Tag

Bean Paste

Autumn Food, Blog

The Autumn Equinox in Japan: Ohagi (おはぎ)

20/09/2025 Leave a comment


As the air begins to cool and the leaves slowly turn, Japan marks the Autumn Equinox, a moment of balance between day and night, light and dark. Known as Shūbun no Hi (秋分の日), this national holiday is not only a celebration of the changing seasons but also a time of remembrance, reflection, and traditional foods.

What Is the Autumn Equinox in Japan?

Shūbun no Hi typically falls around September 22nd or 23rd, when the length of day and night is nearly equal. It is one of two equinox holidays in Japan, the other being the Vernal Equinox (春分の日) in spring. This year in Japan’s  equinox day falls on Tuesday the 23rd of September at 3:19am JST. In the U.K. it falls on Monday the 22nd at 7:19pm GMT.

This day is deeply rooted in Buddhist and Shinto traditions and is observed with, visits to family graves to honour ancestors known as (ohakamairi) where offerings are flowers food and incense maybe made.

It is a time for reflection on the  impermanence of life. Rather than grand celebrations, Shūbun no Hi is a quiet and spiritual time, where families gather and honour both the natural world and their heritage.

At the heart of this observance is a humble yet beloved sweet: Ohagi (おはぎ).

Ohagi is a traditional Japanese sweet made from a ball of sweet rice (either glutinous mochi rice or a mix of mochi and short-grain rice) which is then coated in or wrapped with sweet red bean paste (anko). It may also be rolled in other flavouring’s like kinako (roasted soybean flour), ground black sesame seeds or crushed chestnuts or walnuts, depending on the region.

Ohagi is soft, rustic, and naturally sweet, embodying the warmth and simplicity of seasonal Japanese sweets (wagashi).

Why Is Ohagi Eaten During the Autumn Equinox?

Ohagi is traditionally eaten during the week surrounding the equinox, known as Higan (彼岸), a Buddhist term meaning “the other shore,” symbolising the spiritual journey from the world of suffering to enlightenment.

The name ohagi comes from “hagi” (萩), meaning bush clover, a plant that blooms in early autumn and is one of the “Seven Flowers of Autumn” (秋の七草) in Japan. Eating ohagi during Higan is thought to, honour ancestors, as sweets are often offered at family altars. They are also eaten to celebrate seasonal transitions, especially the harvest of new rice and beans. They reflect Buddhist values, using simple, humble ingredients from the earth.

In spring, the same sweet is known as botamochi (牡丹餅)—named after botan (peony), a spring flower—showing how language and food mirror the seasons in Japanese culture.

Ohagi is a symbol of balance, just like the equinox balances day and night, ohagi balances flavours and textures, sticky and soft, earthy and sweet, nutty and smooth.

The act of making and sharing ohagi during Shūbun no Hi also creates balance between generations, between past and present, and between body and spirit.

While the traditional ohagi remains beloved, modern variations now include matcha coated Ohagi, white bean paste (shiro-an) versions, mini ohagi for easier serving and artisanal designs with decorative patterns or seasonal motifs. One beautiful example of this is Takeno to Ohagi their main store is in Setagaya Tokyo. You can also see them on their Instagram page takeno_to_Ohagi or visit their website takenotoohagi.com, they make Ohagi in amazing seasonal designs, still the essence remains, a hand-shaped sweet filled with care, meant to nourish and connect.

 A Time for Stillness, a Taste of Tradition

As Japan pauses to mark the turn of the season, ohagi offers more than just a sweet bite, it’s a reminder of the cycles of life, the importance of family, and the beauty of honouring simple things. Why don’t you try making these sweets for yourself. I have a few posts on this website about Ohagi and how to make it.

This year I decided to use sweet creamed pumpkin and chestnuts for a different filling and coating along with the more traditional versions.

Whether you’re walking through a quiet temple path or simply sipping tea at home, Shūbun no Hi invites you to slow down, look inward, and maybe just maybe share a plate of ohagi with someone you love.

Blog, Spring Food

Mimosa Day (ミモザの日) International Women’s Day

07/03/2025 Leave a comment


Mimosa Day (ミモザの日)

March 8th is International Women’s Day, as designated by the United Nations, which in Japan is better known as Mimosa Day (ミモザの日). Similar to “Festa della donna” in Italy where women receive bouquets of mimosa flowers to symbolise their strength and beauty.

To gift a bouquet of mimosa flowers is to deliver a message of love and friendship. It symbolises respect, elegance, dignity, kindness and gratitude.

Recently more people in Japan are giving mimosa as gifts to express gratitude. Mimosa are bright yellow clusters of small pom-pom flowers that are soft and fluffy. They are also popular as a dried flower decorations often seen made into wreaths. It is given in Italy by men to women but in Japan due to the language of flowers they are often given as a gift for friends. Many people like to express their gratitude on mimosa day by giving a gift of mimosa.

In Japan, Mimosa trees grow in small city gardens and sometimes as trees in the streets. Mimosa is often sold by the branch in flower shops. Bring a touch of spring into your home by displaying mimosa. 

