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Bean Paste

Autumn Food, Blog

Inoko Mochi 亥の子餅 (Baby Boar Cake A Seasonal Delight)

05/11/2022 Leave a comment


From late October to November you may see this confectionery in wagashi stores throughout Japan. It is custom to eat this Japanese sesame delight on “inoko no hi” 亥の子の日 Baby Boar Day . The wagashi is normally eaten on the day of the boar ( this year 2022 being Sunday the 6th of November) for a prayer for good health. These wagashi are served at this time as part of a Japanese tea ceremony known as “Robiraki” 炉開き which is when the brazier set in the tatami mat is opened for the winter season. This is because the wild boar is believed to be a messenger of the Buddhist god of war and fire. It is also custom at this time to start using heating devices like the kotatsu 炬燵. The winter hearth is opened on the first wild boar day and tea is served with inoko mochi.

I decided to make inoko mochi wagashi 亥の子餅 baby boar cake. After the Halloween festivities it’s something that little bit different and still keeping in with the Japanese seasons. Black sesame is used to look like the spots on a wild boar piglet. The mochi is also seared with markings on the surface.

This is how I made Baby Boar Piglet Mochi ( Inoko Mochi )

Mix 30grm Shiratama flour with 4 and 1/2 tablespoons of water add 30grms of Joshinko flour and 50grms of sugar and mix again. Then mix in 30grms of mashed bean paste and 8grms of black sesame seeds.


Place a metal pancake ring inside a steamer and cover with a muslin cloth. Spoon the mixture inside the ring and steam for 15mins.

Meanwhile make x8 balls of bean paste ( 160grms = 20grms each ball)

Tip the steamed Mochi out into a bowl and mash, then tip out onto a surface with potato starch.  Divide the Mochi into 8 pieces. Flatten each piece and place a ball of bean paste inside and fold the mochi over. Roll and shape into a piglet.

Heat a metal rod and sear each Mochi with three stripes. Enjoy with matcha or your favourite Japanese tea to celebrate the changing seasons. The searing of the mochi gives it a lovely toasted sesame flavour.

I served mine with a hojicha latte and sprinkled  it with powdered ginger to make it extra warming.

 

Blog, Spring Food

Vegan Sakura Daifuku Butter Mochi

19/03/2022 Leave a comment


To celebrate the coming Sakura season and the launch of my spring recipe card. I have taken a wagashi which is a speciality of Akita prefecture called Butter Mochi and made it vegan.

The Mochi uses glutinous rice flour, vegan butter and soy milk to make a wagashi that it not only soft and chewy with a delicious creamy taste, but will last covered in the fridge for a few days.
I made these seasonal using Sakura flowers but you can just as easily omit them and add maybe matcha or Yomogi powder instead. They are perfect to make for hanami season. You could try making these and enjoy eating them under a cherry blossom tree for that Japanese feeling that we all are missing right now.
First you need (if using ) to prepare one tablespoon of Sakura flowers in advance around (five flowers). Wash off the salt and blot them between paper towel and dry them out. When they are dry grind them into a powder using a suribachi (pestle and mortar) or a coffee grinder if you have one. (Don’t worry you can omit this part if you wish and just use Sakura flowers for decoration for which you will need to wash and blot dry on kitchen towel nine Sakura flowers)

Line a small container around 4-5 inch square with parchment paper. I used a sandwich box.

You will then need :

100grms of glutinous rice flour ( the kind for making Dango like Shiratamako or Mochiko )

90grms of unrefined caster sugar

1 cup of soy milk

45grms of room temperature vegan butter cut into squares (I used Naturli Vegan Block)

1 teaspoon of natural pink food colouring . I used beetroot juice. Plus an optional dash of flavouring of umesu plum vinegar.

Red bean paste of choice tsubuan or koshian

Potato starch for dusting

Method:

Add your glutinous rice flour to a microwaveable bowl, add to this your sugar and mix, then add your soy milk mixing until smooth.  Add your colouring and Sakura powder if using and mix. Place in a microwave for 2 minutes. My microwave is 800watts so if yours is less add more time. Take the bowl out of the microwave and add your butter, stirring  until it has all melted. Place your bowl back in the microwave and cook again for 3 minutes. Remove and beat the Mochi with a wooden spoon or spatula until it becomes sticky and translucent. Wait for it to cool a little and tip it into your parchment prepared container. Add your Sakura flowers if using pressed into the mochi, then place in the fridge for an hour to firm up a little. Take the container out the fridge and lift the Mochi out of the container using the parchment paper.

Dust a knife with potato starch and cut into equal squares.

Roll nine small balls of bean paste then take each square with potato starch dusted hands and tip upside down placing a ball in the middle.

Fold the edges round over the bean paste and place on a plate.

