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.
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 hosted several ‘Wagashi’ Japanese Sweet Making Workshops. They were mainly for adults and I had been thinking that it would be great if I could have a Workshop that people could participate with their children. In order to make this plan possible there were several issues to clear and the biggest one of them was that the event has to be held daytime. For solving the problem I thought it would be best if the event was held during the school holiday period. In case this idea happens, I have been considering several designs for sweets which are attractive and also simple enough for children to make but enjoyable for adults too. After going through many possibilities I finally picked three designs in the summer theme and set up a date and the venue to have a workshop on the 25th of July.
Wagashi Making Workshop (July/’19)
I had a ‘Wagashi’ Japanese Sweet Making Workshop in the Summer theme on the 25th of July and it ended well.
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.
One of the magnificent shrubs that has a brilliant colour and scent in early spring is Lilac. I made a sweet in a shape of Lilac flowers a little earlier, however, could not manage to write and edit it until now. Its flower comes out around at the beginning of May, so this post is basically one month late. I am sorry about that. Once the spring season starts everything in a garden grows so quickly. When you have some events and engagements it is very difficult to catch up and that is my excuse for delaying to publish this article.
Anyway, it’s the exactly same case as my recent post of Choisya that I wanted to make a sweet of Lilac every spring. It produces such a wonderful scent at the front of my garden and I really had to create it into a sweet. I have two types of Lilac in my garden. The one near my back door has white flowers and the other shrub gets purple flowers so it took a while to decide how I was going to produce the design of Lilac flowers and which colour I should use. I probably love white flower shrub more. Thit is because white flowers have the sweeter smell and the purple one (Syringa vulgaris) is quite vigorous. However, when one says ‘Lilac colour’ it means light purple colour so I had to go for the purple one this time.
Here is my Lilac sweet in Lilac colour.
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.
It is so great that my ‘Wagashi’ Japanese Sweet Making Workshop is becoming almost a monthly event. This time it was at a new venue that was in an interior shop with a beautifully setting located in a quiet courtyard in North London.
Wagashi Making Workshop (May/19)
I had five participants who were willing to join me for this workshop. They are three female and two male, two of which were Japanese. I was very pleased to have this wonderfully mixed group of people.
Here is another sweet in the spring theme.
Have a wonderful Weekend!