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.

Recipe:

375 grams bread flour

3/4 teaspoon salt

2 teaspoon pepper

5 grams sugar

1 1/2 teaspoon instant dry yeast

100 grams mashed potatoes (cooked mashed potatoes)

30 grams butter (room temperature)

2 tablespoons chopped fresh rosemary

200 grams water

1 egg mixed for egg wash

1. Using a stand mixer, mix the flour, salt, pepper, yeast, sugar, rosemary & water in the stand mixer until the mixture is well incorporated. Add the mashed potatoes and continue to mix. Lastly, add the butter and mix until it is becomes smooth.
2. Put on a flat surface and finish kneading until the dough is soft and supple. 
3. Oil the bottom & sides of a bowl and put the dough inside. Cover with wrap. Let sit in a warm place for about 1 hour or until bread doubles in size.
4. Remove dough from bowl. Cut dough into 2 equal pieces and roll into 2 balls. Place each piece side-by-side in a buttered bread pan. Cover with plastic wrap and let sit for about 1 hour in a warm place. Decorate with several pieces of rosemary and lightly brush with egg wash before baking.
5. Preheat the oven and bake at 200 C. for about 45- 50 minutes. After baking, let cool for about 10 minutes before removing from the pan. Cool completely before slicing.

This cake is a bit unique with the addition of milk and salad oil to the recipe. These two ingredients add additional moisture that makes this a perfect dessert.

Recipe

Egg whites (room temperature) 450 grams

Granular Sugar 150 grams

Flour 150 grams 

Salt 1/2 teaspoon

Milk 6 tablespoons

Salad oil 6 tablespoons 

1. Sift together the salt and flour into a bowl. In a separate bowl, mix together the milk and salad oil.
2. Whip the eggs whites with a hand mixer for 3 - 4 minutes then add the sugar in 3 – 4 portions and mix until soft peaks form. Do not over mix.
3. Use spatula and mix in the flour in portions. Lastly, add the milk/oil mixture and mix thoroughly.
4. Spoon the batter into a large size chiffon cake pan (do NOT butter the inside of the pan). Preheat the oven to 170 C. and place the baking pan into the oven. Bake for 20 – 25 minutes depending on your oven.