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....
Sasamaki – bamboo leaf wrapped sweets
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) sasa (bamboo leaves) PREPARATION Pick small sized leaves (available dried in Asian markets). Wash well in cold water and soak in fresh cold water overnight. Scrub both sides well with a soft...
Tamasudare – jeweled reed blinds
Kimika Soko Takechi Larry Sokyo Tiscornia teatimes@chanoyu.com INGREDIENTS kanten (agar agar) 14gm (0.5oz) or 2 sticks water 900cc (3.6c.) sugar 300gm (10.5oz) mizuame (or light corn syrup) 2T koshian (sweet smooth bean paste) approx. 30gm (1oz) per sweet yellow food color - approx. 2 drops umeshu (plum wine) 1T PREPARATION Wash the kanten well in cold water and remove any black/brown specks. Soak in...
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...
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
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...
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...
Midori no Hoshi – green stars
Glenn A. Sorei Pereira GAPereira@aol.com Named by Hounsai Daisosho みどりの星 midori no hoshi (green stars),this sweet was designed by Midorikai alum Glenn A. Sorei Pereira of Boston, MA, for the 40th Midorikai Reunion tea in Honolulu, Hawaii on July 19, 2010. INGREDIENTS Powered kanten 12gWater 600 cc (2.4c)Granulated sugar 700g (25oz)Light corn syrup 80g (3oz)Limoncello...
