Kimika Soko Takechi
Larry Sokyo Tiscornia
Glenn A. Sorei Pereira
Named by Hounsai Daisosho みどりの星 midori no hoshi (green stars),this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu, Hawaii on July 19, 2010.
Salted cherry leaves can be purchased at some markets in Japan.
The name of this sweet means "flower viewing dumplings" eaten during the cherry blossom season. The brown represents the tree trunk and branches, the green the leaves and the pink the blossoms.
Make 3 batches of konashi (one with pink colored bean paste, one with azuki (adzuki) bean paste and one white bean paste flavored/colored with yomogi [mugwort]). You can either use fresh yomogi that has been washed, blanched and chopped, or the dried variety available in Japanese and Asian markets. If using the dried variety, soften in a little cold water before using. If yomogi is not available a nice flavor and color can be achieved by using matcha, powdered green tea.
Divide each of the 3 batches into 15gm (1/2oz) pieces and roll into smooth balls in the palms of you hands using a little mitsu if needed. Using a bamboo skewer, first thread the brown ball, then the green one and finally the pink.
If serving in a traditional dangobako (dumpling box) leave a little space between the green and pink ball so that the skewer can rest on the box divider. It is also a good idea to place the pink ball so that it covers the tip of the skewer.
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