Carry on doing this with the rest of the cut mochi.
If you want to make Matcha or Yomogi Daifuku instead add a tablespoon of this to your flour at the beginning.
Keep in the fridge in a container they will be good for a few days, if they last that long.
If you would like to purchase salted pickled Sakura flowers I have limited quantities with my Hanami recipe card this month.
Let’s enjoy the taste of Japanese spring time.

Happy Springtime Happy Hanami !

 

Blog, Winter Food

Shiroan 白あん Zenzai

11/01/2022 Leave a comment

Kagami Biraki  鏡開き

Breaking the new year mochi rice cake 鏡餅

Celebrated on January the 11th as odd numbers are considered auspicious in Japan. There maybe slight differences according to region’s in japan.

Kagami mochi is placed in the home as an offering to the deity of the New Year to bring good luck. It is said the mochi contains Toshigami 年神 (Great-Year God”) is a Kami of the Shinto religion in Japan, a spirit that visits during this time to bring good blessings. Eating the mochi signifies a prayer for health and good fortune for the year ahead. This is a store bought ornament that contains the Mochi inside.

Traditionally the Kirimochi  which is rectangular can be grilled and eaten with a red bean soup called zenzai ぜんざい 善哉 or Oshiruko お汁粉 which is more of a watery version.

Normally I make zenzai with sweet red beans however you can enjoy making zenzai with shiroan.
Shiroan is white bean paste, often used in Japanese wagashi. I made this white bean paste from  Lima ( butter beans ) and because I used non refined sugar which had more of a golden colour the bean paste is not as pale as the Japanese variety. There are two different types of red bean paste smooth koshian and chunky tsubuan but with white bean bean paste this is only made smooth.
This Shiroan is super simple to make and can be used for wagashi filling as well as a delicious zenzai with either Mochi or Shiratama Dango.

I used two cartons of organic already cooked  butter beans in water. Each carton was 380g  yielding 230g of beans when drained.
Tip your drained beans into a saucepan then add 250g of unrefined natural caster sugar and add enough water to cover the beans. Simmer with the lid on until the water has almost gone drain the rest of the water. Then transfer to a food processor and blend until smooth. Tip this out into a bowl and put in the fridge over night to set.
To make Shiroan zenzai add one heaped tablespoon of white bean paste to a pan with a cup of water and simmer until the bean paste has dissolved. If you like your soup a little thicker you can add some kuzu root powered. Just crush one teaspoon in a bowl with a little cold water and mix into your hot soup to thicken if you wish.
Serve piping hot with toasted Mochi .

Blog, Spring Food

Micro Season Part 1 立春 Risshun (Beginning of spring)

04/02/2020 Leave a comment

I actually started writing about micro seasons half way through the 24 seasonal divisions back at the beginning of autumn Risshu. Now we are entering Risshun the beginning of Spring. Did you celebrate Setsubun yesterday? I talked about this in my last micro season post.
This micro season is broken down into three subdivisions.

February 4–8 東風解凍 Harukaze kōri o toku East wind melts the ice
February 9–13 黄鶯睍睆 Kōō kenkan su Bush warblers start singing in the mountains
February 14–18 魚上氷 Uo kōri o izuru Fish emerge from the ice

This is an important time for farmers in Japan especially tea farmers, because it is the first of the 24 divisions in the solar calendar it is considered the start of life and from this day 88 days are counted until the first tea picking, so Risshun is used as a reference point.
With the term Risshun comes Haru Matsuri or spring festival, and it’s definitely a positive sign. Bulbs and flowers are starting to push through the frosty earth and the birds are getting busy looking for potential nest sites.
You can feel a glimpse of spring now.
In Japan you might start to see plum blossoms blooming or hear the call of the male (uguisu) bush warbler (Japanese nightingale).

The bush warbler or Uguisu is a little green bird and at this time wagashi shops start to sell Uguisu Mochi . A chubby cake similar to the shape of the bird. It is a Mochi rice cake filled with red bean paste and dusted in green kinako made from the freshest soy beans.
I decided to make this as I had some Uguisu kinako which is the name given to the green soy bean flour.


I made it with Shiratama rice flour and inside was home made bean paste.


I feel like a little bit of Japanese springtime has arrived in my home.

Autumn Food, Blog

Kabocha Shiratama Dango

30/10/2018 Leave a comment

I often make tofu dango (shitatama rice flour and silken tofu ). It got me thinking about if I could use pumpkin to make a Halloween dango. So I thought I’d give it a try . Being a recipe creator is all about trying out new ideas in the kitchen. These kabocha dango turned out amazing. Soft and chewy mochi balls on a bed of sweet bean paste and dusted with kinako and ground black sesame. What a perfect Japanese wagashi treat for Halloween.

I started out by steaming some kabocha and when it was cool enough I removed the skin and gave it a mash in a bowl.

Add one heaped tablespoon of pumpkin with three tablespoons of Shiratama rice flour,half a teaspoon of maple syrup and a drop of water to help bind. Cream everything together until you have a dough ball about the size of a tennis ball. Break off pieces and roll them in your hands do not make them too big as they will not cook through.

