A little Indian summer has come to London. The temperature has risen to around 28-9℃ for two to three days. I know it’s not any significant temperature for people who live in very hot weather. However, in the UK this summer was terrible. It suddenly became unbearably hot about 34 ℃+ in June that stopped me from doing anything outdoor or even indoor. Then after there were rainy-cold-miserable days that to last forever… But now in mid-September, finally very nice summer days are back to London.
Whenever we are in summer, there is Watermelon. This is the watermelon ‘Wagashi’ Japanese sweet I made this summer.
It’s made with lots of Watermelon juice which is gathered with agar powder. It’s a little similar to jelly but agar is made from seaweed and is vegetable based.
It’s Vegan and Gluten free.
Hope this comfortable little summer lasts longer.
Previously I introduced my Lacecap Hydrangea sweet and this one in another form of my Hydrangea sweet this year. It’s a rather traditional design for this flower as a Japanese sweet, however, I added something unconventional to it!
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!💕
It was more than a month ago but the first Japanese sweet making workshop of this year ended wonderfully. It became the workshop with the biggest attendees of mine. Everybody was very enthusiastic and the class went very smoothly.
Wagashi Making Workshop in January
The class didn’t have just many participants, it had several different nationalities of people with four male. It was very balanced class. I mentioned that the last class in December we had a group of friends using the class as the occasion to celebrate a birthday girl. In this January class we had not one, but two birthday girls so it had a very happy atmosphere for all of us. I was pleased that my workshop has been chosen for a celebration event and hope it will continue having more birthday girls/boys in the future.
Today the third of March is Hanamatsuri – Girls’ Day in Japan (Don’t worry, there is Boys’ day too). I have mentioned about this day in the past so if you are interested please read the articles in 2017 and 2018.
There are several traditional food/sweets we eat on this special day and Hishimochi is one of them. It is a diamond shaped sweet made with three coloured Mochi (in pink, white and green) place on top each other. In 2017 I made this Hishimochi sweet with steamed Japanese sweet instead using Mochi.
This year I made this Hina Mochi instead that is a Mochi type sweet I got inspired by Hishimochi. It is a round Mochi in the traditional Hishimochi tri-colours.
💕Happy Valentine’s Day!💕
What is significant for this day where your are? Valentine’s Day is the western idea to show how much you love your wife, husband, girlfriend and boyfriend. This was not a custom in Japan until the 1970’s when one chocolate company advertised that “it is the day a girl can tell her love to a boy by sending chocolates as the gift”. Since then the chocolate industry has been go crazy before Valentine’s day every year.
Chocolate Heart Mochi with Red Currant Jam
I made this Chocolate flavoured Mochi for Valentine’s Day this year.
It is a heart-shaped Japanese sweet with chocolate flavoured Mochi outer layer and sweet white bean paste and homemade red currant jam inside. For this special occasion it has the golden love potion powder sprinkled on top.
The Great thing is that you can taste this sweet at the Matcha Bar at the Havan Store (262 Kensington High Street, London). They will serve this sweet during February.
It’s Vegan and Gluten free.
Maybe love is like a Chocolate Mochi! 💕Have a wonderful Valentine’s Day!!💕
I hope you all had a wonderful Christmas/New Year Holiday. After a long great rest I am sure people are ready for the new challenge in this brand new year 2020. I have prepared the Wagashi Making Workshop in the early spring theme for you.
Wagashi Making Workshop in January
This will be the first Wagashi Workshop this year so the theme is early spring. I thought several ideas and chose these three designs for this workshop which include a Snow Rabbit and ‘Ume’ plum flower in two ways.
on: the 26th / January (Sunday), 13:00 – 15:00
at: The Havan Store (262 Kensington High Street, London W8 6ND)
As the name says a Snow Rabbit is supposed to be snow made into a rabbit shape. It is a traditional children’s custom in a snowy area in Japan. The ears are normally made with two long leaves so that the snow rabbit we are going to make is also having green ears.
The Plum flower is a symbol of New Year. It is almost the first flower to appear in a garden when the weather is still severe so it’s thought to be something delightful and brings happiness.
One of the plum designs we will create is a flower by using a traditional technique. You will learn how to use the wooden tool and your hand to make the sweet into a lovely flower shape. In the second plum flower design I want to show the image of plum blossoms opening on branches in early spring. I am planning to set this one as the free designing sweet and hope I will see lots of different looking sweets designed by creative participants.
The sweets we will make are all Vegan and Gluten free.
[The tickets] for this workshop are available now from here (←click here to the Link). The class is limited to 9 people only so don’t miss out on this great opportunity!
Since December has begun it seems like my time has been passing so quickly. We had Christmas already and now we have only one day left before New Year’s Eve. I had a Wagashi Making Workshop in December and that was already about a month ago.
On one Sunday afternoon people gathered in the cosy basement space of the Havan Store for making the Christmas themed Wagashi together. The participants were consisted of four groups which were two friends groups, two sisters and one individual person. The youngest attendee this time was one of the sisters who was 12 years old girl and who’d wanted to join us in our previous Halloween themed workshop but couldn’t. So it was my great pleasure that we had her for this session as one of attendees.
One of the friends groups of three girls came to our event as the birthday celebration of one of the girls’. The birthday girl seemed to be a big Japanese culture lover and it was a brilliant way to spend a day together with her and I felt privileged that they chose my workshop for this memorable occasion.
Wagashi Making Workshop in the Christmas Theme
I chose three designs for this workshop. They were a Snowman, a Christmas Pudding and a Christmas Tree. I always enjoy seeing that participans get creative and make the sweets in their own way so I normally keep my examples quite simple and leave some space that attendees can develop by themselves. After deciding these three sweets there was a litle doubt in my mind that there might not be enough room to show their creativity, however, I was very wrong. All of the participants used all the materials cleverly and created something remarkable in the end.
Happy Boxing Day!
It wasn’t a White Christmas in London this year but here you’re, you can have one! This is a Japanese sweet ‘White Christmas’.
It’s Vegan & Glute free.