For the last few years I have been making  wagashi (Japanese sweets) to symbolise today.


When I go travelling anywhere other than Japan I am always trying to get my Japan fix, looking for shops selling ingredients, or cafes for that perfect vegan Japanese meal.

I am always on the look out for shops selling Japanese gifts or pottery.

I like visiting Japanese style gardens or visiting Japanese exhibitions.



All the above are from my trip to Paris last year.  While wondering around I came upon a Japanese style wagashi confectionery store called “La Maison du Mochi” selling freshly made mochi with a variety of original flavours using carefully chosen ingredients.





I was inspired by one such wagashi mochi roulé, “rolled mochi” with nut purée to make this years wagashi for mimosa day. If you are ever in Paris definitely pay them a visit.

How to make my “lemon mochi roulé with almond and white bean paste filling” inspired by La Maison du Mochi in Paris

To make the nut filling:

I decided to go for an almond style marzipan with white bean paste. If you cannot get white bean paste you can make it without.

Add to a bowl 150g of ground almond flour to the almonds add x2 tablespoons of agave and x1 heaped tablespoon of white bean paste.

Start to cream the above ingredients together until it forms a stiff dough. Add a little more agave if needed, you don’t want the mixture too wet or too dry. Put to one side while you make the mochi.

100g of joshinko flour

x1 tablespoon of sugar

x1 teaspoon of turmeric (for the yellow colour)

A small drop of lemon essence for flavour if you wish

Add the above ingredients to a bowl and mix

You will also need some potato starch for dusting and a piece of parchment paper.

To the joshinko flour add 130ml of cold water and whisk to combine. Cover the bowl with plastic wrap and cook in the microwave for 3mins.

After this time take the bowl out and remove the plastic wrap. Using a damp spoon scrap the mochi from the sides. When the mochi is cool enough to handle, with damp hands remove the mochi from the bowl and start to knead it. When it’s nice and kneaded scatter some potato starch onto a work surface and roll it out with a rolling pin with a dusting of potato starch to stop it sticking. Roll it into a rectangle as much as possible.

Take the almond filling you had put to one side and roll it out to the same size on parchment paper then flip it over onto the top of the mochi. Cut the edges so you have a rectangle you can patch up any filling and re roll until you get a regular shape. Keep any off cuts to one side.

Start to roll the mochi into a log shape, then with a potato starch dusted knife carefully carve the mochi into pieces. Carving the mochi will stop it getting squashed. If you like use any offcuts to make pretty flower decorations for the top using a cutter.


As with all mochi they are at their very best eaten within a few hours of making. Store that day in an airtight container or if you do not plan on eating them all in one day they freeze beautifully. Just put them in a container and take one out an hour to defrost before you plan to eat it. They are perfect enjoyed with a nice green tea.



I think you can definitely have fun with this recipe I know I’m going to be making more this year in different colours. Why not try making pink ones for Sakura season or matcha ones. You can colour the mochi and flavour the almond paste. If you end up making these please tag me on Instagram so I can see your creations.
The recipe is my gift to you this mimosa day.

Autumn Food, Blog

Halloween Daifuku

25/10/2024 Leave a comment


How about trying these ghostly daifuku treats this Halloween. They are super easy to make, and are the perfect Halloween wagashi.
Soft mochi and sweet bean paste covers a delicious organic fig. You can use strawberries but I wanted to use seasonal fruit, plus I think there is something a bit Halloween looking about a cut open fig, what do you think?

Ingredient’s 

4-5 small figs washed  and dried with kitchen towel

100gm Joshinko flour

x1 tablespoon of granulated sugar

130ml of cold water

Bean paste of choice

Potato starch

Black Sesame paste to paint in the eyes and mouth

You will need a round cutter (I used one 88mm diameter), a rolling pin, plastic wrap and microwaveable bowl.

Method:

Prepare your figs and slice off the very tip of the top where it can be a bit hard, then take a ball of bean paste, flatten it out and put a fig inside then fold the bean paste around the fig. Make sure the bean paste is quite thick. Do this to each one and put aside.

Add to a bowl the joshinko flour and sugar then mix to combine. Add the water and whisk to a smooth paste.

Cover the bowl with plastic wrap and microwave for 2 1/2 minutes then remove the wrap. Wet the end of a rolling pin or pestle and begin to pound the mochi until it’s nice and elastic.

Turn it out onto a damp surface and knead it until it’s nice and smooth dampen your rolling pin then roll it out and start to cut rounds.

Add some potato starch to a baking sheet or large plate.

With each round cut out place it on the potato starch then with the starched mochi facing up (so not covering the bean paste), place over the top of each bean paste covered fig. Stretch the edges down then pinch and gather with your fingers to create a ghostly skirt.

Dip the end of a chopstick into some black sesame paste and add dots for the eyes and mouth. Serve with your favourite autumn tea.


Happy Halloween 👻

Autumn Food, Blog

(Tsukimi:月見) Japanese Moon Viewing Festival

14/09/2024 Leave a comment


(Otsukimi:お月見 Japanese Moon Viewing Festival

Chu-shu no Mei-getsu (中秋の名月) 

“Chu-shu” means “middle of autumn”  and “Mei-getsu” translates to “bright moon.”

