Sakura and Matcha Parfait

Sakura and Matcha Parfait




March is the time for cherry blossoms in Japan, however, the month can be finicky - warm some days and down right cold on others. Cherry blossoms bloom in Japan in a wave starting from the southern area of the country and slowly move north. Just to add confusion to this story, there are different types of cherry blossoms. Some types of blossoms are early bloomers and show their pink flowers even in early February.

March isn't just about blossoms; it's a month of transitions and closures in Japan. It marks the traditional end of the fiscal year for companies and schools alike. Companies wrap up their year-end books at the end of March and start fresh from April. Students also start their school year from April.

March signifies the conclusion of one chapter and the anticipation of the next. Against the backdrop of fleeting cherry blossoms, a sense of renewal lingers in the air.

This matcha parfait is all dressed up to celebrate the sakura season and is easy to put together. Choose your favorite dish and start the layering. Assemble your own masterpiece with layers of delight: I made mine with a luscious strawberry mousse at the bottom, followed by a dollop of Greek yogurt sweetened with condensed milk, sprinkled with crunchy granola, and crowned with a velvety matcha mousse. Let your creativity bloom as you craft your springtime parfait, capturing the essence of the season in every spoonful.



Read more »
Kathy
0 Comments
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.

Read more about wagashi on Medium.


Hope to see you there!













Read more »
Kathy
0 Comments
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. 







 

Read more »
Kathy
0 Comments
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.


Read more »
Kathy
0 Comments