Mochi Mont Blanc

When is the best season for having Mont Blanc sweets? It’s using chestnuts so I assume it must be Autumn. However, being a chestnut food lover there is no such thing as a bad time for having Mont Blanc for me.

Mochi Mont Blanc

So I created this Mochi version of Mont Blanc. On top of a soft mochi type sweet plenty of chestnut cream swirled up. It was a little hard to squeeze out chestnut paste and it does not look as I wanted. However, it is a hand/home-made sweets after all. If it tastes good, who cares.

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Beautiful Sakura Season

When I opened my blog for writing this new article I was so shocked to realize that it hasn’t been updated since the beginning of March. I know I haven’t posted much lately but there’s no excuse for nearly three months of absence. However, one thing I can tell you is that I have been creating sweets and there are lots of photos of them and half written articles in my folder. It was just because many things happened. We are at the end of May now and I have almost missed the opportunity to post about the beautiful Sakura season. Almost! We are still in springtime, right? So, it’s better late than never!

The beautiful season passed very quickly. I am talking about the Sakura Cherry blossom season of course. In a normal year cherry blossom flowers at the beginning of April. It’s the start of an academic year in Japan so all parents and children who are dressed up for the entrance ceremony to school take a photo with fully blossoming cherry trees. However, I heard that cherry blossom opened so early this year and it was actually the earliest flowering in 1200 years in Japan. It means that the parents and children could not have a memory shot in front of the beautiful sakura this year sadly.

Although it’s been so cold in the UK for 2-3 weeks now in May, we had wonderful weather at the beginning of April. It was good enough weather for viewing single-petal cherry blossoms which was also great timing when the strict lockdown was just eased a little. Lots of people were in the park but still socially distancing between each group.

Sakura sweets

For this springtime I made several cherry blossom sweets and the first ones are these. They might look similar to the one I made last spring but I introduced a little different technique.

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Hina Mochi

The 3rd of March, was Hina-matsuri the Girls’ Day in Japan. People celebrated the girls’ healthy growth by placing Hina-dolls and having some special food and drink on this day. The most famous meal for this day is Chirashi Sushi with clear soy sauce based soup with clams. Since it is the flowering season of Plum tree, the day is also called Momo-no-sekku which means Plum blossom day. In sweets wise we have Hishi-mochi, a diamond-shaped tri-coloured mochi in green, white and pink, and Hina-rice-crackers etc.

Hina-Mochi

I made a Mochi type sweet for this year’s Hina-matsuri. What I wanted to create was a mochi which reminds of Hishi-mochi sweet.

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Snowing but Nearly Spring

By following Storm-Darcy’s arrival to the UK very cold air has been sitting over London for a few days now. It snowed at the weekend and since then we still have some white cover left on ground even after two sunny days. It may seem like we are in the middle of winter but I know nature is preparing to be ready for spring.

Nearly Spring

I created this sweet with the image that a tiny plant sprouting out from white blanket of snow in my mind.

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