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Recipes

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

  1. Wash the kanten well in cold water and remove any black/brown specks. Soak in fresh cold water to cover for a couple of hours. Squeeze the excess water from the kanten and tear into small pieces. Place the kanten and water in a heavy bottom pan and cook over low heat until the kanten is dissolved.
  2. Add the sugar and mizuame, or corn syrup. Continue to cook until the sugar is completely dissolved.
  3. Strain through a fine strainer and return to the pot and cook a little longer. (Be careful that you do not cook too long or the kanten will become too hard.)
  4. Turn off the heat and stir in umeshu and a small amount of yellow food color to achieve a golden color. Stir well.
  5. Pour into a parchment-lined nagashikan mold, that is approximately 6″ X 7″ X 2″ (1000cc [4c.]) and let cool. Bubbles can be removed by running a piece of Japanese washi paper over the surface. (Note: Any similar size glass or plastic container may be used.)
  6. Form the bean paste into tawara (bale) shapes.
  7. Using a serrated tofu knife, cut the kanten into long, thin strips. The strips should be long enough to wrap completely around the formed bean paste. Carefully wrap the kanten around the bean paste. The sweets can be chilled before serving. Place on a towel to blot any excess moisture before serving

NOTE: Any non acidic flavoring can also be added when adding the color. Acid will cause the kanten not to gel properly.

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Recipes

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 12g
  • Water 600 cc (2.4c)
  • Granulated sugar 700g (25oz)
  • Light corn syrup 80g (3oz)
  • Limoncello 4 tbs
  • Blue food coloring 3 drops
  • Nagashikan (lined mold) 5 ½” x 6″
  • Kinpaku (gold leaf) a few sprinkles on each sweet

PREPARATION

  1. Place kanten and water in a heavy bottom pan and cook over low/medium heat until it reaches a light boil. It is important to stir continuously.
  2. Add sugar and stir until dissolved and once again bring to a light boil. Add corn syrup and continue to stir. Once again bring to a light boil. Turn off heat and add limoncello and coloring.
  3. Ladle hot mixture into nagashikan that has been rinsed in cold water. Bubbles or residue that form on top can be removed by running a piece of Japanese washi paper over the top. Let cool at room temperature until solid.
  4. Remove from nagashikan and cut length into thirds. Cut each third into fifths with serrated tofu knife. Refrigerate to chill and sprinkle with kinpaku before serving.
  5. Makes 15 sweets.
Categories
Recipes

Ajisasi Kinton (hydrangea kinton)

Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

INGREDIENTS

  • kanten (agar agar) 3.5gm or 1/2 stick
  • water 225cc (0.9c.)
  • sugar 75gm (2.64oz)
  • mizuame or light corn syrup 1.5 tsp
  • yellow 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 hours. Squeeze the excess water from the kanten and tear into small pieces. Place the kanten and water in a heavy bottom pan and cook over low heat until the kanten is dissolved stirring now and again. Be careful that the mixture doesn’t boil too high as it will become too thick.
  • Add the sugar and mizuame, or light corn syrup, after the kanten is completely dissolved. Continue to cook until the sugar is completely dissolved. (Be careful that you do not cook too long or the kanten will become too hard.) Turn off the heat and mix in a small amount of yellow food color, to achieve a golden color. Stir in well.
  • Pour through a fine mesh strainer into a nagashikan, lined mold, that is approximately 7″ X 7″ and let cool. Bubbles can be removed by running a piece of Japanese washi paper over the surface. Once cool unmold and cut into approximately 1/8″ squares. (note – Any container of the same approximate size can be substituted for the nagashikan.)
  • Make small balls of an (bean paste) approx. 15gm (1/2oz) for the center.
  • Press the prepared an through a sieve forming strands. (Coarser or finer mesh will create different finished effects.)
  • Use damp pointed bamboo chopsticks to gather a small pile of strands. Place a small ball of an on top of the gathered strands. Continue to place strands around the an ball, pressing lightly so they stick together, until desired shape is created. A good size finished sweet is about 40gm to 45gm (approx. 1 1/2oz).
  • Using pointed chopsticks place some of the kanten jewels around the top of the sweet.