Just one week to go till Christmas! I know we live in uncertainty at the moment especially in the UK. However, how about having Japanese sweets with your family for this year’s Christmas? I know it will be difficult to gather with many friends but you can have a little cheerful time with your family by sharing these little festive sweets.
The four festive sweets have all different centre filling and are going to be in a box set.
The Wagashi members are
Father Christmas: Nerikiri with smooth Adzuki (red) bean paste filling
Rudolf: Mochi type with Sweet Chestnut filling
Snowman: Mochi type with Yuzu flavoured filling
Christmas Wreath: Nerikiri with Matcha flavoured filling
They are all Vegan and Gluten free.
The Christmas Wagashi Box are available to preorder from here now and you can collect it from the Havan Store (262 Kensington High St, London) between the 22nd- 24th December.
*PLEASE NOTE: This box set is for collection only!
Your long waiting is over! I am pleased to announce that the ‘Wagashi’ Japanese Sweets Making Workshop in London will be held next month. The theme of the workshop is “Autumn Colour” and we are going to make ‘Momiji’ Japanese maple, Ginkgo leaf and Chrysanthemum. All the sweets we will make are vegan and gluten free.
Although it will be held at our usual venue, the Havan Store, because of the concern regarding the pandemic, this time we’ll have two sessions of a smaller class with a limited number of participants.
Wagashi Making Workshop in Autumn
Date: the 13th November (Saturday)
Time: 11:30 – 13:00 / 14:45 – 16:15
The ticket sales have just started. For getting your seat could you please visit:
In the previous post, I introduced my Mochi Watermelon. It’s a Mochi-type Japanese sweet which looks like a Watermelon on a tiny scale. So on this post, I’d like to show you what the inside of the sweet looks like.
The inside of Mochi Watermelon
So this is what the inside of the sweet looks like.
I have been creating several Japanese sweets with summer fruits. They are mochi with nectarines, coconut & pineapple etc and the newest version are these ones in the photo. It’s Mochi Watermelon.
They are Mochi type sweets in the shape of Watermelons. The centre filling was made with plenty of watermelon juice so it is not just the shape that the sweet is like a watermelon, but the flavour is the real too. For the fruit seeds I added some black sesame seeds inside. I was a little sceptical for adding coarse ingredient into a smooth sweet, however, it was a big delight to find out the little crunch of sesame seeds gives a great texture in your mouth.
These sweets are Vegan and Gluten free.
These Mochi Watermelons are one of the Japanese sweets available for you at the Havan Store (262 Kensington High St, London) weekends now with pre-order. Another available sweets are Matcha Strawberry Mochi Daifuku and Coconut & Pineapple Mochi.
The quarter final match ‘England vs Ukraine’ of Euro 2020 is on tonight. I made the British bulldog with Japanese sweet for supporting England in the last World Cup so this time I created the Queen’s Corgi for supporting them. It’s a plant based edible Corgi.
Wagashi Day started dating back to the year 848 when there was an outbreak of plague in Japan. On the 16th of June the Emperor made the offering of sixteen confectionery to a shinto shrine as the greater purification of bad luck. He prayed for the end of the epidemic and good health. Since then this day became Wagashi Day.
Instead of making offering, I have been using the day as an opportunity to introduce my creations. Although Wagashi day passed two days ago, I’m going to show you my sixteen sweets I created in the year 2020 and pray for the end of this pandemic and great health to you all! 😊💕
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.
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.
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.