Spring Japanese Wagashi

Spring Japanese Wagashi


 



Spring is the time for cherry blossoms in Japan. As the warm spring breezes blow in, the seasonal blossoms are soon to follow.

Wagashi, Japanese sweets, are the perfect platform for expressing the seasons in beautifully designed desserts. Designs made of nerikiri are the perfect expression of the spring season.

Please join my classes if you would like to make your own. https://airkitchen.me/kitchen/10616.php


Hope to see you there!













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Kathy
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Swedish Rye Bread

Swedish Rye Bread




The official name of this bread is Kavring. It has a nice brown color and a slightly sweet taste. The bread is quick to put together since it does not contain yeast but is leavened using baking powder and baking soda.

I used a standard size loaf pan for baking the bread. This recipe is quite generous and makes two loaves. 

Recipe
180 grams bread flour
90 grams rye flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/3 cup Golden syrup and molasses (add some of both to fill 1/3 cup)
270 grams milk

1. Whisk together the flours, baking soda, baking powder and salt together in a bowl. Mix together the milk and the syrup/molasses in another bowl then add to the flour mixture in portions. Mix thoroughly with a spatula. 
2. Preheat the oven to 95 degrees Celsius.
3. Bake for 1 hour at 95 C. then raise the temperature to 150 C. and bake for another 30 - 40 minutes. The bread should have a nice rise when it is fully baked.
4. Let the bread cool for a few minutes before removing from the pan. Cool completely before slicing. 

This bread tastes great with cream cheese and smoked salmon. 

Thank you to https://true-north-kitchen.com/wprm_print/8541# for this recipe. 







 

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Kathy
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Japanese Wagashi

Japanese Wagashi





Elegant and delicious is the essence of Japanese wagashi. Traditional confections in Japan are called wagashi (和菓子). Most people associate these sweets with green tea and the tea ceremony. Usually, they are made with rice flour and anko (red bean paste). Wagashi is typically made from plant-based ingredients and uses the seasons to highlight these special desserts. Most often these desserts are made by either steaming or boiling the ingredients which pre-date Western influence in Japan. Wagashi are a great alternative dessert for people looking for vegan or gluten-free choices.

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. 



The Tokyo Food Summit, held in November 2023 at Tokyo Big Sight, showcased the skills of the artisans from several famous wagashi shops.


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.


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Kathy
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Summer Cherry Pie

Summer Cherry Pie


Summer Delight

Depending where you live sour cherries may not be readily available, however, canned cherries are not a bad second choice. With a buttery sweet crust and tangy filling, this pie is a perfect dessert for summer.

Fits 20 cm pie pan

Dough:
100 grams cold butter cut into cubes

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.




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Kathy
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