Normally the full moon is called Mangetsu (満月) in Japanese and only the one in September is called Chuushuu no Meigetsu (the harvest moon).

The night of the full moon in September is also known as Juugoya (十五夜), which means the the 15th night of the of the traditional lunar calendar. The lunar calendar was based on the phases of the moon, while the new calendar is based on the phases of the sun. Therefore, in the new calendar, Jugoya is generally celebrated from mid-September to early October rather than the original August.

Moon Viewing Tsukimi (月見) or Otsukimi (お月見) is a seasonable activity to enjoy the (full) moon.
‘Tsuki’ means moon and ‘mi’ is short for (miru) which means to view in Japanese. Otsukimi (tsukimi) is said to have originated among the nobles of the Heian period when they held banquets while appreciating the moon by admiring the moon reflected on the surface of  water or in a sake cup. This custom eventually became popular among the general public and continues to this day. The word Otsukimi has now come to refer to the entire celebration related to the Harvet Moon in Japan.

The day of the “Harvest Moon”, traditionally marked the start of the annual harvest. Where rice is hugely important to the history, culture, and economy of the country, since ancient times there has been festivals all over Japan to thank the deities for the rice crop harvest and praying for a successful year to come.

The moons round shape is the symbol for fertility and at this time people prayed for a good harvest. Traditionally offerings are made of seasonal produce like chestnuts “kuri”, persimmon “kaki”and pumpkin “kabocha”. Another offering is taro potato “satoimo” and this autumn moon is even referred to as imo-meigetsu “Taro Harvest Moon.” 

Rice dumplings (dango balls) are made representing the full moon, and on this day, Tsukimi Dango (月見団子) are displayed by stacking fifteen rice dumplings in a special pyramid arrangement on a Shinto offering tray called “sanbou”. Here I have displayed uncooked rice dumplings as an offering display, as they sit on top of each other easily. The top two dango are made with pumpkin and are said to represent the glowing harvest moon.

Eating cooked variety of these are considered auspicious and are said to bring health and happiness . Tsukimi Dango can be displayed along with decorations such as pampas grass (susuki) ススキ. Susuki are believed to protect against evil spirits. Also Stems of pampas grass, which resemble the ears of rice, are thought to be a dwelling place of the deities. Place them on a table with your other offerings near a window from which the moon can be seen.

Another symbol of Tsukimi is the rabbit.

Japanese people say they see the shape of a rabbit pounding mochi with a mallet in the moon, unlike others that may see a face in the moon often referred to as the man in the moon. In Japanese folklore it is said the rabbit lives on the moon making mochi and there is an ancient Buddhist tale and even a children’s song behind it.

The tale in short tells how a rabbit offered himself up as food when he had nothing to offer a beggar. Little did he know the beggar was “Taishakuten” commander of the four heavenly kings. The old man revealed himself as a god and moved by the rabbits selfless act drew an image of the rabbit on the moon so the whole world could be reminded that hope for a better tomorrow is possible through generosity and selflessness.

What do you see when you look at the moon?

Around this time you might even come across some cute rabbit themed snacks and you might see rabbit decorated ceramics or crafts displayed in the home along side offerings.

Here I have wooden balls displayed to look like dango in my tearoom, along with rabbit themed furoshiki.

Let’s make tofu dango for the moon viewing festival.

In my recipe I’m using the soft “Shizenno Megumi” Organic Tofu by “Dragonfly foods” a subsidiary company of “Hikari Miso”. The authentic soft textured tofu called “Kinughosi Tofu” in Japan achieves a softer but chewy dango and adds sweetness without adding sugar.

You will need a pack of “Shizenno Megumi” organic soft tofu, you will also need Shiratamako (白玉粉) – Japanese short-grain glutinous rice flour, also known as sweet rice flour. Shiratamako can come in quite large chunks so it is advisable to grind them down into more of a powder.

First drain your tofu from the packet and wrap gently in kitchen towel to soak up any excess liquid. Unwrap the tofu and add to a large bowl and mash the tofu, then take out two tablespoons, you can use this in a smoothie or dessert later, or make extra pumpkin dango with extra  shiratamako.

Add one tablespoon at a time of shiratamako and start to combine it cream the tofu adding more until it forms into a stiff dough (people say to think of what an ear lope feels like and this is what dango should feel like when you press it). I like to add it in stages like this so you get the correct consistency and you can use your judgment as you go rather than weighing it out and tipping it all in at once. I used just under a 130g pack of shiratamako flour to make 15 dango balls.

Split the dough in two then into four equal portions and roll them out into a log shape. Cut the logs into four equal portions and then roll each portion into a ball.

Heat up a large pan of boiling water and drop your dango balls into the boiling water, when they float to the top give them a one extra minute and they are done.

Scoop them out using a strainer and drop them into iced water for 30 seconds.

