Tag - spring

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....

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...