When I lived in Tokyo I went to a few classes to make Japanese sweets so it wasn’t my absolute first attempt at wagashi but it was my first solo attempt! All I can say is, I further understand why this is a specialized profession.
The pink color is a result of mixing red cabbage and lemon juice, it was really interesting to experiment and that is one aspect I would like to try again. Inside, I made a mochi ball, or dango, which is surrounded by white bean paste and then topped with the coloured jellies using agar agar.
So similar to the hydrangea・ajisai・紫陽花 I showed earlier, this is a pretty classic seasonal sweet that might be found in sweet shops when the hydrangeas begin to bloom.
I might need a few more tutorials before my next attempt, though I did learn a lot and have a fun doing it. I guess the bar has been set pretty high by all my usual sweet shops!
Mini Japanese lesson! It’s about sweets, it’s important. Sweets are sometimes called kashi・菓子. There are different ways, but that is one of them. Putting another character (in our case, the character: 和) the sound is changed to ‘gashi’.
The ‘wa’ in wagashi・和菓子 refers to Japanese style. (It is also the same character in Reiwa・令, the current Japanese age. It is now year 3 in Reiwa, it began when the previous emperor absconded and his son ascended. Anyway!) The vast majority of the sweets I write about are wagashi. The ‘yo’ in yōgashi・洋菓子 refers to western style. Think cookies, cupcakes, whatever.
This super cool minazuki・水無月 from Rabbit Moon・兎月 is a unusual combo of the both! This is actually a Fukuoka original as I learned. A jellied sweet wrapped in a bamboo leaf, usually red bean or matcha flavour traditionally eaten in the summer. The flavour of mine? French salted caramel! I’ve never tried anything like it, it was so good, I will eat many more this summer I’m sure.