Transfer to a plate lined with parchment so they don’t stick. If you would like to arrange an offering to the full moon you can stack them in a pyramid shape having three rows of three balls then two rows of two balls on top finishing with two balls to make fifteen altogether to represent the lunar calendar 15th night. Some people like to finish with two pumpkin dough balls on top this is easy to do by just adding some steamed pumpkin when making your dough. Just add a tablespoon of precooked pumpkin to some of the tofu and keep adding a little of your flour the same until a dough forms.

Enjoy by relaxing and celebrating at home gazing up at the moon while sipping sake under the moonlight. Maybe reflect on your daily life and show gratitude for the seasonal harvest and the abundance of what nature provides.

You can serve your dango with a dusting of kinako (soybean powder) and maybe some sweet red beans, chestnuts and sliced steamed kabocha pumpkin.

Or why not try Mitarashi dango grilled dango balls served warm with a sweet soy sauce glaze. Soft on the inside and slightly crispy on the outside.

In the Kansai region of Japan (around Kyoto and Osaka) you will often find regional variations like Ozoni new year soup or sakura mochi. Tsukimi dango also has a Kansai style of its own. The dango is made into a teardrop shape to look like a satoimo 里芋 (taro potato) and has a blanket of anko rolled around each dumpling. As I explained earlier taro were eaten as a representation of the moon. The dango covered  bean paste represents the moon being covered by a cloud and just about to poke through.
If you would like to make these instead make the dough as above but roll the dough into one log and section into six portions.
Roll each portion into a ball and form into a teardrop shape. Drop the dango into boiling water again until they float leaving them a little longer to cook through.

Plunge into ice water then pat dry with a muslin cloth.

Take six tablespoons of anko bean paste and roll into a ball then roll the ball into a log shape. I used tsubuan (chunky bean paste) as that was what I had but it is more traditional to use koshian (smooth bean paste).

Flatten with a rolling pin between muslin cloth then add a teardrop dango to the middle, fold over the cloth so that the anko covers the outside of the dango.


This year we celebrate Tsukimi in Japan on September 17th 2024.

This date is also very close to another Japanese festival the Autumn Equinox which falls in Japan and the U.K. on Sunday the 22nd of September. As this day falls on a Sunday there will be an observed holiday on Monday the 23rd in Japan.

The silver week シルバーウィーク holiday in Japan starts with Respect for the Aged Day (敬老の日, Keirō no Hi) on Monday the 16th of September. A public holiday in Japan celebrated annually to honor elderly citizens, which started in 1966. Then ends with the Autumn Equinox 秋分.

The Autumn Equinox is the 16th sekki (solar terms) in the 24 sekki seasonal calendar and is known as Shūbun 秋分 Buddhists call the Autumn Equinox O-Higan or Aki no Higan. Higan translates to “other shore” meaning land of the dead. Higan is a special time for Buddhists in Japan as they believe that this is when the worlds between the living and dead are at their thinnest, thus at this time people pay respects to the deceased. Every year I always like to make Ohagi おはぎ a traditional type of Japanese wagashi (sweet) made from half pounded (hangoroshi) mochi rice with an anko filling and rolled in various toppings like kinako (soy bean powder) and ground sesame.

You can also do a reverse one where the rice is the filling and the anko is on the outside.

Ohagi おはぎ is named after the Japanese clover bush in the autumn, in the spring the same sweets are called Botamochi named after the tree peony botan. In Japan it is traditional to take ohagi along with flowers and incense to the graves of ancestors at this time as offerings. It is also said that Botamochi in the spring were made as a prayer for fertility and a successful growing season and ohagi in the autumn was to give thanks to the harvest .
So ohagi might be another thing you could make at this time to celebrate. You can find more information and recipes on my autumn recipe pages just search “Ohagi”.

Happy Mid-Autumn Festival

Blog, Spring Food

Zunda Botamochi for Shunbun (Spring Equinox)

19/03/2024 Leave a comment


The bi-annual days of the vernal equinox are upon us once more. You can see the signs of life awakening from their winter sleep.
In Japan it is a Buddhist festival known as higan. In the spring it is known as haru no higan . To celebrate I always make 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.


This year I wanted to make something that represented the bright green shoots and buds of spring. When I received some early broad beans in my organic vegetable box I had an idea to use them for not only the colour but that fresh taste of spring.


Broad beans or fava beans are called sora-mamé ソラマメ (空 豆 ) or “sky beans” in Japan. They are called sky beans as the bean pod’s point upwards toward the sky when they are growing. Not only tasty but packed with protein and vitamin A.

The word “Zunda (ずんだ)” means the green paste as a result of hitting or mashing. Zunda is often made with edamame and is the boiled beans mashed with sugar and a specialty of Sendai City in Miyagi prefecture. Using the same method as when using edamame I utilised what I had to made Spring Green Zunda Botamochi. The result is pounded mochi rice with a sweet bean paste filling and sweet sora mame paste on the outside. I served them with a pink sakura soy latte. If you want to know how to make the latte just search in my recipes.

