Weekend Photo – Galaxy

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It’s the ‘Tanabata’ night tonight! (Regarding Tanabata, please read my previous post😊)

Let’s hope we can see the Milky Way!!

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Galaxy Mizu Yokan

This Sunday, the 7th of July, is a special day called ‘Tanabata’ in Japan. It’s not a national holiday but it is the day that everybody hopes to have good weather and looks up at the sky in the evening. It came from the ancient story that a young loving couple was forced to live separately each side of a river by the God. It was because they loved being together too much and neglected their work. However, the God saw that they were too saddened about the fact that they could not see each other anymore, he gave them permission that they could cross the river to meet once a year if the weather was good and the sky was clear. That one day they are allowed to see is the 7th of July. It’s an ancient story which was supposed to be happening in the sky. The lovers were actually stars and the river was the Milky way. I mentioned this story in more detail in the past so if you are interested to know more, please visit my old post of Tanabata with Cosmos sweet.

So the Tanabata day is coming tomorrow. It is known as a Star festival and a wishing day in Japan and there are some places having a festival too. Last year I made the Bamboo Japanese sweet for this occasion with ‘Sasa’ Bamboo leaf shaped sweet and the red and yellow wishing paper strips as decoration. I was wondering what sort of sweet I should make for this year’s Tanabata day. I wanted to make something quite different.

Galaxy Mizu Yokan

This one is my Tanabata sweet this year.

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Roses

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.

Roses

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.Β  The one here is using the same technique for making the Mochi Rose but I used ‘Nerikiri’ sweet instead of ‘Mochi’ this time.

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A little late for the Season but … Lilac Sweet

FlowersOne of the magnificent shrubs that has a brilliant colour and scent in early spring is Lilac. I made a sweet in a shape of Lilac flowers a little earlier, however, could not manage to write and edit it until now. Its flower comes out around at the beginning of May, so this post is basically one month late. I am sorry about that. Once the spring season starts everything in a garden grows so quickly. When you have some events and engagements it is very difficult to catch up and that is my excuse for delaying to publish this article.

Anyway, it’s the exactly same case as my recent post of Choisya that I wanted to make a sweet of Lilac every spring. It produces such a wonderful scent at the front of my garden and I really had to create it into a sweet. I have two types of Lilac in my garden. The one near my back door has white flowers and the other shrub gets purple flowers so it took a while to decide how I was going to produce the design of Lilac flowers and which colour I should use. I probably love white flower shrub more. Thit is because white flowers have the sweeter smell and the purple one (Syringa vulgaris) is quite vigorous. However, when one says ‘Lilac colour’ it means light purple colour so I had to go for the purple one this time.

Lilac

Here is my Lilac sweet in Lilac colour.

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Wagashi Workshop in London (May/19)

It is so great that my ‘Wagashi’ Japanese Sweet Making Workshop is becoming almost a monthly event. This time it was at a new venue that was in an interior shop with a beautifully setting located in a quiet courtyard in North London.

 

Wagashi Making Workshop (May/19)

I had five participants who were willing to join me for this workshop. They are three female and two male, two of which were Japanese. I was very pleased to have this wonderfully mixed group of people.

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Strawberry Daifuku

It is a phenomenon to me that there are so many western people who likes ‘Mochi’ these days. Mochi is Rice Cake and usually we make it by pounding glutinous sweet rice. When I looked back at the time when I started making Japanese food and sweet to friends in England many years ago, everybody disliked Mochi. It could be to do with the gooey texture or quite blank taste I don’t know, but even when Mochi was hot or cold, sweet or savoury it didn’t go well. However, now so many people like it or even love Mochi!

Strawberry Daifuku

I have introduced you Clementine Daifuku two weeks ago. It is a very good version of fruity ‘Mochi’ type sweet. Mochi goes well with Sweet Bean Paste and fresh Fruit. But the most known fruity Mochi sweet is this Strawberry Daifuku.

Strawberry Daifuku

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Wagashi Workshop is Coming to North London

It’s been quite a while since I announced about my upcoming Workshop. I am happy to tell you that I am planning to have a Wagashi Making Workshop in Spring theme one more time. The Sakura Cherry Blossom season has been gone even in London but Sakura flower is the very popular shape to make amongst participants so this will be the last Workshop to make Sakura Cherry Blossom together this year. If you fancy making one yourself please join me.

One thing I want you to know is that the venue of the Workshop has been changed. It will be in North London this time so please check the address below if it is reachable for you.

Wagashi Making Workshop in London

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on: The 14th May (Tuesday) 7-8:30/9pm
at: The Annexe (46 Park Road, Crouch End, London N8 8TD)

For booking your space please send me a message from Contact on this Blog or give me a direct message on Instagram/facebook/Twitter with your Email address. I will send you the details by email.

I look forward to hearing from you.πŸ’πŸ»β€β™€οΈ

Sakura in Many Ways

There are various ways of expressing ‘Sakura’ Cherry blossom as ‘Wagashi’ Japanese sweet. When I look back at my sweets in old photos I realise that the shape and colour have changed. There is nothing wrong in any sweet but all depends on how you feel and also what types of material and technique I want to try using at that time.

 

Sakura 🌸 Cherry Blossom

This is one of my Sakura sweets for this year.

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Happy World Penguin Day!

Yesterday, the 25th April, was World Penguin Day! I didn’t know about it until I got up and saw my social media yesterday morning. But as soon as I knew about it and also read that the number of Penguin chicks is declining due to the climate change and I thought I had to make some Penguins.

In Central London Eco Protesters have been fighting for us. It is very painful to hear that the young Swedish girl is making an appeal to people that her future has been stolen! Yes, Stolen! We all have to do something about it! Act now to make a change!

Penguins 🐧 Japanese Sweets

These are the Penguins I made for appealing the importance of Penguins in our world.

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