my wagashi chronicles
exploring the delightful world of traditional Japanese confections
Friday, September 9, 2011
moon-viewing festival (more rabbit manju)
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The Tsuki-mi (moon viewing) celebration is fast approaching, and while debating whether to bother making a pile of the traditional tsuki-m...
Wednesday, May 11, 2011
salt-preserved cherry leaves
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Ingredients: tender leaves of a sakura cherry tree, (preferably yae-zakura)..... 50 grams salt......10 grams (20% of the weight of the leave...
Sunday, March 27, 2011
salt-preserved cherry blossoms
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I love using salt-preserved cherry leaves and blossoms in my spring desserts. Check out my sakura mochi recipe to see the most common way th...
Monday, February 28, 2011
ebi senbei (shrimp-flavored rice crackers)
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My favorite version of homemade ebi senbei uses all mochi (glutinous) rice, is flavored with dried shrimp, and fried in oil to become puffy ...
Thursday, February 17, 2011
usagi manju (steamed dumpling)
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These rabbit-shaped dumplings become especially popular in the Year of the Rabbit, such as this year. I made them with traditional tools and...
Wednesday, February 2, 2011
usagi mochi (gyuuhi series)
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I've been busy in the kitchen making all kinds of rabbit-shaped confections in celebration of the year of the rabbit, and had meant to ...
Friday, September 24, 2010
wagashi and the five senses
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One of the staff at Obubu Tea drew my attention to the TORAYA website , and I really wanted to share it with you because it has a lovely bu...
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