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East meets west in the kitchen. These traditional desserts have a touch of Asian influence. There are plenty of delicious recipes for cakes, cookies, pies, tarts and other tasty desserts easily explained so that you can bake them in your own home. Each recipe comes with pictures so that you can recreate them painlessly. Whether you are a seasoned baker or just starting, this site has something for you. Ready....Let's get delicious started!
Hope to see you there!
This simple but beautiful wagashi of a folded autumn leaf enclosing a bundle of red bean paste evokes an image of a fallen leaf. It is made from nerikiri which is one of the most commonly used wagashi ingredients. Neriki is a mixture of white bean paste and a binding agent called gyuhi. The dough is kneaded into a smooth texture and colored and can be easily molded into many different shapes.
This beautiful dessert was made by Okashidokoro Sasama located in downtown Tokyo. Another delicious dessert from the same shop evokes the image of autumn and a fallen chestnut and secondly a beautiful rendition of a green glaze and rustic pattern from a traditional ceramic teacup.
Toraya is another wagashi shop with a long history. The shop was founded in Kyoto during the late Muromachi period and has been in business since. It has served the Imperial Palace since the time of Emperor Goyozei (1586-1611). In 1869, the capital of Japan transferred to Tokyo from Kyoto and the shop followed the move, but the Kyoto shop remained and it continues to operate there today. As you travel around Japan, you will see the Toraya shops in many locations. This shop is still as vibrant and bustling as it ever was.
Traditions are well respected in Japan but
so is the need to remain relevant and connect with a new generation of
customers. Matcha, green tea, has grown in popularity as a beverage worldwide
as it is now served iced or hot, whipped and sweet. In Japan, the matcha boom has also
rekindled opportunities for serving wagashi and these new sweets may now
be shaped as your favorite Pokémon character instead of an elegant cherry
blossom.
Have you tried red bean paste? What is your favorite wagashi? Hope you can find some of these delicious treats in your local city. Or if you are courageous enough, jump online and learn how to make them yourself.
1/2 egg
1/4 teaspoon vinegar (such as apple vinegar)
20 ml water
175 grams all purpose
flour
1/4 teaspoon salt
1/2 teaspoon sugar
1 egg for egg wash
Rough sanding sugar
1. In a food processor, mix together the
flour, salt, sugar and butter for about 30 seconds.
2. Mix together the egg, water &
vinegar then add to the food processor and mix until the dough comes together.
3. Remove the dough from the mixer and wrap
in plastic wrap & keep in the refrigerator for at least 1 hour before
using.
Note:
increase recipe by ½ to have enough to make the cross hatch on top.
Filling:
2 ½ cans canned cherries (14.5 oz size)
70 grams sugar
30 grams tapioca starch
1 teaspoon vanilla or almond essence
1. Roll out the dough to fit the pie pan and fit neatly into the pan. Put in the refrigerator until needed. With the leftover dough, cut slices to make the cross hatch and keep in the refrigerator also.
2. Soak the cherries and sugar in a bowl for about 10 minutes then add the tapioca starch in portions and mix thoroughly with a spoon. Lastly, add the vanilla or almond essence.
3. Pour mixture into large saucepan and
heat on medium heat until just beginning to boil and thicken. Stir constantly
so the starch doesn’t get lumpy. Turn off the heat and pour into a bowl to cool
for about 15 minutes. Stir occasionally so the mixture doesn’t become lumpy.
4. Pour the cherry mixture into the pie
pan and arrange the cross hatch on the pie and brush with the egg wash. Sprinkle
the dough portions of the pie with sanding sugar.
5. Preheat oven to 180 C. and bake the pie for
40 – 50 minutes depending on your oven. Cover the top with foil if it browns
too quickly.
6. Cool completely before cutting the pie.