Mystery Sweet

It’s another ‘Guess What This Sweet is?’ Quiz time!

This is a Mochi type sweet with a particular flavour packed inside.

Mystery melon2

I’m sure it’s not difficult to guess the flavour of this sweet?!

Anybody wants to give an answer?

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Wagashi Workshop in London in Summer

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.

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Galaxy Mizu Yokan

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.

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A little late for the Season but … Lilac Sweet

FlowersOne 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.

Lilac

Here is my Lilac sweet in Lilac colour.

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‘Mochi Heaven’ Stall Ended!

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.

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Wagashi Workshop in London (May/19)

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.

workshop

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Strawberry Daifuku

It is a phenomenon to me that there are so many western people who likes ‘Mochi’ these days. Mochi is Rice Cake and usually we make it by pounding glutinous sweet rice. When I looked back at the time when I started making Japanese food and sweet to friends in England many years ago, everybody disliked Mochi. It could be to do with the gooey texture or quite blank taste I don’t know, but even when Mochi was hot or cold, sweet or savoury it didn’t go well. However, now so many people like it or even love Mochi!

Strawberry Daifuku

I have introduced you Clementine Daifuku two weeks ago. It is a very good version of fruity ‘Mochi’ type sweet. Mochi goes well with Sweet Bean Paste and fresh Fruit. But the most known fruity Mochi sweet is this Strawberry Daifuku.

Strawberry Daifuku

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Kashiwa Mochi

The Children’s Day has ended. It was the 5th of May in Japan. There are several traditions people do on that day including eating special food, particularly sweets. One of them is called ‘Kashiwa Mochi’. As you can guess from the name it is a ‘Mochi’ type of sweet and has some kind of central filling inside. The filling can be various but normally it is Sweet Azuki (Red) Bean Paste. The most characteristic feature of the sweet has come from its figure. It is wrapped up with an Oak leaf and ‘Kashiwa’ in its name means Oak in Japanese.

I saw many photos of Kashiwa Mochi on social media. I really wanted to eat it so I suddenly started making my own one on the Children’s Day. That is why I could not post this article in time. However, there was a problem. I didn’t have Oak leaves for wrapping the sweet…

Kashiwa Mochi

This was the solution for having my own Kashiwa Mochi. I made a Leaf with Japanese sweet so the leaf is edible too.

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