‘Spring has come!’ This is the phrase my late father, who was eager to learn English but could not complete his desire, liked to say whenever the weather was becoming warm. Even before the end of February now the weather is so mild in London, unlike the usual dark grey English weather this time of year it is very sunny with beautiful blue sky. So I go out for a walk and find some bulbous plants flowering.
The scene with yellow and purple dots in the field made me smile. They are the flower buds of Crocus just about to open.
So this is my interpretation of the cheerful early spring field as a Japanese sweet.
It’s Easter weekend. In some shops during this season you see many sweets in the Easter theme. They are mainly chocolate in either a rabbit bunny shape or eggs and chicks. I know it is an event for Christian people but I cannot help myself not to think of some Japanese sweet to make for this occasion.
I have made some chicks with Japanese sweet ‘Nerikiri’ before so this year I wanted to make something else. When I was making ‘Hanami-Dango’ (in my previous post) I got the idea of making eggs with the ‘Mochi’ sweet and also some other sweets to compose the nest to place eggs in …
Easter Mochi Eggs & Yatsuhashi Nest
So this is the Japanese sweet I thought for the Easter theme this year.
‘Ebi-Senbei’ – Prawn Crackers are famous savoury/sweets from Nagoya
If you are Foodie and when you are in Japan one of the places you must go is ‘Depa-Chika’. It is the shortened name for the Basement (Chika) of the Department Store and it is basically a Food Court. Lots of small food shops gathered on one or two floor in the Basement of a Department Store that sell all sorts of food, savoury or sweet, and drink.
A very noticeable thing in the Depa-Chika is that their products are displayed so beautifully, particularly in the Sweets shop section.
Wagashi – Japanese sweets on display
Prawn Crackers with pretty patterns