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24 days ago by dragonlife

It had been some time since I checked on that great confectionery institution in Shizuoka City, LE CAFE-LABO, so yesterday afternoon I paid a visit to their shop In Isetan Department Store to find out if they had a new creation on display for my students! In fact they did! The cake is called “Acapul ...

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26 days ago by dragonlife

Here is another traditional Japanese Cake/Wagashi: Hanabira Mochi (菱葩餅 in Japanese)! Hanabiramochi is a Japanese sweet usually eaten at the beginning of the year. Hanabiramochi is also served at the first tea ceremony of the New Year. The name “hanabiramochi” literally means “flower petal mochi”. Th ...

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29 days ago by dragonlife

Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom). Sakura Mochi (桜餅) or Cherry Blossom Mochi has been popular all over Japan since the beginning of gastronomy in the Lan ...

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29 days ago by dragonlife

Here is an example of what could be done by a Japanese chef as Wagashi/Japanese Cake! This particular Birthday Cake creation is the work of Chef Maeda at Kouseido in Osaka City! Will look around and post other creations whenever I can! Here is a breakdown of the above: “Momo”/Peach “MIkan”/Orange “T ...

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31 days ago by dragonlife

Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder. As promised here is a simple recipe for kinako/黄な粉, roasted soy beans powder, so often used with Japanese cakes/Wagashi! Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly ...

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33 days ago by dragonlife

Wagashi/Sakura Mochi Here is a simple way to make mochi. Bear in mind that mochi can be eaten fresh as it is especially with wagashi cakes and that it can be mixed with other ingredients for colouring. It can be aslo dried and grilled and also included in soups and other recipes such as mochi pizza! ...

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37 days ago by dragonlife

Here’s the latest creation by my good friend, Bernard Heberle, the owner-patissier at Abondance in Hamamatsu City! It is called “Tisane”, or herb tea infusion. In his own words: “Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine. La com ...

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38 days ago by dragonlife

In my previous article, I introduced the recipe for “red sweetmeats” or just “anko” in Japanese, an improtant ingredients in Wagashi. But the red/violet colour is not always wanted. Another popular way to make anko is to use “ingen mame”/kidney beans (US), or string/French beans (Europe). Note that ...

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40 days ago by dragonlife

One main ingredients in traditional Wagashi/Japanese Cakes is “anko” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”. I would like here to introduce a simple way to make one’s own “anko” at home: INGREDIENTS: Azuki/Adzuki/red beans (in Japanese: 小豆): 150 g Sugar: 150g Sal ...

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42 days ago by dragonlife

There is a traditional way of making cakes in Japan that ought to please no end vegans and people allergic to wheat flour and dairy products, namely Wagashi! Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, an ...

SHIZUOKA GOURMET - shizuokagourmet.wordpress.com · Rank: 54,463 · 29 references