Oh, No! How time flies! We are already in July. Time passes so fast and it’s so difficult for me to catch up! I made these Rose sweets a little while ago but could not post it here until now.
Anyway, there are a lot of ways to express a Rose flower in a Japanese sweet. I have made several sweets in the past including the Mochi Rose last year. The one here is using the same technique for making the Mochi Rose but I used ‘Nerikiri’ sweet instead of ‘Mochi’ this time.
Clematis is one of my favourite flowers. Last year I made a Clematis sweet with a ‘Mochi’ type sweet so this year I wanted to create it in a different way. I decided to make it with a ‘Nerikiri’ sweet. The Clematis flowers are normally from white to pink or purple colour which is the colour I like the most. However, I did not want to use any food colouring this time so I used Ube Purple sweet potato/yam to colour and flavour the sweet. I like purple blue Clematis flower so that helped too.
By using the same sweet material in two colours (and flavour) of white and purple I created these two types.
Choisya ternata is the shrub which flowers the earliest every spring in my garden. It gets numerous number of tiny white flowers which have marvellous orange blossom like scent. No wonder it’s called Mexican Orange Blossom as the common name. Every spring when I see and smell the flowers I wanted to make ‘Wagashi’ Japanese Sweet of Choisya as the design, however, the timing of their flowering season is somehow always wrong for me and before I decided what kind of design I should make, the flowers were. This spring, I finally managed making one design before all the flowers’ disappeared, however, the problem this year was that I did not have time to write my article about the sweet until now.
So, this is the Choisya sweet I finally managed to make.
Here is a Japanese sweet ‘Two Petals’. It is a ‘Wagashi’ in the shape of two petals of Sakura Cherry blossom half covering each other. Sakura season seems to be coming to the end in Japan but blossom of some Cherry trees is still hanging on luckily in the UK, maybe because the weather is quite chilly these days.
The greatest thing about Sakura blossom is its colour. Particularly in a mild but bright spring sunlight it gives such a warmth into people’s mind. I wanted to create the gentle gradation on the petal from very light pink to almost white colour.
I am so pleased that although the season started a little earlier this year Sakura Cherry blossom is still flowering well. I can see one Cherry tree in my garden in full bloom right at the moment. Some petals started falling down with a breeze but it is creating a beautiful ‘Fuzei’ (pleasantly aesthetic) moment to your mind too. On top of the privilege of enjoying the view of next door’s Cherry blossom, this tree also produces tasty cherry fruit. I hope it will be a great summer for cherries.
So we are in Cherry blossom time. As a Japanese sweet creator I have made several Sakura sweets this spring and this one is the first one I created.
I made this design for a Tea specialty shop in London.
Summertime has started in the UK. We lost one hour last sunday but we have longer daylight now. That is great!
When I was searching for a good design for ‘Wagashi’ Making Workshop in Springtime, this sweet was born. What I needed was something easy to make, visually pretty and also something represents this season well.
Spring Field – Full of Spring
I was imagining a vast field which was covered with lots of wild plants bursting out their flowers. In that kind of pretty field we surely have butterflies too. Yes, it’s true I might have topped it up with a little too many pieces. Maybe it’s not that suitable for a workshop but I believe that it certainly looks very spring-like.
Have a wonderful spring moment of yours!🌺🌸🌷🌼
Today is Mother’s Day in the UK as well as some countries like Nigeria, Guernsey, Jersey and Isle of Man. Lots of flowers and sweets are displayed at the entrance of all the super markets as the suggestion of the gifts to mothers here in London now. OK, I got the idea! Flowers and sweets must be the best gifts for mothers, so I combined them together!
💐 Happy Mothere’s Day, Everyone! 💐
When I come back from Japan my suitcase is always full, actually too full and overloaded which means sometimes I have to remove some stuff from it. It’s normally filled with Sencha green tea, sweets and some other Japanese food that are either difficult to find or too expensive in London. However, when I returned this time in February there were something different I brought back in my luggage.
They were my brand new tools for making Japanese sweets. Now I am back in London and started creating Japanese sweets. I could not wait to see if I could use them properly. I have seen that many professional sweets makers were producing beautiful sweets by using the same tools and could not wait to try out how I can use this.
This sweet is the very first trial I made as a practise, so it is far from the perfection. I realised that controlling the grip of the tool is the key to producing a great result and I need a lot of practice. One of the petals came off by cutting too deep, but I am quite pleased to see the outcome as this was my first attempt. I don’t know how it looks to you but I hope you can see this as the shape of Chrysanthemum or some kind of flower. I am going to carry on practising and hopefully I can show you the great result of a Chrysanthemum by this autumn.
During later summer there is one shrub that gets lovely bluey flowers in my garden. It is the Blue Hibiscus (Hibiscus syriacus ‘Oiseau Bleu’). As I am not good at pruning the shrub lost its shape a little but after many years of neglect it still gives us beautiful flowers every summer.
There is another thing in nature that gives me huge pleasure during this season. That is the sight of the abundant crop of Blackberries in the fields. I went to pick some and by seeing its beautiful shiny crop I thought that I should use them for my sweets. The Blue Hibiscus flowers and deep reddish black colour of blackberries combined in my mind to be my next sweet design idea…
So that is how this creation was born. It is my Blue Hibiscus as the Japanese sweet for August.
In February I created a Japanese Sweet in a Rose shape for Valentine’s Day. It was a type of sweet called ‘Nerikiri’. This month I made another rose shaped sweet and this time it is Mochi Rose. ‘Mochi’ is a sticky and gooey rice cake that is getting so popular in London but actually it is not the easiest material to make into some shape. This Mochi Rose is my second attempt in a flower shape by following the Clematis I created in May. I like trying to create something new.
Unlike the pink Rose in February for Valentine’s Day, the colour of the flowers I had in my mind for summer is orange and yellow.