Author - Larry Tiscornia

Sakura Mochi

Kimika Soko TakechiLarry Sokyo Tiscorniateatimes@chanoyu.com INGREDIENTS cooked mochi rice azuki koshian (smooth bean paste) salted cherry leaves kanten (agar agar) 1/4 stick water 500cc (2c) sugar 100gm (3.5oz) PREPARATION Wash the kanten and tear it into small pieces. Soak in cold water until it softens a bit. Cook the kanten and water over low heat until it is dissolved and then add the sugar....

mizubotan

Mizubotan – water peony

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kuzu (kudzu) 1 part / 50gm (1.75oz) sugar 2 parts / 100gm (3.5oz) water 4 parts / 200cc (0.8c.) pink koshian (smooth bean paste) approx. 20gm (3/4oz) per sweet PREPARATION Prepare approximately 20gm (3/4oz) pink koshian balls that will be the center of the sweet. Dissolve the kuzu in the water until all of...

yomogi karukan - mugwort rice cake

Karukan

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS nagaimo (long mountain yam) 85gm (3oz) granulated sugar 140gm (4.9oz) joshinko [komenoko] rice flour 100gm (3.5oz) water - approx. 2T - 4T baking powder 3/4tsp dried yomogi (mugwort) approx. 1/2 loose Tbl. optional flavor or color PREPARATION Peel the long mountain yam and remove any brown spots that remain. Grate the yam into a large bowl...

hatsugari - first goose

Hatsugari – first goose

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kuzu (Eng. kudzu [Pueraria lobata] 100gm (3.5oz) white sugar 50gm (1.8oz) brown sugar 50gm (1.8oz) kurosato (black sugar) 100gm (3.5oz) water 400cc (1.6c) yurine (lily bulb) or nagaimo (long yam) PREPARATION If the black sugar pieces are too large you can cut into small pieces with a heavy knife or smash with a mallet. Mix...

hanami dango

Hanamidango

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com The name of this sweet means "flower viewing dumplings" eaten during the cherry blossom season. The brown represents the tree trunk and branches, the green the leaves and the pink the blossoms. Make 3 batches of konashi (one with pink colored bean paste, one with azuki (adzuki) bean paste...

aoume konashi - green plum

Aoume konashi – green plum

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS koshian (sweet smooth bean paste) 300gm (10.6oz)flour 30gm (approx. 3T)mochiko (sweet rice flour) 3gm (approx. 1tsp)granulated sugar 15gm (approx. 1/2oz)mitsu (sugar water syrup)shiro-an (sweet white bean paste) 200gm (7oz)green & yellow coloring PREPARATION mitsu is sugar water syrup that can be made in advance...

Ajisasi Kinton (hydrangea kinton)

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kanten (agar agar) 3.5gm or 1/2 stickwater 225cc (0.9c.)sugar 75gm (2.64oz)mizuame or light corn syrup 1.5 tspyellow food color (approx 1 small drop) PREPARATION Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of...

Koshian: Sweet, Smooth Bean Paste

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS Baby lima beans or azuki (adzuki) beans 454 gm (1 lb) White granulated sugar 250 gm (8.8 oz) PREPARATION Check the beans carefully and discard any that are off color or broken. Remove any small rocks. Rinse the beans in cold water several times and then soak overnight in plenty...

Tsubuan (Chunky Bean Paste)

Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS azuki (adzuki) beans 200gm (0.4lb) sugar 200gm (0.4lb) either white or 1/2 white & 1/2 dark brown light corn syru PREPARATION Check the beans and discard any small rocks or those that are broken or off-color. Rinse the beans in cold water several times and soak overnight in plenty of cold water. To cook -...