You should have enough to make three skewers each one having three dango. Boil a pot of water and drop the balls into the water,when they are done they will float to the top. I always leave them that extra min. Scoop out the balls and drop into ice cold water. Pat them dry and put them through the skewers. Top with what ever you fancy.

Happy Halloween.

 

 

Autumn Food, Blog

Chestnut Autumn Wagashi

19/09/2018 Leave a comment

This is a simple wagashi for autumn made of only three ingredients,chestnuts,sugar and koshian a smooth sweet bean paste.

First either roast and shell your chestnuts or like I did you can buy them already done in packets like this.

You will need around 15 whole chestnuts,add these to a bowl and start to mash them if you have a suribachi ( mortar and pestle ) use that. I used the flat end of a rolling pin to mash my chestnuts. Add to this two tablespoons of organic unrefined cane sugar and cream the sugar into the chestnut mash. Then divide your mash into three and put in separate plastic wrap roll into a ball and flatten out. Undo your wrap and in the middle of each place a ball of your bean paste. Gather up the sides of your flattened chestnut and make sure you cover the bean paste roll up in plastic wrap again to shape. I dipped mine in some sesame seeds for extra flavour and to make them look pretty but you don’t have to do this.

Lovely served with green tea as they are very sweet.

Blog, Spring Food

Kashiwa Mochi

05/05/2018 Leave a comment

Happy Children’s day Japan?
To day May 5th in Japan is known as ( Kodomo no hi ) ( こどもの日)
It is part of the string of national holidays over the Golden Week period .
This day is in fact for the boys as girls day Hina Matsuri was in March . However a lot of people celebrate this day now as children’s day.
It is traditional to eat these mochi wagashi called Kashiwa mochi to day . They symbolise a child’s growth as an oak leaf is used to wrap the mochi ( not edible ). The reason an oak leaf is used is because oak trees do not shed their leaves until the new ones start to grow so thus are seen as a symbol of harmonious flow from one generation to the next. They are also a symbol of growth,strength and prosperity. These mochi are made from pounded sweet joshinko rice flour and filled with bean paste . Other mochi can be filled with white sweet bean and miso paste known as misoan. How would you know if a mochi is filled with bean paste or miso paste ? Well look at the leaves the mochi is wrapped in. If the veins are on the outside there is bean paste inside.

I was lucky enough to be sent some of the preserved oak leaves from japan so I set out to make Kashiwa Mochi . I’m really hoping next year I am in japan eating an authentic Japanese one and visiting the wisteria park and seeing the azalea.

To make 5 Kashiwa Mochi

( they do not keep well so only make what you plan to eat on the day or at the very latest the next day)

x5 preserved oak leaves ( not edible)

125g of Koshi-an ( smooth bean paste)

100g of Joshinko flour

x1 tablespoon of organic granulated sugar

130 mil of water

you will need a sharp knife,some paper towel, a microwaveable bowl,something to pound the Mochi like a rolling pin or pestle and plastic wrap and a spoon ( also have to hand a bowl of water and a damp cloth.

First rinse and pat dry with some paper towel your oak leaves and set aside.

Then make five balls of sweet bean paste and set aside

Add joshinko flour and sugar to a bowl and mix then add your water and mix. Cover with plastic wrap and microwave for 4 mins.

When done remove from the microwave and use a wet spoon to loosen the edges. Start to pound your Mochi with your pestle or rolling pin.

When it is smooth and elastic take out of the bowl and place on a damp surface, dampen your hands and knead the Mochi.

When nice and stretchy form into a log shape and cut into five pieces with a damp sharp knife. Cover with a damp cloth,while you make each mochi. Keep your hands and surfaces damp to avoid sticking.

Flatten each piece out into an egg shape then place a ball of sweet bean paste in the centre and fold over your Mochi to cover it and then pinch the ends together. Wrap with an oak leaf and you are done.

They are best eaten straight away they are so chewy and soft. If you need to store them wrap them in plastic wrap and put in an airtight container. I did have one the next day and although still nice they were no where near as nice as eating straight away.

I hope what ever you do you all have a wonderful Golden week in Japan and happy children’s day !

 

 

Blog

Ogura Toast

12/04/2017 Leave a comment
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

Zenzai

12/04/2017 Leave a comment


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, Winter Food

Kagami Biraki Zenzai

11/01/2017 Leave a comment

in Japan on the 11th of January is Kagami biraki the breaking of the new year Mochi for luck and good fortune .
It is traditional to make  zenzai a sweet red bean soup with the toasted Mochi on the top.

This can be made as simple as you wish you can buy a tin of sweet red beans and add a little water and cook up into a soup. Zenzai is also available in a pouch just simply heat and serve .  Or you can buy a can of azuki beans drain and simmer in water with a sweetener . After this it gets a little more complicated if you want to cook your beans from scratch so for ease I do one of the above .

I cooked my mochi rice cake under the grill and topped this onto my zenzai