Tag

Anko

Autumn Food, Blog

Ohagi

The Autumn equinox is nearly upon us. In Japan it is a Buddhist festival known as higan. In the spring it is known as haru no higan . To celebrate I made Ohagi. This is a traditional confectionery made of sweet mochi rice pounded and shaped with a red bean centre . It is traditional to take these with flowers and incense to the graves of ancestors at this time. In the spring the sweets are called Botamochi named after the tree peony botan . In the fall the same sweets are called ohagi named after the clover bush hagi. I covered mine with kinako and black sesame .

Served with a nice green tea they make a wonderful treat .

This is how to make your very own ( it takes a little time but is well worth the effort !)
1 cup of Japanese rice
1 cup of mochi rice
plastic wrap
tsubu-an ( bean paste )
toppings  matcha powder,kinako ground black sesame powder
first wash your rice together really well changing the water a few times
place in your rice cooker with water up to level 2 and cook until done
then pound your rice I use the end of a rolling pin until some it’s mashed but still has some grain don’t over pound or it will be to sticky mix it as your pounding in between with your rice paddle so it’s even.
take about 70g of rice if your having rice on the outside and make balls of these in plastic wrap . Flatten each one spreading it out. Measure out balls of bean paste 30g and place in the middle of each flattened out ball ( mould  the rice around the bean paste .
If you want to do a reverse 40g rice and 60g red bean paste .
when they are all done roll them in your chosen topping .
I like to then wrap each one in plastic wrap and freeze them and defrost over night ( great for a bento dessert ) .

Blog, Spring Food

Botamochi

The bi-annual days of the vernal equinox are nearly upon us. In Japan it is a Buddhist festival known as higan. In the spring it is known as haru no higan . To celebrate I made Botamochi. This is a traditional confectionery made of sweet mochi rice pounded and shaped with a red bean centre . It is traditional to take these with flowers and incense to the graves of ancestors at this time. In the spring the sweets are called Botamochi named after the tree peony botan . In the fall the same sweets are called ohagi named after the clover bush hagi. I covered mine with different toppings matcha,kinako and black sesame . I also made a reverse one with the rice on the inside . Spring is nearly here . ぼたもち (牡丹餅) (おはぎ) 私は春分点のために作った ほぼ春です!

This is how to make your very own ( it takes a little time but is well worth the effort !)

1 cup of Japanese rice

1 cup of mochi rice

plastic wrap

tsubu-an ( bean paste )

toppings  matcha powder,kinako ground black sesame powder

first wash your rice together really well changing the water a few times

place in your rice cooker with water up to level 2 and cook until done

then pound your rice I use the end of a rolling pin until some it’s mashed but still has some grain don’t over pound or it will be to sticky mix it as your pounding in between with your rice paddle so it’s even.

take about 70g of rice if your having rice on the outside and make balls of these in plastic wrap . Flatten each one spreading it out. Measure out balls of bean paste 30g and place in the middle of each flattened out ball ( mould  the rice around the bean paste .

If you want to do a reverse 40g rice and 60g red bean paste .

when they are all done roll them in your chosen topping .

I like to then wrap each one in plastic wrap and freeze them and defrost over night ( great for a bento dessert ) .

 

Blog

Sakura Mochi

It’s Hanami season !
In Japan it is traditional at this time to make Sakura mochi .
Sweet sticky mochi rice with a bean paste filling wrapped In pickled Sakura leaves and topped with a Sakura flower .
The last ones I made I had to make some marzipan leaves as I didn’t have the pickled Sakura ones but I was lucky enough to be sent some by my good friend @violet_1223 so I decided to make some more .
自家製さくら餅 ???

