Tag

Tsubuan

Blog, Spring Food

Sakura no Hi & Chomeiji Sakura Mochi 

Day of Cherry Blossom 

March 27 is sakura no hi (さくらの日), Day of Cherry Blossom. This was decided by the Nihon Sakura no kai (日本さくらの会), Japan Cherry Blossom Association in 1992. They made it that date  because the pun of sakura 3 (sa) x 9 (ku) = 27. Saku (咲く) in Japanese means “to bloom”.
The name “Sakura” comes from Japan’s most famous flower the cherry blossoms. Some say that cherry blossom is the national flower of the country although some dispute this and say the chrysanthemum is the correct national flower of Japan.

Nevertheless there is  something to be said about the beauty and wonder the cherry blossom season brings.

The general flower language of cherry blossoms is “spiritual beauty” and seeing the cherry blossom definitely gives you a feeling like no other, touching the soul in an almost spiritual way.

There are 9 original species of cherry blossoms in Japan, and there are about 100 varieties, each coming into flower at different times depending on where in japan they are. The earlier blooms tend to appear in tropical Okinawa in January, with the last on the northernmost island of Hokkaido in early May.

The arrival of the cherry blossoms in Japan is a big deal, people eagerly wait for the forecasts of when the blossoms will bloom making the national news when the first blossom opens.

Cherry blossom viewing or “hanami” 花見 as  it’s known started in the Edo period. Throughout Japan many people will be celebrating the cherry blossoms with viewing parties and picnics, taking place in gardens and parks.

Often you will see blue sheeting laying on the ground for people to sit on while they have special food and drink sake under the blossom while generally enjoying the arrival of spring.

This can go on well into the evening when viewing the blossom under lanterns that light up the branches is known as yozakura.

Many sakura themed and flavoured foods are eaten at this time, one of which is a popular confectionery called sakura mochi 桜餅 a traditional Japanese wagashi confection with over 300 years of history when Tokyo was still called Edo. This wagashi heralds the arrival of spring.

It is a soft, chewy, sticky rice cake filled with sweet azuki red bean paste. Did you know there are two types ? You may be familiar with the sakura mochi with roots in the Kansai region around Osaka called Domyoji made from domyojiko (道明寺粉), which is glutinous rice steamed, dried, and coarsely groundThe main characteristic of Domyoji Sakura Mochi is the distinctive  stickiness of rice grain. As domyojiko is difficult to find outside of japan I always use mochigome a Japanese short-grain glutinous rice. The recipe for this is basically the same as my Ohagi recipe but you just colour the rice pink with a natural dye like a few drops of beetroot juice and wrap the mochi in a salted preserved sakura leaf. Cherry leaves are what gives the mochi that distinctive flavour.

The salted preserved sakura leaves are also hard to find but you can buy them from Nihon Ichiban on line from Japan.

They are often also decorated with preserved sakura flowers again you can buy these on line or why not use my recipe to make your own. This year I also intend to try preserving my own leaves.

The next sakura mochi is called Chomeiji Mochi which originated in the Kanto region, and was created around 1717 in an old Buddhist temple in Mukojima, Tokyo, named Chomeiji 長命寺. Unlike Domyoji mochi, the Kanto version has an outer pink thin crepe made by baking a mixture of wheat flour, glutinous rice flour, sugar, and water. The pale pink crepe is rolled and wrapped in mashed red bean paste and are then neatly wrapped inside salted cherry leaves.

People in the Kanto region (greater Tokyo areas) use shiratamako (白玉粉) a type of glutinous rice flour as the main ingredient for the mochi. They are super easy to make if you manage to gather all the ingredients it just takes a bit of planning a head if you want to make your own Sakura flowers and leaves but you can buy them if you wish.

This is how I made Chomeiji mochi 長命寺餅

Makes around x5

Ingredients & method sakura flowers and leaves rinsed in water and dried between kitchen towel. One of each for each mochi

Anko Tsubuan (粒あん) The paste has a chunky texture or Koshian (こしあん) The paste has a fine, smooth texture. Rolled into log shapes.

20 grams of Shiratama flour

Mixed with 40ml of water (mix and wait ten mins)

Then add 5 grams of sugar, 40 grams of plain flour and another 60ml of water.

Mix well until smooth and strain through a sieve.

Add a few drops of pink food colouring I like to use a natural dye so I use beetroot juice.

Heat up a non stick frying pan til hot then wipe neutral oil without flavour I use Tiana coconut butter over the pan with kitchen towel and then wipe it off (you do not want an oily pan)

Take a tablespoon of your mixture an add it to the pan add another and spread the batter out thinly into an oval shape.

This takes only second to cook once it’s solid flip it over for a few seconds to solidify on the other side. Remove and add to a plate and repeat the process until all your batter is used.

Lay a sakura leaf with the veins visible then place on top one of the crepes then add one of the anko logs and roll the leaf from the base and you are done. Continue with the rest and finish with a salted sakura flower. You can store these in an airtight container for a few days in the fridge.

