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?
Zunda Cream Mochi
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.
I mentioned in my previous post of Cinnamon & Cream Mochi I created several types of Mochi this summer and this Watermelon Mochi is another one.
As you can tell from the name and the appearance of the sweet I used Watermelon as the flavour of filling inside. Two years ago I made similar (in the look and also the name) sweet which I named Mochi Watermelon but there is a minor difference between them. Basically the one two years ago was in a shape of the fruit as well as the flavour, and the one I made this summer was Mochi with the flavour packed inside.
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?
This summer I made Mochi in several flavours and this sweet is one of them.
Cinnamon & Cream Mochi
I named this sweet as Cinnamon & Cream Mochi but it is probably more suitable to call it ‘Yatsuhashi’ Cream Mochi.
People who have visited Japan, particularly in Kyoto, might have heard the name Yatsuhashi before. It’s a famous sweet from Kyoto that Mochi flavoured with cinnamon and Kinako (roasted Soybean powder) wrapping up sweet Adzuki (Red) bean paste filling.
My Cinnamon and Cream Mochi is a Mochi sweet coated with the same mixed powder as Yatsuhashi sweet. I used Sweet Adzuki (Red) bean paste and whipped cream as the central filling. The cream inside has been softly whipped and if you have this sweet half frozen, the cream part becomes almost like Ice cream. Basically it is a fusion of Japanese and western sweets and it’s great to have as a dessert after a dinner.
It’s Gluten free.
It’s the ‘Tanabata’ night tonight! (Regarding Tanabata, please read my previous post😊)
Let’s hope we can see the Milky Way!!
This Sunday, the 7th of July, is a special day called ‘Tanabata’ in Japan. It’s not a national holiday but it is the day that everybody hopes to have good weather and looks up at the sky in the evening. It came from the ancient story that a young loving couple was forced to live separately each side of a river by the God. It was because they loved being together too much and neglected their work. However, the God saw that they were too saddened about the fact that they could not see each other anymore, he gave them permission that they could cross the river to meet once a year if the weather was good and the sky was clear. That one day they are allowed to see is the 7th of July. It’s an ancient story which was supposed to be happening in the sky. The lovers were actually stars and the river was the Milky way. I mentioned this story in more detail in the past so if you are interested to know more, please visit my old post of Tanabata with Cosmos sweet.
So the Tanabata day is coming tomorrow. It is known as a Star festival and a wishing day in Japan and there are some places having a festival too. Last year I made the Bamboo Japanese sweet for this occasion with ‘Sasa’ Bamboo leaf shaped sweet and the red and yellow wishing paper strips as decoration. I was wondering what sort of sweet I should make for this year’s Tanabata day. I wanted to make something quite different.
Galaxy Mizu Yokan
This one is my Tanabata sweet this year.
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!😊
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.