Yesterday, the 22nd of September, was the Autumnal Equinox Day this year. One week period around that day is called ‘Higan’ in Japan and people cleanse ourselves spiritually by doing right things and cleaning ancestors’ graves.
On the culinary side of this tradition during the week we have sweets called ‘Ohagi’. It is a mochi type sweet with half pounded sweet rice with ‘Azuki’ sweet red bean paste. Some of them are flavoured and decorated with ‘Kinako’ toasted soyabean powder, green seaweed or black sesame seeds.
I love Ohagi and can eat 2-3 pieces of them easily all one go! It is normally quite big and filling, and for the people who’d like to try all the flavours for a teatime it might be a little hard. So I made a version of all three types of sweets on one skewer! In this way everyone can taste all the flavours. 🍡
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.
Do you know Mochi? Have you eaten any before? Mochi is one of the recent phenomena in the Japanese food industry that became very popular in the world all of a sudden as a surprise. It’s a soft gooey rice cake that was made by pounding glutinous rice. It can be either sweet or savoury and also hot or cold.
The best know Mochi in the western countries is the one with ice cream inside and the other type is with a fresh Strawberry and sweet bean paste wrapped up inside the Mochi sheet. This Strawberry ‘Daifuku’ Mochi is one of my favourites, however, it is not just strawberry that the Mochi goes so well with. You can have all sorts of juicy fresh fruit in a Mochi.
Here is my creation of Raspberry Mochi to show you that. I selected juicy but firm raspberries and filled them with smooth raspberry sauce. I wrapped them up carefully with a sheet of sweet and soft Mochi.
This Raspberry Mochi is one of my regular products when I have a market stall that I know people love. I was planning to have a stall in a big Japanese culture market in June and it was sadly cancelled unfortunately of course because of the pandemic.
However, a great news for the people who live in London is that you can get two of my Wagashi Japanese sweets at the moment. This Raspberry Mochi is one of them and I received great feedback already from the customers. They are served at the Havan Store (262 Kensington High St, London W8 6ND). You are not allowed to walk into the shop yet but you can get a takeaway.
The Havan is located right next to Holland Park so how about getting some sweets and their gorgeous Matcha tea as a takeaway and have a lovely teatime in the park. 😋💕
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!
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!!💕
It is a little early for expecting ‘Sakura’ cherry blossom but you can see pretty ‘Ume’ Plum flowers in Japan. The flower looks quite similar to cherry blossom but much tinier and with a intoxicating sweet scent. The petal comes from white to dark pink and quite often you can find flowers in different colours on the same tree.
‘Ume’ Plum Flower Mochi
So I made Plum Flower Mochi as one of my January sweets.
It’s got a soft gooey Mochi type sweet as the outer layer that is made into a shape of a plum flower. The sweet white bean paste filling is placed inside as well as homemade plum jam.
This sweet is Vegan and Gluten free.
This sweet was served at a Matcha Bar at the Havan Store during January (sorry to post this information too late) and I am very pleased to hear that it has received a great feedback. I am preparing different sweets for February now so please stay tuned!
It’s Chinese New Year today!
For cerebrationg Chinese New Year I made Fortune Mochies! It’s in a shape of fortune cookie but the outer layer is made of Mochi sweet instead with a hint of cinnamon and filled with smooth sweet Azuki (red) bean paste.
– Mochi gives you happiness! –
Hope everyone bocomes happy in year 2020!😊
Around the New Year’s Day period I feel like I am more Japanese than any other time of a year. It must be because New Year is traditionally such a big event for Japanese and we have three days national holiday in Japan. As my New Year card I used the photo of ‘Kagami Mochi’ sweet this year. Kagami Mochi, two pieces of round Mochi placed on top of each other and decorated with a citrus with a leaf called ‘Daidai’, seemed to be a very spiritually Japanese thing for me. My spirit has been still in traditionally Japanese mode all through January and my second sweet of the year 2020 is this ‘Temari’ Ball.
Handcrafted Art ‘Temari’ Balls
‘Temari’ is a Traditional Japanese handcrafted ball which is made with cloth and embroidery. The materials and pattern provide a very Japanese quality. I made a sweet which is supposed to look like a Temari. Instead of creating a pattern of embroidery I tried to produce the Japanese-ish image with the colour combination.
I made two types of Temari sweet in a different colour combination, one with pink and purple and the other one with green and orange-yellow, and placed a tiny golden ball on top.
The darkest colour of each type is coloured with food. The purple with Ube, purple sweet potato, and green with ‘Match’ Green tea. Both types have a ‘Koshi-An’ Azuki Red bean paste as the centre filling so you can enjoy the taste combination of “Purple sweet potato x sweet Bean paste” and “Matcha x sweet Bean paste”, I assure you that both go so well.
This sweet is Vegan and Gluten free.