How I made Zunda Botamochi

1/2 a rice cooker cup of sweet mochi rice & 1/2 Japanese rice. Wash the rice thoroughly until the water runs clear, drain in a sieve and leave to air for ten minutes, after this time add this to your rice cooker or pan with 2 rice cooker cups of water. (The cup is equal to 180ml) Leave the rice to soak while you make your Zunda.

The beans first need to be taken out of their original outer long pod. You first need to blanch them in a pan of boiling water and boil for two minutes.

After this time drain and drop the beans into ice water to stop them over cooking.

Now here’s the magic. You need to remove the out skin of the bean this is known as double podding. When you do a vibrant green bean will emerge from the dull skin. Now that’s the colour of spring!

Next you need to mash the beans I do this using my suribachi (Japanese mortar and pestle).

Then add two tablespoon of granulated sugar. Grind this all into the bean mixture really well. Then place in the fridge to firm up.

Put your rice on cook.

When the rice is done you will also need some sweet bean paste.
Remove the Zunda from the fridge.

Start to mash your rice it will become sticky due to the sweet mochi rice we used. You want to be able to see some of the grains so don’t mash too much.

Then scoop out about a tablespoon of rice and with wet hands roll it into a ball then flatten it. Roll a small ball of sweet bean paste and put this in the middle of the rice, then fold the rice over and make it into a ball shape again.

Take some of your Zunda and start to form it around the mochi rice ball you can do this with a piece of plastic wrap if you wish.

Keep doing this until you have made the desired amount.

Maybe finish by decorating them with a pickled preserved salted Sakura flower.

If you like you can also make some of the more traditional Ohagi by rolling the rice balls in kinako and ground black sesame.

If you have some Zunda left why not make Zunda dango mochi which is a treat you will see often in Sendai using edamame.

We can now look forward to longer days and the chill of winter turns into warmer weather. Who is ready for Spring? 

 

 

 

 

 

 

Blog, Spring Food

Tsubaki-mochi (椿餅) camellia leaf mochi

03/02/2024 Leave a comment

 


Risshun is the first micro season in the cycle of 24 sekki, this season translates to “Spring Rises”. This is the coldest season, but emotionally we are gradually beginning to feel the end of winter and the arrival of Spring. The first blooms of camellias and ume blossom bring positive energies, the days start to get slightly longer and life is starting to emerge from the earth.
Tsubaki-mochi is an oval shaped domyoji mochi, a freshly made rice cake with azuki bean paste wrapped in tsubaki (camellia leaves). This confectionery has been eaten in Japan since the Heian period and is now often served at tea ceremonies as a Kyoto confectionery during the month of February in Japan.

The leaves are not edible but are the same family as tea and traditionally used as a non-stick wrapper for some sticky sweets.

This confectionery has been eaten in Japan for about 1100 years and is believed to be the oldest mochi sweet, often being referred to as the origin of wagashi. This Japanese confectionery was written about in The Tale of Genji (Genji Monogatari) 源氏物語 in the 11th century. Genji tale is the oldest long novel in the world written by a woman writer, Murasaki Shikibu about 1008 in Japan. You can see her statue placed at one end of the Uji Bridge in Uji Kyoto where the tale of Genji was a prime setting.


In Genji tale, young men were eating tsubaki rice cake, citrus fruits and pears in the lids of bamboo baskets after playing kemari; the ancient football game of the imperial court.

When I read that mochi powder (present-day Domyoji powder) was made by drying glutinous rice and grinding it in a mortar and was used to make tsubaki-mochi I decided to try making my own as I have never been able to obtain domyoji powder.

Recipe for x5 tsubaki-mochi:

First grind 1 rice cooker cup of glutinous mochi (you can use a suribachi Japanese mortar & pestle grinding bowl). However this can take a while to grind so I used an electric blender, you could also use a clean coffee grinder. This is going to be your Domyoji substitute. You do not want a powder you just need to break up the rice grains so giving it a few blitz in your blender will be enough.

Note: The plastic rice cooker cup that comes with the rice cooker is 3/4 cup (180ml). In Japan, this amount is called ichi go (一合).

You will also need 25grams of granulated sugar.

Add the ground rice to a bowl with the sugar and add one rice cooker cup of hot water stir and leave over night to soak.

After your rice has been soaking over night.

You will need 100grams of red sweet bean paste smooth koshian or chunky tsubuan and x10 camellia leaves wiped clean.

You will also need to make a sugar syrup 25ml of hot water and 25grams of granulated sugar. (or you can use the syrup that comes with the kuri kanroni candied chestnuts from making Osechi for new year.

I have read that tsubaki-mochi can also sometimes be flavoured with a hint of cinnamon or clove. If you would like to do this that is your own preference.

First make a syrup by adding the 25 grams of sugar to 25ml of hot water and stir to combine heat in a pan or in a microwave until boiling and then cool to room temperature if not using kanroni syrup.

Then make your mochi:

Take the rice that has been soaking in sugar over night and add this to your rice cooker and add one rice cooker cup of water. Set your timer to cook short grain rice.

Roll your sweet bean paste into 20 gram balls makes x5 balls and put to one side and wipe clean your camellia leaves.

