certified as a Sake Sommelier too. I’m a bit concerned that if I say so it might sound like I drink a lot of Sake everyday😆. On the contrary I have it only on a very special occasion. In that way I think I can appreciate the special taste more. Anyway, Sake is the Japanese Rice Wine and becoming very popular in the world. It has started being brewed outside of Japan lately and I have recently met British people who have their own ‘Sakagura’ (Sake brewery) in London. It was so unthinkable until very recent that I see Sake made in the UK with my own eyes.
So, this week was one of those special occasions that I had Sake. I went to one of Sakaguras in London, however, this one is not a Sake brewery. It was a Japanese restaurant which has a huge selection of Sake to serve. The occasion was for attending ‘Sake Experience’ event which was organised by Japan Centre. It was designed for Sake lovers to discover new great Sake or for people who don’t know much about Sake but want to try something new. It is also the occasion to suggest people how to match what kind of Food with different kind of Sake.
At each table, people were greeted with a glass of Sake cocktail. It was a Sake & Gin cocktail with Pineapple Juice with a hint of Yuzu (Japanese citrus). It was very smooth and tasty. It was a great start.
Soon after the first Sake was introduced to our glasses and the event commenced. The person explaining all about that evening’s Sake was Atsuhide Kato, the CEO of Kato Kichibee Shoten Brewery in Japan. He brought the best selections from their brand “Born” series.
Our yearly event ‘Christmas Market’ is over!
Thank you very much for the people who came to the Market and stopped by our Sakura Junction stall. My preparation for the market started a week earlier and in the morning on the day I finally wrapped up my sweets for taking them to the venue.
These are some of the little ones.
How time flies! I feel like it was just a month ago that I mentioned Sakura Junction had a successful stall in the Christmas Market in 2015. Now it is the time again that we are going to have a stall for introducing our sweets to public.
The 🎄Christmas Market🎄 is actually TOMORROW!!
These are some of the range that I am going to take for the market.
On top of the various Japanese sweets we are going to serve ‘Chicken Kara-age (Japanese Fried Chiken)’ this year.
There are Sushi and some other food as well. You can have nice Japanese lunch or Tea with my sweet there.
The venue is in North London. If you live near by or even from different part of London please pop in to see me. I have been working very hard to prepare for this occasion so will be very happy if you come to say ‘Hi’ in person💓
The Market is open only for 4 hours! So don’t miss it! See you there.
Just before Halloween I received an order for a gift box of Japanese Sweets. I was told that the gift was for a family with Japanese and also some non-Japanese people so that the client wanted me to make variety of sweets that could be enjoyed by everybody. I thought a lot to decide which sweets were most suitable and seasonal for this occasion.
These are the finalists for “Autumn Sweet Box Set”.
The selected sweets for this occasion in the photo (↑) from right to left
In case you cannot get a good view of them from the top these are the side shots of them which are much closer.
There are several types of alcohol in Japan. Two most well-known ones are ‘Sake’ (Rice Wine) and ‘Shochu’ (Spirit made from materials such as rice, wheat or sweet potatoes). We also have some liquors and the most popular one is ‘Umeshu’ Plum Liquor. I like Umeshu. Although it is an alcoholic drink I have been familiar with it since I was a child. My mother used to make it at home with fresh ‘Ume’ plums. It is very refreshing having it on the rock, neat Umeshu with some ice cubes especially after having a bath in summer. You wait a little until the ice starts melting and dilutes the Umeshu a little then you drink it. Aaaaaah, so heavenly.
Recently I had a chance to attend an ‘Umeshu’ seminar. I loved to find out more about my favourite drink.
The seminar was held at Shoryu Ramen restaurant in Piccadilly Circus, London. It was hosted by Japan Centre and Choya, the biggest Umeshu company in Japan.
The lecturer was Mr. Suzuki from Choya who had just landed in London on the same day. It was great that he incorporated a quiz into the seminar. He explained some facts regarding the Umeshu and gave us questions.
Last year I entered to a Sake recipe competition for which I had to create two Non-Japanese food recipes, one savoury and the other a dessert. To my surprise I went through to the final that was held in London in January. More surprisingly I won second place among 6 finalists. I have posted about this event and what happened to me on that day.
At the end of that event I was given some vouchers. That was great but that was not the main prize. The prize for the second place was “Two Days Certified Sake Sommelier Course” by the Sake Sommelier Academy. Although there are more and more people interested in Japanese alcohol ‘Sake’, the course runs only 2-3 times a year. So I had to wait to attend the course until the next one would be held in London and that was last week. So finally my waiting was over!
In the evening of ‘Hinamatsuri‘ (Girls’ Day, the 3rd of March) I attended the Sake Tasting seminar which was organised by Japan Centre. The venue was the popular Ramen restaurant Shoryu near Piccadilly Circus in London. Although it was early evening on Thursday the Ramen shop was packed with Ramen lovers. As soon as we arrived in a private Dining Room downstairs we were welcomed with a glass of chilled sake 🍶. Lovely 💓