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!
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.
The Children’s Day has ended. It was the 5th of May in Japan. There are several traditions people do on that day including eating special food, particularly sweets. One of them is called ‘Kashiwa Mochi’. As you can guess from the name it is a ‘Mochi’ type of sweet and has some kind of central filling inside. The filling can be various but normally it is Sweet Azuki (Red) Bean Paste. The most characteristic feature of the sweet has come from its figure. It is wrapped up with an Oak leaf and ‘Kashiwa’ in its name means Oak in Japanese.
I saw many photos of Kashiwa Mochi on social media. I really wanted to eat it so I suddenly started making my own one on the Children’s Day. That is why I could not post this article in time. However, there was a problem. I didn’t have Oak leaves for wrapping the sweet…
This was the solution for having my own Kashiwa Mochi. I made a Leaf with Japanese sweet so the leaf is edible too.
This is one of the woodlands which is in walking distance from my house. It has a dense natural plantation with lots of insects and birds singing around. I appreciate the community that is looking after this wonderful space.
Have a great Weekend!
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
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.💁🏻♀️
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.
The most awaited 🌸 season is ending …
Have a wonderful weekend!
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.
How was your Easter? It was very nice that we had great weather for this Bank Holiday weekend. About one week before Easter time six people gathered in a Tea shop in Soho London and my Workshop in April finished successfully. It’s great the daytime is becoming longer now and when we started the Workshop at 7pm the outside is still bright.
Wagashi Making Workshop (April/19)
This time all the participants had tasted my sweets before and we had two workshop repeaters amongst them.
Look how smiley everybody in the workshop is. Of course they looked very serious when they had to concentrate on making the shape of the sweet but quite often we all went in bursting a laughter! It was such a relaxed great atmosphere. It’s great to see everyone was enjoying the time being there.
Happy Easter, Everyone! There are many Easter related food and sweets but there is one thing I make every year, which is Hot Cross Buns. I like its spicy taste and the smell filling in the kitchen while you are baking. It is just heaven! I am trying to stop using animal products these days but I love Cream or Clotted Cream on that spicy buns.
This year, however, I decided to make something similar in shape but completely different. The sweet I made was not baked→steamed, not buns→Manju. Got it? I made a Japanese steamed sweet ‘Manju’ with a cross on top.
Steamed Cross Manju
Steamed Manju is good as it is, whether it is hot as just steamed or cold with a bowl of tea or coffee. However, because I made these Manju look like Cross Buns this time I also set it out like the teatime version on Easter.
This is ‘Clementine Daifuku’. Daifuku is a ‘Mochi’ type Japanese Sweet and usually filled with Sweet Bean Paste inside the Mochi outer layer. However, the combination of it with additional fruit is great and ‘Ichigo Daifuku’, the one with strawberry, is very tasty and hugely popular. I had seen someone was making Daifuku with tangerine and wanted to try making it myself.
I made some of these Japanese Sweets with Orange coloured Mochi outer layer and some with white one (natural Mochi colour). It was not that unusual if I left the white sweet as it was, but when I placed the green part on top it looked something so unknown. It made me think it could be a round white aubergine or … what? That was how the ‘Guess What this Sweet’ Quiz started in my previous post.