Categories
Kuzuyaki (Grilled Kudzu)*
Tag: wagashi
Categories
Ukishima (Floating Island)*
Categories
Uchimono (Pressed Sweets)*
Categories
Sakura Mochi*
Categories
Sasamaki (Bamboo Leaf Wrapped Sweets)*
Categories
Tamasudare (Jeweled Reed Blinds)
Tamasudare (Jeweled Reed Blinds)
Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com
INGREDIENTS
- kanten (agar agar) 14gm (0.5oz) or 2 sticks
- water 900cc (3.6c.)
- sugar 300gm (10.5oz)
- mizuame (or light corn syrup) 2T
- koshian (sweet smooth bean paste) approx. 30gm (1oz) per sweet
- yellow food color – approx. 2 drops
- umeshu (plum wine) 1T
PREPARATION
- Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of hours. Squeeze the excess water from the kanten and tear into small pieces. Place the kanten and water in a heavy bottom pan and cook over low heat until the kanten is dissolved.
- Add the sugar and mizuame, or corn syrup. Continue to cook until the sugar is completely dissolved.
- Strain through a fine strainer and return to the pot and cook a little longer. (Be careful that you do not cook too long or the kanten will become too hard.)
- Turn off the heat and stir in umeshu and a small amount of yellow food color to achieve a golden color. Stir well.
- Pour into a parchment-lined nagashikan mold, that is approximately 6″ X 7″ X 2″ (1000cc [4c.]) and let cool. Bubbles can be removed by running a piece of Japanese washi paper over the surface. (Note: Any similar size glass or plastic container may be used.)
- Form the bean paste into tawara (bale) shapes.
- Using a serrated tofu knife, cut the kanten into long, thin strips. The strips should be long enough to wrap completely around the formed bean paste. Carefully wrap the kanten around the bean paste. The sweets can be chilled before serving. Place on a towel to blot any excess moisture before serving
NOTE: Any non acidic flavoring can also be added when adding the color. Acid will cause the kanten not to gel properly.
Categories
Mizubotan (Water Peony)*
Categories
Hatsukari (First Geese)*
Categories
Hanami Dango*
Categories
Midori no Hoshi (Green Stars)
Midori no Hoshi (Green Stars)
Named「みどりの星」Midori no Hoshi (Green Stars) by Hounsai Daisosho, this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu on July 19, 2010.
Glenn A. Sorei Pereira
GAPereira@aol.com
INGREDIENTS
- Powered kanten 12g
- Water 600 cc (2.4c)
- Granulated sugar 700g (25oz)
- Light corn syrup 80g (3oz)
- Limoncello 4Tbs
- Blue food coloring 3 drops
- Nagashikan (lined mold) 5 ½” x 6″
- Kinpaku (gold leaf) a few sprinkles on each sweet
PREPARATION
- Place kanten and water in a heavy bottom pan and cook over low/medium heat until it reaches a light boil. It is important to stir continuously.
- Add sugar and stir until dissolved and once again bring to a light boil. Add corn syrup and continue to stir. Once again bring to a light boil. Turn off heat and add limoncello and coloring.
- Ladle hot mixture into nagashikan that has been rinsed in cold water. Bubbles or residue that form on top can be removed by running a piece of Japanese washi paper over the top. Let cool at room temperature until solid.
- Remove from nagashikan and cut length into thirds. Cut each third into fifths with serrated tofu knife. Refrigerate to chill and sprinkle with kinpaku before serving.
- Makes 15 sweets.
Categories
Hanabira Mochi*
Categories
Aoume Konashi (Green Plum)
Aoume Konashi (Green Plum)
Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com
INGREDIENTS
- koshian (sweet smooth bean paste) 300 gm (10.6 oz)
- flour 30gm (approx. 3 T)
- mochiko (sweet rice flour) 3gm (approx. 1 tsp)
- granulated sugar 15 gm (approx. 1/2 oz)
- mitsu (sugar water syrup)
- shiro-an (sweet white bean paste) 200gm (7 oz)
- green & yellow coloring
PREPARATION
- Mitsu is sugar water syrup that can be made in advance and kept in the refrigerator. To make mitsu, dissolve equal parts of sugar and water in a saucepan over low heat. When the sugar is melted transfer to a glass container and let it cool.
- For the konashi, knead the flour and mochiko into the koshian until it is completely incorporated.
- Place the mixture in a cloth lined steamer and steam over medium/high heat for approximately 15 minutes or until all of the raw flour taste is gone.
- Remove the cloth, and bean paste, from the steamer and knead further using clean damp cotton towels. As you knead the bean paste, slowly incorporate the sugar. If the bean paste gets too sticky it can be kneaded using plastic film like Saran Wrap.) Once the sugar has been completely incorporated, and the bean paste has cooled slightly, the mitsu can be added. Continuing to use a damp towel knead in a small amount of the mitsu (approx. 1 to 2tsp). (NOTE: If coloring or flavoring is to be used it can be kneaded in after the mitsu.)
- Coat the outside of the konashi with some mitsu and place in a glass bowl to cool completely for several hours. The bowl can be covered with plastic wrap after it cools to prevent it from drying out. When ready to use, knead further using a little mitsu on your hands to prevent sticking.
- To make Aoume: Prepare green konashi using green and yellow color.
- Wrap about 25gm (.88oz) green konashi around a 15gm (.5oz) ball of white an (sweet bean paste). Using a small piece of wood with sharp edges (like a kamaboko fish-cake board), press the pointed edge into the end of the konashi. Rotate the sharp edge of the board to opposite side creating an indented line.
Categories
Ajisai Kinton (Hydrangea Kinton)*