Why not make yourself a bento this spring. One of my favourite places to buy bento boxes is Bento & Co in Kyoto. They have a wonderful on line store and ship really quickly from japan.
One memorable day last year I sat under a cherry blossom in my local park with my bento box and sake on a warm day.

The cherry blossom petals were falling like snow around me. Did you know there is a word for this ? 桜吹雪 Sakura-fubuki. It’s the little memories like this that stay with you. Another memory of Sakura-fubuki is when I visited Japan over cherry blossom season, I was walking in the Yasukuni Shrine and all the blossoms were falling.
The Japan Meteorological Agency determines the state of Tokyo’s sakura season by the flowers on a particular tree in the Yasukuni Shrine called the Index Tree. When only five or six blossoms have opened, Tokyo’s cherry blossoms are considered “in bloom.” When 80 percent of the buds on the tree have opened, Tokyo is considered to be in “full bloom.”  Forty seven other prefectures have their own index tree.

I hope you are able to enjoy hanami even if you are not in Japan just by doing those little things that make you feel closer.

Happy Hanami

 

Autumn Food, Blog

Japanese Micro Season Part 16 Autumn Equinox & Making Ohagi


We are now heading in to the shorter days of Autumn. Friday the 23rd is the Autumn Equinox. In Japanese micro season it is known as Shūbun. This season is broken into three parts.

September the 23rd-27th Kaminari sunawachi  koe o osamu ( thunder ceases )

September the 28th- October 2nd Mushi Kakurete to o fusagu ( insects hole up underground )

October 3rd-7th Mizu hajimete karuru. ( farmers drain the fields )

The equinoxes are a special time for Buddhists 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 .

This is also part of the silver week holiday in Japan starting with Respect the aged day  and finishing on equinox day.

Buddhists call Autumn Equinox O-Higan or Aki no Higan, and it is tradition to make ohagi at the time a type of Japanese wagashi (sweet) Ohagi おはぎ is named after the Japanese clover bush and these sweets are sometimes also taken to ancestors graves at this time as offerings. They are really delicious and so easy and fun to make.

To celebrate why don’t you try to make them. They are made with sweet 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. You can either buy chunky bean paste called Tsubuan in packets at Asian grocery store or make your own.

The above shows Mochi rice and bought and homemade tsubuan.

You will need 1 rice cooker cup of sushi rice and 1 cup Mochi rice (Mochimai). First give the rice a good rinse changing the water until in runs clean. Soak your rice in four cups of water over night and then cook in your rice cooker or pan. This does make a lot of ohagi so you can either freeze them or just use half the amounts 1/2 cup sushi rice 1/2 cup Mochi rice and two cups of water. Through experience if your rolling your ohagi in toppings do this after you have defrosted them.

When the rice is done mash your rice but not fully so you still have some grain and leave to cool covered with a cloth so it doesn’t dry out. Divide into balls and flatten out. It is advisable to use plastic wrap but if you don’t want to just have damp hands and a wet clean cloth to hand. In the middle of each flattened ball add a ball of anko and then fold the rice over the anko to make a sealed ball. Carry on making until all are done.

If you want to make inverted ohagi make small balls of rice and add this to the middle of larger flattened balls of tsubuan.

Now choose what you would like to roll your ohagi in . Powdered black sesame ( kurogoma ), kinako ( soybean flour ), sesame seeds mixed with sugar or maybe matcha.

How about making Kurumi which is powdered walnuts with sugar. The balls of sticky rice become easier to mould into balls after they have been rolled in the topping.

They make lovely gifts and are perfect with a green tea.

I know I will be making them to enjoy with a tea while looking out onto my already changing colours of maples in my garden. In Japan they won’t be changing just yet people in Japan will have to wait until late October, November to do what’s called momijigari or autumn leaf hunting which is as much a custom as hanami flower viewing in the spring.

Kyoto

Inokashira park Tokyo

Blog

Otsukimi ( moon viewing festival )

Tsukimi or otsukimi お月見 is the Japanese autumn moon viewing festival . The moons round shape is the symbol for fertility and at this time people pray for a good harvest. The date varies each year 2018  will be on September 24th. Japanese people display pampas grass known as susuki in their homes as a symbol of good luck and  make Tsukimi dango, rice-flour dumplings, because it looks similar to a full moon. After offering them to the moon, Japanese people eat the Tsukimi dango in order to obtain good health and happiness. Other foods which are associated with Tsukimi include chestnuts, known as “kuri” in Japanese, and taro, known as “sato imo”, in Japanese, as well as kabocha (Japanese pumpkin) and persimmons ( kaki ).

You will often see the rabbit depicted at this time as Japanese people see a rabbit in the moon pounding Mochi rice not a man in the moon. 

Why not celebrate the autumn moon festival and make some dango search mitarashi dango. 

 

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

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.  Daifuku actually means ( great luck) so wishing you all luck in your life.

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 .

Then mix 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.
???