When the rice is cooked let it steam for a further fifteen minutes. Take your mochi and mash it to a sticky consistency, I usually use the end of a rolling pin, you could use the pestle from the suribachi known as a Surikogi. Turn the mochi out onto a surface and cut into five equal pieces.

Wet your hands with the syrup and roll each piece into a ball. Place each ball into the palm of your hand and flatten adding one ball of bean paste in the middle, work the mochi over the bean paste making an oval shaped ball.

Keep wetting your hands with sugar syrup or kanroni syrup as you go. Sandwich each mochi ball in between two camellia leaves (not edible) use the leaves to hold the mochi when eating.

These delicious sweets are perfect with a sencha green tea or hojicha please enjoy and savour the coming of Spring.

Autumn Food, Blog

Otsukimi (お月見) & Moon Cakes 月餅

28/09/2023 Leave a comment

Tsukimi (月見) or Otsukimi (お月見), meaning, “moon-viewing”, also known as Jugoya (十五夜), is a Japanese festival honoring the autumn moon and the seasonal harvest. People often accompany moon viewing with tea ceremonies and eat seasonal produce, like chestnuts, kabocha, taro potato and  edamame. Often Tsukimi Dango is eaten to represent the full moon, which you can read about on some of my previous blog posts for this time.

Another traditional sweet to represent the full moon are moon cakes. In China this festival is called “The Mid-Autumn Festival” and these cakes are offered at family gatherings at this time. Even though moon cakes are popular in China they are also eaten in Japan and are known as geppei 月餅 and are slightly different to their Chinese counterparts. The main difference between Japanese and Chinese moon cakes is the crust. Chinese moon cakes have a thin, flaky crust made from glutinous rice flour, while Japanese moon cakes have a thicker crust made from regular wheat flour. Also the fillings are different instead of sweet lotus seed paste, Japanese moon cakes are often  filled with azuki bean paste and nuts such as chestnuts.

These delicious pastries are perfect for celebrating the Mid-Autumn Festival and can be enjoyed with a green tea to balance out the sweetness. They also make pretty seasonal gifts for family and friends.

Mooncakes how ever are not normally vegan but now you can try my simple vegan recipe for yourself that I have been making every year. All you will need to do is order yourself a moon cake press from somewhere like Amazon or EBay.
Once you have your press gather together the rest of your ingredients.

200g of plain white flour

120g of brown rice syrup (over the years I have also used maple syrup and even date syrup)

x4 teaspoons of odourless oil like coconut butter

2-3 tablespoon of soy milk

Potato starch for dusting

Extra soy milk to glaze and maple syrup to glaze after cooking.

Filling:

Red bean tsubuan paste.

Whole roasted chestnuts (I used the precooked ones you get in a packet)

Chopped mixed nuts and fruit (a variety like cashew, almonds, pistachios, walnuts, raisins, cranberries.)

A few drops of toasted sesame oil.

You will also need some weighing scales and a baking sheet lined with parchment paper.

Method:

Put your flour into a bowl.

In a separate bowl add your oil and syrup and mix.

Add the syrup and oil mixture to your flour and combine then add a tablespoon at a time of your soy milk until you form a dough.

Wrap your dough in film and place in the freezer to firm while you chop your nuts and fruit.
To make two kinds of moon cakes one with sweet bean paste and chopped fruit and nuts and one with bean paste and a whole chestnut.

Chop a selection of nuts and fruit and mix with sweet bean paste you will need about 150g of bean paste and a few tablespoons of fruit and nut. Mix together and add a few drops of toasted sesame oil and mix in. Roll into 30g balls.

For your chestnut filling take a 20g ball of bean paste and roll into a ball flatten the ball and place a chestnut in the middle then fold the bean paste over the chestnut.

Remove the dough from the freezer tear off chunks of dough and weigh them to make 30g balls.

Dust your surface with potato starch and flatten the balls, then  place a bean paste ball in the middle. Fold over the dough and make in to a ball.


Roll the ball in potato starch and dust your press with potato starch also so nothing sticks. Place the ball inside and turn the press down on to your surface. Press down gently then lift the press to reveal your mooncake. Don’t worry you make get a few not so pretty ones to start with until you get the hang of it. Place each moon cake on a baking sheet lined with parchment paper.

I made four chopped nuts and five chestnut filling ones as I had a few that didn’t quite work at the beginning.

Brush each cake with soy milk and bake in a moderate oven for 20 minutes. Take out the oven and allow to cool fully, then brush the tops with maple syrup. You can store them in an airtight container for a few days.

When you would like to eat them I recommend placing them in a microwave for 10-20 seconds to slightly warm and soften the cake. It makes them even more delicious as otherwise the pastry is more like a biscuit.

Enjoy and Happy Moon viewing.

Autumn Food, Blog

Autumn Equinox Taro Mochi Ohagi

22/09/2023 Leave a comment

The Autumn Equinox 秋分 is the 16th micro season in the 24 micro seasonal calendar marking the first day of Autumn and is known as Shūbun. Buddhists call the Autumn Equinox O-Higan or Aki no Higan. Higan translates to “other shore” meaning land of the dead. Higan is a special time for Buddhists in Japan as they believe that this is when the worlds between the living and dead are at their thinnest, thus at this time people pay respects to the deceased. In Japan people are very much in touch with the changing of the seasons. Aki 秋 is the word for autumn/fall in Japan and after the hot humid heat of the Japanese summer, people look forward to the cooling breezes and clear blue skies that the new season brings.

