I have been thinking to have a ‘Wagashi’ Japanese Sweet Making Workshop in London with a summer theme for a long time. Although I was trying to make a plan, there were several obstacles in front of me and it took quite a while to set up an event. I wanted to do my Workshop in July which is the school holiday time so that children can join the activity with their parents.
So, I have finally fixed the day and the venue of my next Workshop. Because I wasted so much time for sorting out the problems, the time I have until the actual day became much shorter than I wanted it to be. I’ve got just TWO WEEKS from today. I hope many people find this workshop attractive and want to join me.
Wagashi Making Workshop in London
- on: The 25th July (Thursday) 2:00-4:00pm
- at : The Crouch End Cellars (55 The Broadway, Crouch End, London N8 8DT)
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.
I have introduced two types of my Wisteria sweets previously that I created by using two types of tools. And then I thought I could create another Wisteria sweet in a slightly different and possibly better design, so I wanted try to see if my method will work. Basically I was not satisfied with previous designs because they did not look Purple showering enough! It needed more flowers hanging down like a real shower.
So I created this sweet as an experiment. The technique is quite similar to the designs of the Wisteria I had made earlier by placing two layers in different colours and removing the top layer and revealing the bottom colour from the cut.
The Food Market that I had suddenly decided to have a stall has ended three days ago. In the last three years since I started making Japanese sweet for Kimono shop I have heard that so many people saying ‘I looove Mochi!’. As I said in my posts in the past I had believed that Western people didn’t like Mochi and I was wondering ‘is it really true that these people love Mochi?’ So, my mission was finding out ‘How much do people looove Mochi’!
It is always hard work to prepare food for selling but Making Japanese sweets is very time consuming work and I wasn’t sure I how could be ready until the actual Market day. When I have a stall in a food market I normally prepare all kinds of Japanese sweets but this time I could concentrate on creating different flavours for Mochi and that was a good thing for me.
‘Mochi Heaven’ Stall in a Food Market
These sweets in the photo were the main line-ups on my stall.
I have an announcement. This became rather short notice but I have just decided to have a stall in a local Market this Sunday.
Never Too ‘Mochi’ Stall in Crouch End
My stall will be in the Food Market as a part of the Crouch End Festival. The Crouch End Festival is actually the biggest community festival in the whole Britain which lasts over a week in this villege-like community of North London. It consists of all sorts of entertainment such as music, open air films, art and even a Zombie walk as well as all kinds of food. This year we are going to have a performance of the world famous Crouch End Festival Chorus too. The Food Market is normally held in the Green square in front of the ‘secretly famous’ Hornsey Town Hall (this special building has been used as a film/TV location for such as ‘Bohemian Rhapsody’ and ‘Killing Eve’) which is the central part of this community, but this year the venue will be set in a nearby ‘Stationers Park’ due to the building development work.
I had a stall in this festival several years ago serving all sorts of Japanese sweets. However, this time I wanted to try serving mainly ‘Mochi’ as it has recently became one of the most favourite Japanese sweets for British people lately. I hear so many people saying ‘I love Mochi!’ but I don’t know how much they love it. Although I am a little anxious whether many Mochi lovers would turn up to my stall, I am going to bet it will be great.
Heavenly Mochi Stall in the Food Market
- at : Stationers Park, Mayfield Rd, London N8 9LP
- on: the 9th of June (Sun), 11:30 –
I know the venue is not the easiest location to reach if you are not from this area but if you love Mochi, please come to try mine at my stall.
I have been planning to make Mochi in several different flavours and this Polar Bear below is one of the Mochi which is likely to be on the Mochi Stall. If you readers can tell me what your favourite flavour for Mochi is it will be a great help to me!
Hope to see many people turn up there on the 9th of June. See you on Sunday!😊
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.
When you make a Japanese sweet in a flower shape or some decorative pattern ‘Nerikiri’ sweet is the most suitable material. It has a soft marzipan like texture and you can colour or flavour it into anything you like. On the other hand ‘Mochi’ type sweet is more for wrapping up a filling so it’s used for something like a ‘Daifuku’ kind of sweet.
That is why I wanted to try making a flower with Mochi type sweet. It was just a quick experiment so this is not meant to be a finalised precise work but as the spring season is coming I tried making a flower with a Mochi kind of sweet.
So this is the result of my little experiment. I don’t know whether it is clearly seen but it’s supposed to be a Tulip flower made with a Mochi type sweet. I had the image of a pure white colour Tulip with a big green leaf. I wanted to create it as a Japanese sweet.
The “Purple Shower”! This is what people call it. You find it on a pergola, trellis or just above a house porch or fence. You see hundreds of flower pendants in white to bluey purple hanging down during middle to early summer. It has a wonderful scent and attracts lots of bees. They are the flowers of Wisteria.
Although this flower is quite a traditional design as a Japanese sweet, this was my first time that I have tried making a Wisteria sweet. I tried several ways for making Wisteria sweet and these are the two of them. I used a technique called ‘See though’ which is basically two layers of sweet in different colours are placed on top of each other and the bottom colour comes out being viewed by removing some parts of the top layer.
Here is another sweet in the spring theme.
Have a wonderful Weekend!