Have a lovely weekend!
Have a lovely weekend!
In my previous post I set up a Mystery Sweet Quiz. It was a simple guessing game to answer what kind of flavour/ingredient this sweet has for the centre filling. Maybe because I posted it on a weekend, it did not get many people’s attention on my blog but I posted the same quiz on my Instagram, twitter and facebook too and several people joined to this game there. Thank you Guys!
(Hint 1) My first hint was this photo of the sweet. I also mentioned that the ingredient was something becoming quite popular in the UK.
The answer, ingredient, is getting really well known in London so I thought somebody would guess it easily, but nobody did.
(Hint 2) The outer look and colour of sweet is usually associated with the flavour of the central filling for my sweets
With this hint people could still not give me the right answer, however, some named quite unusual ingredients in a green colour that I would like to try using sometimes in my sweet making.
(Hint 3) The ingredient is not unusual in the UK anymore and you can find it in a super market, either cooked or frozen these days.
With this third hint one person got the answer quite right. But have you?
So, the answer is that this sweet is Zunda Mochi!
It’s another Mystery Sweet Quiz time for you!
Here is a Mochi type Japanese sweet I made this summer and I’d like to know ‘What do you think the flavour of this Mochi sweet is’.
It’s got a central filling which is made with some ingredient that is becoming quite popular in the UK (and maybe Western worldwide). It is not that unusual to see this ingredient being used as sweet in Japan, but it might be a little surprise for British people.
I look forward to hearing what you think.😉
Have a lovely weekend.
It’s another ‘Guess What This Sweet is?’ Quiz time!
This is a Mochi type sweet with a particular flavour packed inside.
I’m sure it’s not difficult to guess the flavour of this sweet?!
Anybody wants to give an answer?
I have an announcement. This became rather short notice but I have just decided to have a stall in a local Market this Sunday.
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.
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!😊
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.
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.
This is one of my Sakura sweets for this year.