Blog

Ogura Toast

Ogura Toast
Ogura Toast
Ogura Toast
Ogura Toast
Ogura Toast

Good morning
Ogura toast with home made anko,coconut yogurt ( instead of the normal cream) and strawberry flowers . A latte and some grapefruit and orange segments on the side .
Nagoya specialty dish with warm toasted bread, topped with red bean paste is my Japanese-theme breakfast to day.
Have a wonderful day everyone.
Ogura Toast 小倉トースト
自家製のあんこ、イチゴ、ココナッツヨーグルト

Blog, Spring Food

Ichigo Daifuku

Good morning . ????? I made soft ichigo daifuku Strawberry Daifuku (Strawberry Mochi) いちご大福 Daifuku is a traditional Japanese wagashi . This one is mochi with anko (sweet red bean paste) and strawberry filling. There are many varieties of Daifuku, but it’s the same soft mochi with different fillings . During the spring time, Japanese confectionery shops sells a seasonal daifuku. This one always reminds me of the Sakura season I spent in Kyoto and visiting the beautiful shrines and temples. I’m not very experienced at making these but they taste delicious with a delicate green tea. If only I could be there this spring . My life is kind of in turmoil at the moment and my future very uncertain I need some calm before the storm so things like these help me some how to bring back wonderful memories of past travels to Japan. Daifuku actually means ( great luck) that’s something I definitely need at the moment.

To make these delicious treats you will need 

40g of shiratama rice flour

60ml water 

3 small strawberries

red bean paste 

10g of unrefined caster sugar 

potato starch ( I like to use one from Hokkaido) ( Toyo potato starch powder ) 

you will need a plastic microwaveable bowl plastic spatula plastic wrap and a good clean open work service ( it can get a bit messy ) 

First get a ball of red bean paste in plastic wrap and flatten it out . Put a strawberry in the middle and cover the strawberry with red bean paste . Do this to all three strawberries .

Thenmix flour and water in your bowl and add the sugar and mix well.

cover the bowl with plastic wrap and microwave for 2 mins

uncover and mix well 

cover and microwave again for a further one min .

cover your service in potato starch and your hands 

knead potato starch to make your mochi keep adding potato starch I like to keep a bowl to hand with some in ready . Then when it’s nice and stretchy make three balls . 

Then flatten each ball and mould  the mochi around your already read bean paste covered strawberries .

they are ready .

slice with a sharp knife and enjoy like this one with a green tea.

Blog

Sakura Mochi

It is almost Hina-matsuri in Japan .
On March the 3rd it is the girls day festival in Japan .
One of the traditional foods to eat is Sakura mochi . Mochi rice cakes filled with red bean paste and wrapped in a pickled cherry leaf.
Unfortunately I do not have pickled cherry leaves so I made the Sakura mochi Kansai style with sweet mochi rice filled it with lovely sweet Tsubu-an (chunky bean paste) and then made matcha marzipan cherry leaves . To make the pink rice I just used a little beet juice .
They turned out really good lovely to have with a matcha tea.
私はさくら餅を作った.
私はチェリーリーフを持っていなかったので即興しなければならなかった.
???

Blog

Zenzai


The weather here is Horrible to day high winds and rain ☔️ I made zenzai using @bionaorganic azuki beans .
I cooked them down in water and instead of using loads of sugar I used @clearspringuk rice malt syrup . I topped my zenzai with a grilled mochi rice cake and a dusting of kinako . I also had a matcha and to go with the sweetness of the zenzai you normally have something like pickles so I had an umeboshi plum . Sure wakens up the senses but it’s also really good for digestion .

ぜんざい
餅と黄粉
抹茶
梅干し

Blog

Bento Lunch

This is my bento lunch to day .
Inari zushi seasoned rice with perilla (red shiso) and topped with furikake,umeboshi and daikon leaf.
I’m also having a treat some yatsuhashi I brought back from Kyoto ( they freeze really well ) this means I could have anko yatsuhashi well after I came back.
I’m also having sencha in my little hand made tea cup I bought off an artist a few years ago on the philosophers path. All these things have treasured memories . Even my hashi case to day was bought in Kyoto . I’m missing Japan so much it helps to have these kinds of meals to help me feel closer some how .
弁当
稲荷寿司
ヤツハシ (八橋)
煎茶
私は日本が欠けている?