During the Elderflower season in May I made two things to preserve the loveliness of the flowers. One of them is the famous Elderflower Cordial and the other one is Elderflower Champagne. Both are made in a similar way by keeping fresh flowers in a sugary water with lemon and lime to extract the flavour and the scent of flowers into the liquid. You can make a refreshing summer drink by adding water to a little amount of the cordial.
However, I wanted to have it not just as a drink, I wanted to taste it as a Japanese sweet. I wonder what type of sweet is the most suitable for using Elderflower flavour and then thought it should be definitely soft Mochi.
As the Mochi sweet with Elderflower flavour, the look has to be very simple and the colour scheme has to be white.
Some parts of the UK and Europe have been hit by thunder storms over the weekend. Although London was not affected much, it rains on and off. I’ve been experiencing difficulty sleeping through several stuffy nights so I am very pleased its’ cooled off. The showers were also very welcome in my garden because the earth was very dry.
There is one plant that looks great in the rain. It’s Hydrangea. The flower is normally pink or blue and it’s said that the acidic soil makes the flower blue and the more alkaline soil makes it pink. It’s now in the flowering season of the water loving Hydrangea and the rain enhances its beauty. I think the pompom-like common Hydrangea looks pretty, however, the one I like is the Lacecap Hydrangea which has a little more delicate touch.
I have made several Hydrangea sweets before and this time I created the Lacecap Hydrangea.
The 16th of June is ‘Wagashi’ Japanese Sweet Day. Although the ceremony is an old tradition that started in 848, it was forgotten once for a long time and reintroduced to the modern Japanese people in 1979. As a part of the ceremony we place sixteen sweets as an offering to the God in order to pray for good health.
Instead of offering sixteen sweets I have been introducing sixteen sweets from all my creation of the previous year recently (2018, 2017 and 2016 with the more detail of the Wagashi Day).
My Sixteen Wagashi in 2019
So I introduce sixteen Wagashi from all the Japanese sweets I created in the year 2019 here.
Happy Wagashi Day for you!
Is there such a thing as too early for watermelon🍉? Not in my book! 😅
This is a Mochi type sweet in the shape and flavour of watermelon. I know watermelon is the king of summer fruit but we are still in the new normal life-style and I couldn’t wait to post this sweet until summer comes.
It’s Vegan and Gluten free.
It’s very windy today in London.
Have a lovely weekend!🍉🍉
Whilst we’ve been locked down, it’s already the middle of May and the Cherry blossom season has been long gone! Luckily I had a chance to see beautiful Sakura blossom in my area during my walking.
Japanese people love Cherry blossom so much that we have lots of words which express scenes relating to Sakura blossom. Even when we see the blossom is ending and some petals are blown away, we find a beauty in the scene of sakura petals floating on water such as a pond or river. We call it ‘Hana Ikada’ which means a flower raft. I made my version of Hana Ikada, Floating Sakura Petals.
It was ‘Midori no Hi’ the Greenery Day in Japan on the 4th of May. It’s a national holiday that people should get close to and appreciate nature. Of course we cannot go outside as much as we’d like in the current situation so I am posting a very green sweet as a reminder how wonderful nature is.
This is a ‘Mochi’ sweet with ‘Matcha’ green tea flavoured filling inside and dusted with more Matcha powder.
We’ve been having the perfect weather for the Bank Holiday. When Easter approaches I always want to make Hot Cross Buns and dream to have it with a huge dollop of clotted cream and raspberry jam. However, last year I wanted to make something similar but also quite different from the usual buns. As a Japanese sweet maker I thought I should try making something similar as a Japanese sweet so I made Hot Steamed Cross Manju. It was a steamed buns with Azuki bean paste filling inside.
For this Easter I wanted to go for a more Japanese sweet and made this one. It still may look quite like a hot cross bun, however, it is a totally Japanese sweet this time. It might be difficult to see its scale but the size of each sweet is very small and it’s about 4cm diameter.
It was more than a month ago but the first Japanese sweet making workshop of this year ended wonderfully. It became the workshop with the biggest attendees of mine. Everybody was very enthusiastic and the class went very smoothly.
Wagashi Making Workshop in January
The class didn’t have just many participants, it had several different nationalities of people with four male. It was very balanced class. I mentioned that the last class in December we had a group of friends using the class as the occasion to celebrate a birthday girl. In this January class we had not one, but two birthday girls so it had a very happy atmosphere for all of us. I was pleased that my workshop has been chosen for a celebration event and hope it will continue having more birthday girls/boys in the future.
It is a little early for expecting ‘Sakura’ cherry blossom but you can see pretty ‘Ume’ Plum flowers in Japan. The flower looks quite similar to cherry blossom but much tinier and with a intoxicating sweet scent. The petal comes from white to dark pink and quite often you can find flowers in different colours on the same tree.
‘Ume’ Plum Flower Mochi
So I made Plum Flower Mochi as one of my January sweets.
It’s got a soft gooey Mochi type sweet as the outer layer that is made into a shape of a plum flower. The sweet white bean paste filling is placed inside as well as homemade plum jam.
This sweet is Vegan and Gluten free.
This sweet was served at a Matcha Bar at the Havan Store during January (sorry to post this information too late) and I am very pleased to hear that it has received a great feedback. I am preparing different sweets for February now so please stay tuned!
It’s Chinese New Year today!
For cerebrationg Chinese New Year I made Fortune Mochies! It’s in a shape of fortune cookie but the outer layer is made of Mochi sweet instead with a hint of cinnamon and filled with smooth sweet Azuki (red) bean paste.
– Mochi gives you happiness! –
Hope everyone bocomes happy in year 2020!😊