During the heat of the summer people loose their appetites so when autumn comes people refer to it as  Shokuyoku no Aki (Autumn the season of Appetites).

There is a word in Japanese “Fuubutsushi” this refers to the little things that signal a change in the seasons, the feelings, scents, images and sounds that might evoke memories or anticipation of the coming season. I think when we become more aware of this it helps us to centre ourselves and celebrate the passing of time.

Every year I always like to make Ohagi a traditional type of Japanese wagashi (sweet) made from half pounded ( hangoroshi ) mochi rice with an anko filling and rolled in various toppings like kinako and ground sesame. You can also do a reverse one where the rice is the filling and the anko is on the outside. Ohagi おはぎ is named after the Japanese clover bush in the autumn, in the spring the same sweets are called Botamochi named after the tree peony botan.

In Japan  it is traditional to take Ohagi along with flowers and incense to the graves of ancestors at this time as offerings. It is also said that Botamochi in the spring were made as a prayer for fertility and a successful growing season and Ohagi in the autumn was to give thanks to the harvest .
This year I decided to make my Ohagi with something a little different. Ohagi actually started as a sweet called “Kaimochi” which was first mentioned in the 13th century. This sweet is made by pounding both glutinous rice and satoimo “taro root” and covering with a layer of tsubuan bean paste. Satoimo are a starchy crop with a slightly nutty flavour and a creamy white sticky flesh. They look a bit like a cross between a kiwi and a coconut and are harvested in the autumn time around the same time as newly harvested rice. So I thought it would be perfect to make kaimochi for the autumn equinox.


To make x6 large or x12 smaller Kaimochi Ohagi you will need:

75g of glutinous mochi rice and 75g of Japanese rice (this equates to about half and half of a sushi rice cup used in your rice cooker).

You will also need x1 medium peeled taro root chopped into chunks, half a teaspoon of sugar and a pinch of salt. Along with your tsubuan sweet bean paste. Ohagi in the autumn normally has tsubuan a chunky bean paste and the Botamochi in the spring uses the smoother koshian.

Method:
1: Wash and rinse your rice together until the water runs clear then tip this into a sieve and leave to air for ten minutes.

3: Put your rice in your rice cooker with 1 1/2 rice cooker cups of water ( this is about 200ml).  Add the sugar and leave for at least two hours to soak.

4: Peel one medium taro potato and chop into small chunks, wash the starch off the taro in water.

5: Add the taro to the top of the rice and cook on a white short  grain rice setting until it’s done if you have a rice cooker.

5. When the rice is cooked add a pinch of salt and while hot mash the rice and taro potato together I like to use a surikogi to do this that comes with a suribachi grinding bowl. Make sure to leave a little grain in the rice, the taro will make the mochi rice even more sticky.


6. Have a bowl of water to hand and divide the rice into six equal pieces. When the rice is easy to hold dampen your hands and roll each section into a ball then flatten in to an oval shape. Do this with all the rice. Alternatively divide the balls again to make twelve if you want smaller Ohagi .


7. Then cover each rice ball in your bean paste. I do this by rolling the bean paste into a ball then flattening it out and places the rice ball on the top then moulding the bean paste all the way around the rice ball.

If you wanted to make smaller Ohagi and divided each rice ball further into another six to make 12 rice balls, you can also make Ohagi with bean paste in the middle and rice on the outside. Then you can roll it in ground black sesame seeds or kinako (soy bean flour). You can view this further on previous posts just search Ohagi.


Red azuki beans are often used as an auspicious colour. The deep red was believed to console ancestral spirits and offer protection. The use of red and white in Japanese cuisine is also used for times of celebration like Sekihan glutinous rice cooked with azuki beans eaten for birthdays, graduations, weddings, and new year.

As the leaves change colours and the air turns crisp, the comforting palette of Japanese tableware becomes the perfect backdrop for the hearty and flavoursome dishes of the season. This is why I chose to serve my wagashi on this Hozan Kiln Botamochi Bizen Ware Half-Round Plate. Especially as the name of the plate is Botamochi .

Bizen ware is a traditional stoneware produced in the Ibe area of Okayama Prefecture. It is one of the oldest ceramics in Japan, and is made using the “Yakishime” technique, in which pieces are fired at high temperatures without glaze to make them durable and water-resistant.

Bizen ware is called “the art of clay and fire” for the exquisite colors and patterns produced by the kiln’s flames, and is characterized by its minimalist, “Wabi-sabi” design. You can read more about how this earthy rustic stoneware is made on the Musubi kiln website where this plate is from www.musubikiln.com

Why not try making Ohagi to welcome in the autumn season and give thanks to the harvest. I have never tried using taro root in Ohagi before and I found it made the rice so creamy and delicious I’d definitely recommend giving it a try.

