Sakura Junction’s Sweets’ back on the Shelves in London!

Dear Wagashi Lovers in London!

There is something I’d like to announce with my great pleasure. Sakura Junction’s sweets have been back on the shelves! Since the Kimono shop which was serving my sweets for three years had sadly closed down a year ago, I was asked many times by the Wagashi lovers where they could get my sweets. Except on some occasions when I sell my sweets in a market stall, none were available to buy for the general public. However, now I can tell you that my sweets are back on shelves in London.

That is at The Havan Store (262 Kensington High Street, W8 6ND London) which is an Ethical Lifestyle boutique they have just started serving my sweets at their Matcha Tea Bar from this month.

Momiji 1

So the first ‘Wagashi’ sweets at their Matcha Bar is Japanese Maple that I have introduced in my previous post. In the shop you can have the sweet with their Matcha tea which has something significant about. I’ve had Matcha tea in several places but their one is very special and memorable. It’s very smooth which is almost cream-like. I took a Matcha enthusiast to this shop and she was so amazed and loved it.

The shop’s ethical theme is another thing that I like about this shop. You will find something unusual and interesting to you.

My Japanese Maple sweet (Vegan & Gluten Free) is available at the Havan store during November. Enjoy! 🍁

‘MOMIJI’ Japanese Maple

What I like about Japanese sweets is that they are so seasonal. The colour, design and ingredients are all reflecting the season. For instance in spring we create lots of Sakura Cherry blossom sweet and in November it is officially Autumn so we make sweets of Autumn colour.

‘Momiji’ Japanese Maple

One of the most famous plant leaves in Autumn colour is the Japanese Maple. It is called ‘Momiji’ in Japanese and is famous for its leaves having the beautiful shape with the most delicate cut and it changes the colour into a very vivid red colour amongst all Acer family.

Momiji 3

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Monsterrrr!

Yaaay! I have finished the Halloween themed Wagashi Making Workshop in London. I always prepare enough material for going to any events just in case for any situation and some sweet bean paste left with me after the class. I wanted to use it creating something interesting. I was in the Halloween mode and wanted to make a playful design.

Monster

So, this is what I created with the green paste (for Frankenstein’s Monster) and the orange one (for Jack-O’-Lantern). It’s a Monsterrrrr! Grrrrrrrrrrrrrr!!

MONSTER2

You might not be able to see well but the Monster is opening its mouth and the inside its mouth beyond its sharp fangs is orange.

I wanted to play with it more and made the mouth bloody too.

MONSTER1

It is Vegan and Gluten free.

Have the enjoyable HalloweenπŸŽƒ, everyone!

Incy Wincy Spider II

My sweet for this year’s Halloween is Spider! I made another one and posted it a little earlier. I am not a great fan of spiders. They are spooky but I don’t like killing them. Whenever I find them in my flat, no matter how big or small, I look for a container and place them in it and release them outside. They are good guys and not our enemies.

Spider

When it comes to the Halloween theme the colour scheme is orange, purple, black and white? I covered all of them in this sweet. The parts that the spider’s legs are touching have got a small dent on the purple surface. These marks are making the impression that the spider is walking on a slightly wet surface and creating tiny ripples.

Spider2

This sweet is Vegan and Gluten free.

Have a wonderfully spooookitacular weekend, everybody!

Incy Wincy Spider …

πŸŽΆβ™¬ Incy Wincy Spider went up the water spout … 🎢

It’s nearly Holloween time! Great thing about this season for sweet makers is that we are allowed to create any spooky wooky designs.

πŸ•ΈοΈIncy Wincy SpiderπŸ•·οΈ

I have never tried making a spider sweet before and this is my first attempt. Its thin long legs were quite tricky to make but it turned out to be so realistic.πŸ˜… I just hope you don’t have arachnophobia.

Spider1

Although there is a spider on this sweet, “No Animals were harmed in the making of this sweet” so that this sweet is totally Vegan!🀣

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Japanese Birthday Cake

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.

Birthday Cake2

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Watermelon Mochi

I mentioned in my previous post of Cinnamon & Cream Mochi I created several types of Mochi this summer and this Watermelon Mochi is another one.

Watermelon Mochi

As you can tell from the name and the appearance of the sweet I used Watermelon as the flavour of filling inside. Two years ago I made similar (in the look and also the name) sweet which I named Mochi Watermelon but there is a minor difference between them. Basically the one two years ago was in a shape of the fruit as well as the flavour, and the one I made this summer was Mochi with the flavour packed inside.

Watermelon Mochi

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Cinnamon & Cream Mochi

This summer I made Mochi in several flavours and this sweet is one of them.

 

Cinnamon & Cream Mochi

I named this sweet as Cinnamon & Cream Mochi but it is probably more suitable to call it ‘Yatsuhashi’ Cream Mochi.

Cinnamon Cream Mochi

People who have visited Japan, particularly in Kyoto, might have heard the name Yatsuhashi before. It’s a famous sweet from Kyoto that Mochi flavoured with cinnamon and Kinako (roasted Soybean powder) wrapping up sweet Adzuki (Red) bean paste filling.

My Cinnamon and Cream Mochi is a Mochi sweet coated with the same mixed powder as Yatsuhashi sweet. I used Sweet Adzuki (Red) bean paste and whipped cream as the central filling. The cream inside has been softly whipped and if you have this sweet half frozen, the cream part becomes almost like Ice cream. Basically it is a fusion of Japanese and western sweets and it’s great to have as a dessert after a dinner.

It’s Gluten free.