Sakura Mochi

Cherry blossom season is coming soon. Why not making Sakura Mochi at home.

120g of Domyoji* (道明寺3割)
180ml of Water 
2tbsp of sugar

12 Salted Sakura leaves

240g of Koshian (red beans paster )

<sugar syrup>
Sugar 10g
Water 20g

<Preparation>
ー Soak salted sakura leaves in water for about 35min to remove some salt (don’t remove completely)
ー Make 20g red beans balls (20g x12)
ー Dissolve coloring (red) in small amount of water (no need to add if you prefer)
ー Make sugar syrup or you can use little oil

<Instruction>
1 Put Domyoji, water and coloring in microwave proof bowl and soak them for 15 min. Liquid will be gone.
2 Put lid on and microwave(600w) for 4min30sec.
3 Leave aside and let it steam for 10 min (lid on)
4 Sprinkle sugar and mix with wooden spatula gently in cutting motion.
5 Divide dough into 12 pieces (roughly 25g each ). Wet your hands with sugar syrup and wrap red beans ball with dough in round shape.
6 Wrap Sakura leaves around.

*Domyouji ko is dried sticky rice after steamed and cooked.

<<You tube↓>>
How to wrap Sakura Mochi
How to rap Sakura mochi

Coffee and wagashi

I am selling my little sweets at coffee stand nearby.
Wagashi and coffee – I love this combination, so I am glad to do this.

Tradional wagashi and western cake with Japanese twists.

 

 

Kuba Coffee Roastery 久芳焙煎所

3-7-6 Sendagaya Shibuyaku Tokyo
Mon/Tue 900-1630
It has a  name ‘Tea press  board ‘at the building entrance but it is pop up coffee stand.

Coffee beans area available on line

https://kubacoffee.shop

Lesson in March

Cherry blossom season is coming soon, in Japan , we enjoy ‘Sakura(= cherry blossom) mochi’ while enjoying the sakura view.

It is a distinctive flavor of  salted Sakura leaves. Anko (Red beans paste) is wrapped with sticky rice mochi (Doumyouji ) and sakura leaves.

If you are interested in making, spring sweets, please contact me. English class is available upon request. min 2 people (max 5).

What to make :

- Sakura mochi (Kansai style)

- Sakura crape (Kanto style)

Sake manjyu

Steamed Sake bun (manjyu) smells nice!

Beautiful Ume plum flour at Hatonomori Shrine.


Visiting shrine

Hatsumoude – New year visit to shrine, Hatomori Jinja in Sendagaya

wow, unbelievable lots of queue.

I came to know the reason later.  They were on TV selected as the best-go powerspot in 2020.

Yes, I got Daikichi (best one) fortune slip.

 

Hababira mochi.  New year sweets wishing for health long life

Ikeru

Ikeru flower arrangement – all seasons

Ikeru year end party

Ikeru, Japanese flower arrangement class leady by Mayuka, Year end party.


 

 

 

Event at Ooen

Wagashi making workshop at Ooen, Suginami

Autumn special.

Nerikiri and Walnut mochi

Cosmos

Cosmos made by Nerikiri (white beans paste dough) for Mayuka’s Ikeru lesson

Imaging beautiful cosmos in the garden

With students

I had a chance to teach Wagashi at Tsuda University. Thanks to Professor Shinkai, it was a great occasion to teach Wagashi to students those who probably work overseas , hoping they can introduce and enjoy Wagashi in future. Just happy to see their lively faces throughout the session.

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