You can normally find taro root in Asian grocery stores. Ohagi is best eaten on the day of making and leaving no longer than two days in an airtight container.

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Vegan Dorayaki

17/03/2023 Leave a comment

Vegan Dorayaki

ビーガンどら焼き

JAPANESE RED BEAN PANCAKE 

Before I became vegan I did try a dorayaki in Kyoto but after becoming vegan over 12 years ago now I’ve been trying to replicate it. I’ve been trying for many years but getting the pancake to have that golden honey flavour and castella cake consistency was pretty tricky to make vegan using no eggs.

So what is a dorayaki and what’s the origin behind this iconic treat loved by children and adults alike ? Dora (どら) means “gong” and yaki (焼き) means fry.

Dorayaki is a Japanese cake usually made with two slightly raised round pancake like castella patties with azuki bean paste filling in the middle. Other fillings such as fresh cream, custard cream or chocolate cream can be used as an alternative.

The original dorayaki consisted of only one layer with the edges folded over so they were square and the bean paste could be seen on one side.

Legend has it that the first dorayaki were made when Mushashibo Benkei (a Japanese warrior monk) became injured, and received treatment at a farmers house. Benkei forgot his gong (dora) upon leaving the farmer’s home where he was hiding, and the farmer subsequently used the gong to fry pancakes. Others stories say that Benkei after receiving treatment by the farmer showed his gratitude by making dorayaki on his gong.

It is said that the current method of using two pieces of castella to sandwich the bean paste was the idea of the Japanese cake shop in Ueno  Tokyo called ‘Usagi-ya’ which was founded in 1914, and this method became popular around Japan.

Like I mentioned I have not before managed to recreate the likeness of a dorayaki because of the use of eggs and honey.

However when I saw a vegan scrambled egg alternative and a liquid egg alternative new on the market I set about experimenting.

You may not have where you are what I finally used but maybe you could find something similar.

I settled for using the vegan egg alternative by OGGS. Even though it says for scrambled eggs it makes the pancake nice and fluffy and more like a cake.

You can also use the other vegan liquid egg on the market called Crackd, I found both worked but the OGGS made fluffier pancakes.

I also used vegan honea by plant based artisan.

If you use the vegan egg alternative you will have enough left to make my pan pudding recipe inspired by “The Makanai”.

For the sweet red bean paste known as anko there are two types. Tsubuan (chunky paste) and Koshian (fine paste). You can use which ever you like.

Recipe for Vegan Dorayaki

All you need to make x4 dorayaki is:

150ml of OGGS scrambled egg alternative

100ml of water

2 tablespoons of vegan honey (or alternative like maple syrup or agave)

Add the above ingredients to a bowl and give it all a good whisk.

Add to a separate bowl:

160gm of sifted plain flour

1 teaspoon of baking powder

Give it a mix.

You will also need some neutral oil (I like to use Tiana coconut butter), kitchen towel, a nonstick frying pan and something to pour your batter into the pan with (I used a 1/3 measuring cup). You will also need some anko for your filling.

Method:

Add the vegan egg mixture to the flour and give it all a good mix. Your batter should be thick but runny enough to fall off a spoon with ease for a nice batter consistency.

Heat up your frying pan and add a little oil then wipe it off with kitchen towel ( you do not want an oily pan)

Then give your mixture another whisk then scoop up your batter with the measuring cup and pour the batter a few inches up from the pan. I found each time I used just under 1/3 of a cup of batter for each dorayaki. Pour until you get a nice round shape with the batter. Leave a few minutes until little bubbles start to appear then flip over the pancake and cook for a further  minute. Remove from the pan and set aside.

Repeat the process again adding a little oil and wiping it off before you pour each batter.

Continue until all your batter has been used.

Then add bean paste to one pancake adding more filling to the middle so you get the domed shape. Then place another on top.

Press round the edges to seal. I find they taste better left until they are completely cold. You can wrap them when they are cool in clingfilm and eat them the next day or they are good to freeze and then defrost.

Hope you can try making them and enjoy with a Japanese tea. Or why not take them for a treat during hanami season.

Do you know the Japanese anime and manga character Doraemon a character from the 1970s, created by Fujiko F. Fujio ? A robotic cat that travels back in time from the 22nd century to aid a preteen boy named Nobita.

Dorayaki are also known as the favourite food of the cat robot. Doraemon is addicted to dorayaki and falls for any trap involving them. You may of even grown up watching it on tv and dorayaki may give you a feeling of nostalgia eating them.

I also recommend a 2015 film “Sweet Bean” by director Naomi Kawase’s. This exquisite film is based on a novel by Durian Sukegawa.

The film is about Sentari who runs a shop where he makes and sells dorayaki pancakes filled with sweet bean paste. He advertises for an assistant, Tokue, a 76-year-old woman responds. After tasting the sweet bean paste that Tokue makes, Sentari is astonished. A lovely heartwarming film.

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 2025 being Sunday  the 2nd 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. If after this time the mochi is still a little wet steam a little or or you can microwave for 1 minute.

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.

They are also delicious with matcha

 

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.