Raspberry & Cream (Meringue style)

I apologize that I have been absent for quite a while. I went back to Japan at the end of December for spending New Year’s Day with my family and also for meeting up with some friends whom I haven’t seen for many many years. I was hoping that I could make some sweets whilst I was staying in Japan but it was difficult to work in somebody else’ kitchen where you don’t have the right tools and materials you normally use. I ended up not making any sweets there. So here is my first sweet in 2019.

Raspberry & Cream in Meringue Style

Today is the 14th of February and as you can guess I created this sweet for Valentine’s Day! I have been thinking some possible designs for this occasion such as something with heart shape. But as that was a too obvious and well used idea I wanted to make something a little more subtle to express Love this year. I had one image in my mind. It was perfectly swirled soft pink meringues with a softly whipped cream sandwiched in between and I wanted to create this as Japanese sweet.

Raspberry & Cream1

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Cosmos, Japanese Sweets

Before the year 2018 finished I received an order of my sweets from a Tea shop My Cup of Tea (Piccadilly Circus, London). I was asked to make two types of sweets for their Tea & Sweet Tasting event. I have already introduced one of the sweets that I had created for them. That is Gingko, here on my blog. It was a ‘Mochi’ type sweet with the soft and sweet Mochi outer layer wrapping up sweet white bean paste filling inside created into a shape of Ginkgo leaf in yellow autumn colour.

So I wanted make another sweet with a different type of material. I also wanted it to have a little more colourful design and then I chose a sweet in a pretty flower shape of Cosmos.

Cosmos

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SFCOS114-2_mediumThis is one of the designs I selected as ‘Nerikiri’ sweets. Nerikiri is one of the most traditional Japanese sweets that is used to serving at a tea ceremony. Because it was still Autumn time I created it into a Cosmos flower. It is actually quite a nostalgic flower for me from my childhood. It comes in a shade of white to striking dark pink colour on very soft and delicate looking leaves. Continue reading

Christmas Wreath

Merry Christmas, everyone! I hope you had a wonderful day yesterday. Today, one day after Christmas, is called Boxing Day and the Winter Holiday continues in the UK. This year I created two Japanese sweets for Christmas. One of them is Poinsettia in my previous post and the other one is Christmas Wreath.

Christmas Wreath

I had been having some idea of making this design for the last two years but this is the first one I tried to make into a shape. This is my Christmas Wreath.

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Poinsettia

B9330269811Z.1_20171118101738_000_G4BKBEKRJ.1-0It is the final month of the year and only one week’s left before a brand new year starts. It means the biggest event for most of the families in the UK is coming soon. It is of course Christmas! There are many things that relate to Christmas and one of them which is quite significant is a plant called Poinsettia. Poinsettia is originally for a warmer place but maybe because of its bold colour combination of vivid red and deep green it makes the most Christmassy looking decoration in your house.

Poinsettia

This is one of my ‘Wagashi’ Japanese sweets for December.

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Mochi Ginkgo and the Sweets Order

Oh, No! It’s already middle of December! The final month of a year. We have only two weeks before the brand new year starts. The time seems to pass more and more quickly every year. Is it the sign of aging? It has been quite a mild winter so far, but now the weather has become wet and cold which is the typical winter in England. Before it became this wintery weather I received an order of my sweets for a Tea & Sweet Tasting event held at a Tea shop My Cup of Tea. The tea shop ordered two types of ‘Wagashi’ Japanese sweets, so I decided to make one ‘Nerikiri’ and the other ‘Mochi’. I wanted them to be something pretty and also in autumn colour.

Mochi Ginkgo

This is one of the sweets I made for this Tea & Sweet Tasting event order. Yellow Ginkgo ‘Icho’ and Red Japanese ‘Momiji’ Maple leaves are the most significant autumn colour so I thought serving sweets in Ginkgo design would be perfect in November. The sweets look quite similar to the sweets I made last year. Last year’s one was made with a different type of Japanese sweet pastry ‘Nerikiri’ which is easier to create shapes, but the sweets I made this time were made of ‘Mochi’.

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Wagashi Workshop in London (Oct/18)

This post became a much delayed report but last month I had an opportunity to hold another ‘Wagashi’ Japanese Sweet Making Workshop in London. This time it was at the very posh lovely Tea speciality shop My Cup of Tea which is located near Piccadilly Circus. Maybe because it was a weekday and also in the early evening we had two male enthusiasts amongst female participants. It is great to see many people from both gender getting to know about Japanese sweets culture and being interested in even making them.

 

Wagashi Making Workshop in London October 2018

The theme of the sweets we made in the Workshop was Flowers. I planned to make three sweets that are visually pretty but not too complicated to produce for beginners. After a short introduction the workshop commenced.

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Mochi Mont Blanc

Autumn is here! It is the season that some particular delicacies appear in food markets. Such delicacies are mushrooms, persimmon, nuts and so much more. Amongst all these foods in this season the one that stands out especially for Japanese people is definitely Sweet Chestnut. We love Chestnuts very much. We use them for making all sorts of sweets and even for savoury dishes. The most loved sweet with chestnuts in Japan is undoubtedly Mont Blanc which of course is a western cake with a soft sponge as the base and topped up with a swirl of sweet delicious chestnuts cream. Every Autumn when I find sweet chestnuts at a front of green groceries I have been thinking that I would arrange this nations favourite cake into a Japanese sweet ‘Wagashi’ someday.

Mochi Mont Blanc

So this year I finally managed to make my own Japanese sweet version of Mont Blanc. Instead of sponge I used soft sweet ‘Mochi’, rice cake, as the base. For making the delicious Chestnut flavour to stand out, I selected simple plain flavoured one.

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