Shamrock on St. Patrick’s Day

Today, the 17th of March is St. Patrick’s Day. Saint Patrick was the foremost patron saint of Ireland and his death on this date is traditionally a festival day for the Irish community.

The famous symbol of Ireland is a Shamrock so lots of people wear something green on them. I have seen places where people even coloured the river green for this day (which I’m a little against the idea). However, do you really know what a shamrock looks like? I made two types of Japanese sweets for this St. Patrick’s Day that look quite similar but slightly different. So, tell me which one you think is a Shamrock.

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Mimosa, Mimosa and Mimosa

You might have seen many photos of Mimosa flowers last week and wondered why these flowers now? It was because the 8th of March was the Mimosa Day. Actually it was the International Women’s Day and the flower is the symbol of the day. I was not planning to make any sweets that day but when I heard it was the “Women’s” Day I thought I had to do something to celebrate particularly for this day. I made some sweets with a Mimosa design but I could not take photos quickly enough for posting to my Blog here in time on the Wemen’s Day. However, as I believe “being late is better than never”, so here it is.

Mimosa Sweets

As soon as I had Mimosa’s image in my mind I got some idea. I tried making these three types.

Mimosa 1

The image in my mind was lots of fluffy tiny yellow pompoms on the tips of every branches that reach out with the blue sky as the background.

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My New Tools and the First Attempt

When I come back from Japan my suitcase is always full, actually too full and overloaded which means sometimes I have to remove some stuff from it. It’s normally filled with Sencha green tea, sweets and some other Japanese food that are either difficult to find or too expensive in London. However, when I returned this time in February there were something different I brought back in my luggage.

They were my brand new tools for making Japanese sweets. Now I am back in London and started creating Japanese sweets. I could not wait to see if I could use them properly. I have seen that many professional sweets makers were producing beautiful sweets by using the same tools and could not wait to try out how I can use this.

Practice1

This sweet is the very first trial I made as a practise, so it is far from the perfection. I realised that controlling the grip of the tool is the key to producing a great result and I need a lot of practice. One of the petals came off by cutting too deep, but I am quite pleased to see the outcome as this was my first attempt. I don’t know how it looks to you but I hope you can see this as the shape of Chrysanthemum or some kind of flower. I am going to carry on practising and hopefully I can show you the great result of a Chrysanthemum by this autumn.

White Daffodils

So officially or perhaps unofficially ‘yet’ it is spring here in London. By following my previous post with ‘Ealy Spring Field’ I am going to introduce another early spring flower that you can find right now.

Daffodil-Flower-Record-Group_0a3cc90f-7f51-4a18-bf08-a9a89bb59cb6_x2000_crop_centerThey are Daffodils. Both Daffodil and Crocus are bulbous plants so they use energy stocked up in their bulbs to spread out the leaves from the ground even in the toughest season and try to be ready for opening flowers just on time when the sun warms up the air. I have to say their timing this year was perfect.

White Daffodils

I created yellow Daffodils last year so this year’s ones are pure White flowers.

W Daffodil2

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Early Spring Field – Crocus

van-zyverden-flower-bulbs-21430-64_1000‘Spring has come!’ This is the phrase my late father, who was eager to learn English but could not complete his desire, liked to say whenever the weather was becoming warm. Even before the end of February now the weather is so mild in London, unlike the usual dark grey English weather this time of year it is very sunny with beautiful blue sky. So I go out for a walk and find some bulbous plants flowering.

Crocus

The scene with yellow and purple dots in the field made me smile. They are the flower buds of Crocus just about to open.

Spring Field Crocus 1

So this is my interpretation of the cheerful early spring field as a Japanese sweet.

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Cosmos, Japanese Sweets

Before the year 2018 finished I received an order of my sweets from a Tea shop My Cup of Tea (Piccadilly Circus, London). I was asked to make two types of sweets for their Tea & Sweet Tasting event. I have already introduced one of the sweets that I had created for them. That is Gingko, here on my blog. It was a ‘Mochi’ type sweet with the soft and sweet Mochi outer layer wrapping up sweet white bean paste filling inside created into a shape of Ginkgo leaf in yellow autumn colour.

So I wanted make another sweet with a different type of material. I also wanted it to have a little more colourful design and then I chose a sweet in a pretty flower shape of Cosmos.

Cosmos

cosmos2-1

SFCOS114-2_mediumThis is one of the designs I selected as ‘Nerikiri’ sweets. Nerikiri is one of the most traditional Japanese sweets that is used to serving at a tea ceremony. Because it was still Autumn time I created it into a Cosmos flower. It is actually quite a nostalgic flower for me from my childhood. It comes in a shade of white to striking dark pink colour on very soft and delicate looking leaves. Continue reading

Christmas Wreath

Merry Christmas, everyone! I hope you had a wonderful day yesterday. Today, one day after Christmas, is called Boxing Day and the Winter Holiday continues in the UK. This year I created two Japanese sweets for Christmas. One of them is Poinsettia in my previous post and the other one is Christmas Wreath.

Christmas Wreath

I had been having some idea of making this design for the last two years but this is the first one I tried to make into a shape. This is my Christmas Wreath.

Wreath1

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Poinsettia

B9330269811Z.1_20171118101738_000_G4BKBEKRJ.1-0It is the final month of the year and only one week’s left before a brand new year starts. It means the biggest event for most of the families in the UK is coming soon. It is of course Christmas! There are many things that relate to Christmas and one of them which is quite significant is a plant called Poinsettia. Poinsettia is originally for a warmer place but maybe because of its bold colour combination of vivid red and deep green it makes the most Christmassy looking decoration in your house.

Poinsettia

This is one of my ‘Wagashi’ Japanese sweets for December.

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Mochi Ginkgo and the Sweets Order

Oh, No! It’s already middle of December! The final month of a year. We have only two weeks before the brand new year starts. The time seems to pass more and more quickly every year. Is it the sign of aging? It has been quite a mild winter so far, but now the weather has become wet and cold which is the typical winter in England. Before it became this wintery weather I received an order of my sweets for a Tea & Sweet Tasting event held at a Tea shop My Cup of Tea. The tea shop ordered two types of ‘Wagashi’ Japanese sweets, so I decided to make one ‘Nerikiri’ and the other ‘Mochi’. I wanted them to be something pretty and also in autumn colour.

Mochi Ginkgo

This is one of the sweets I made for this Tea & Sweet Tasting event order. Yellow Ginkgo ‘Icho’ and Red Japanese ‘Momiji’ Maple leaves are the most significant autumn colour so I thought serving sweets in Ginkgo design would be perfect in November. The sweets look quite similar to the sweets I made last year. Last year’s one was made with a different type of Japanese sweet pastry ‘Nerikiri’ which is easier to create shapes, but the sweets I made this time were made of ‘Mochi’.

Mochi Ginkgo3

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