During the Elderflower season in May I made two things to preserve the loveliness of the flowers. One of them is the famous Elderflower Cordial and the other one is Elderflower Champagne. Both are made in a similar way by keeping fresh flowers in a sugary water with lemon and lime to extract the flavour and the scent of flowers into the liquid. You can make a refreshing summer drink by adding water to a little amount of the cordial.
However, I wanted to have it not just as a drink, I wanted to taste it as a Japanese sweet. I wonder what type of sweet is the most suitable for using Elderflower flavour and then thought it should be definitely soft Mochi.
As the Mochi sweet with Elderflower flavour, the look has to be very simple and the colour scheme has to be white.
Some parts of the UK and Europe have been hit by thunder storms over the weekend. Although London was not affected much, it rains on and off. I’ve been experiencing difficulty sleeping through several stuffy nights so I am very pleased its’ cooled off. The showers were also very welcome in my garden because the earth was very dry.
There is one plant that looks great in the rain. It’s Hydrangea. The flower is normally pink or blue and it’s said that the acidic soil makes the flower blue and the more alkaline soil makes it pink. It’s now in the flowering season of the water loving Hydrangea and the rain enhances its beauty. I think the pompom-like common Hydrangea looks pretty, however, the one I like is the Lacecap Hydrangea which has a little more delicate touch.
I have made several Hydrangea sweets before and this time I created the Lacecap Hydrangea.
My parents once had a Clematis plant in their front garden. In springtime it opened hundreds of beautiful flowers in lilac colour. Although the plant has sadly disappeared since then, the sight of the beauty stays in my memory forever and I wanted to make it as Wagashi sweet. The Clematis sweet I made last year and two years ago also can be seen from the links.
I made Clematis Japanese sweet ‘Wagashi’ by trying to reproduce the flower from my memory.
How is your lockdown life going? Whilst I have been staying at home, it’s so spring outside. Luckily we are allowed to go out for exercise once a day in the UK so I can find some spring even in this difficult time.
Daffodil is one on the early spring flowers. The colour of the flower is white to orangey yellow, but I love the white one the best. They look so clean and pure.
I made this sweet as one of the monthly Japanese sweets for the Havan Store (262 Kensington High Street, London) during March. I am pleased to hear that their customers liked it very much and it sold out quickly.
I thought something refreshing taste is suitable for this spring sweet and selected orange flavour for its centre filling.
This sweet is Vegan and Gluten free.
‘Stay Home’ everybody and take care of yourself!
I made Japanese sweet into a shape of one of the most string-like flowers ‘Tulip’.
How is your lockdown life going? The weather is so great in London this weekend.
Stay safe at home!💕
Have a wonderful weekend!😊
I created something I have never made before. I received an order for a Birthday Cake by one very enthusiastic customer of my sweets when they were served at the Kimono shop in Notting Hill, London. There were two options for a Japanese sweet cake. One of them is a traditional Japanese sweet in a cake shape and the other one was a cake with a traditional but sponge-like Japanese sweet as a base with some Japanese decorations. Japanese sweets I often make are mainly made with beans, sugar and rice flour so that they are vegan. I could happily make the traditionally Japanese vegan sweet into a bigger cake shape, however, I have been thinking to try making a very western looking cake but actually a Japanese sweet.
Japanese Birthday Cake
I suggested the latter option to the client and she agreed with it, so here is the Japanese Birthday Cake I made for her.
August has ended. Before real autumn is coming …
Have a great Sunday!
How’s your summer been so far? (Sorry, it’s winter for the people who live on the Southern Hemisphere). Here in London we had a record breaking hot day in July which was followed by some rainy cold days and now some sunny but still quite chilly days as summer. I wonder whether the Indian summer will come this year.
I made some Japanese sweets in a summer flower design. This is one of them, Morning Glory. I think it’s the most summery flowers. It is the first plant that I have sown the seeds and looked after myself when I was a child.
I made this sweet because I received a private order. It is one of the best sweets for summertime.
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.