The Japanese traditional confectionery, wagashi, is very delicately shaped and flavored with natural ingredients such as agar, strained azuki beans, and yomogi (mugwort) leaf. In Japan, seasonality plays an important part of their food culture, especially in regards to the ingredients, theme, color, and presentation. For Japanese culinary arts, all these should match the season. The Japanese dessert wagashi is the epitome of how Japanese celebrate season and life!

Spring Wagashi | Summer Wagashi | Autumn Wagashi | Winter Wagashi

Japanese Dessert (Wagashi) in Spring

In spring, cherry blossoms bloom throughout the nation and people hold hanami, or cherry-blossom viewing parties. Spring also marks the beginning of the school year (in the Japanese system of education)and the time to make a fresh start. So, let’s enjoy making delicately crafted,colorful spring confections.

Ume & Shiso Sanshoku Dango (plum & perilla tricolor dumpling) Recipe Dango is the general term for small ball-shaped mochi dumplings. Usually the mochi itself is not sweetened, but the toppings and sauces are. Dango are often skewered on bamboo sticks so that they are easier (and more fun!) to eat.

When you think of Sanshoku Dango, you often assume that the pink is sakura (cherry blossoms) and the green is yomogi (mugwort), but here we use ume (plum) to evoke spring and green shiso (perilla) for its mild fragrance. Ingredients (Serves 8 ) 2 cups dango flour

1-1/2 cups water

4 pieces umeboshi (pickled plum), finely chopped

8 leaves green shiso (perilla), finely chopped Cooking Directions Combine the dango flour with water and thoroughly knead by hand. Divide the dough into three equal parts. Mix the chopped umeboshi into one third and the chopped shiso leaves into another third, blending evenly into the dough. Leave one third of the dough plain. Shape each portion of dough into bite-sized balls. Boil in hot water for three minutes. Drain the hot water and let cool. To serve, slide three different colored balls onto each skewer.

Anmitsu (Jelly cubes with fruit and bean paste on top) Recipe Anmitsu is a relatively new wagashi, originating in the 19th century. There is no specific way to create anmitsu. You can add your favorite fruit or put a scoop of ice cream on top. Ingredients (Serves 6) 4 g kanten powder (agar) (1 pack)

2 cups water

3 Tbsp. sugar

Canned or fresh fruit (as desired)

1 cup bean paste For kuromitsu (dark syrup) 1/2 cup light-brown sugar

1/4 cup water Cooking Directions Prepare the kuromitsu. Put light-brown sugar and water into a pot, and bring the mixture to boil over high heat. Continue to boil for 1 minute, then turn off the heat. Allow the syrup to cool. Dissolve kanten powder in water and heat the mixture over medium heat while stirring with a wooden ladle. When the liquid comes to a boil, lower the heat and simmer for about 2 minutes. Add sugar in kanten mixture, bring the mixture to boil, then take the pot off the stove. Pour the liquid kanten into a rectangular mold and let it cool in a refrigerator for at least 1 hour. Remove the hardened kanten from the mold and cut it into small cubes. Place the jelly cubes in a serving bowl, add cut fruit and bean paste. Pour on the kuromitsu.

Kashiwa Mochi (rice cakes wrapped in an oak leaf) Recipe May 5th is “Children’s Day,” and the wagashi traditionally served on this day is kashiwa-mochi. Kashiwa mochi, made from rice flour, joshinko (high quality flour of non-glutinous rice), is enjoyed for the chewiness imparted by the rice and its lightly sweetened taste. Ingredients (Serves 6) 1/4 cup shiratamako (refined rice flour)

1 cup Joshinko

3/4 cup water

Koshian (strained bean paste) as needed

Potato starch (use as hand powder) as needed

6 oak leaves Cooking Directions Mix shiratamako, joshinko, and water and knead until the mixture is as soft as an earlobe. Steam the dough from Step 1 in a steamer for about 20 minutes. Remove the dough from the steamer and knead thoroughly after it has cooled enough to handle. Divide the dough into 6 equally sized rounded pieces and spread them into oval shapes with a rolling pin. Place the koshian in the center of each piece of dough from Step 4. Wrap each piece of mochi with an oak leaf.

Mochigome Sakura Mochi (cherry glutinous rice cake) Recipe Ingredients (Serves 4) 1 cup sweet rice

Dash red food coloring

Koshian (prepared strained bean paste), as needed

4 cherry leaves, pickled in salt Cooking Directions Cook the sweet rice with the dash of red food coloring. Shape the “koshian” into four balls of approx. 1 -1/4 inch diameter and set aside. Pound the cooked sweet rice with a rolling pin while leaving some graininess. After the rice has cooled, divide into four equal portions. Place one portion of rice in your palm. Put a ball of koshian in the center and mold the rice around it. Wrap each ball with the cherry leaves.

Yomogi lchigo Daifuku (mugwort strawberry rice cake) Recipe This recipe adds yomogi (mugwort) to the lchigo Daifuku that everyone enjoys for its scent of spring. Ingredients (Serves 8) 1 cup water

1/2 cup shiratamako (rice flour for dumplings)

1 cup sugar

1 Tbsp. dried yomogi (mugwort)

8 strawberries, hulls removed

Koshian (prepared strained bean paste), as needed

Katakuriko (potato starch), as needed Cooking Directions Cover strawberries with a layer of koshian and mold into balls. Combine the rice flour, water, sugar, and yomogi in a bowl and mix well. Transfer the mixture to a heat-resistant container and heat in a microwave oven for one minute. Mix thoroughly with a rubber spatula. Repeat the process 3) till the dough turns bouncy and transparent (about three times). Sprinkle with potato starch and spread the finished dough on a tray. After it cools, cut the dough into eight equal pieces. Wrap each koshian ball in a piece of dough.

Plum Wine Agar Jelly Recipe This agar jelly dessert offers a refreshing scent of ume (plum). Children can also enjoy this because the alcohol is thoroughly burned off in the preparation. Ingredients (Serves 4) 2 cups umeshu (plum wine)

2 tsp. agar powder

1 Tbsp. sugar

2 ume plums, finely chopped Cooking Directions Combine the agar and sugar in a container and mash while mixing. Pour the umeshu (plum wine) into a saucepan and boil for approx. two minutes to burn off the alcohol. Mix the ingredients of 1) with the umeshu of 2) and bring to a boil again. Divide the chopped plum evenly into four containers. Pour the contents of 3) into each container over the plums, and chill in the refrigerator.

Kusa Mochi (grass mochi) Recipe Kusa-mochi, which offers the refreshing fragrance of yomogi (mugwort), can be easily prepared in a microwave. Ingredients (Serves 12) 1 cup shiratamako

1 cup joshinko

1.5 cups water

2 Tbsp. dried yomogi (mugwort)

Koshian as needed

Kinako (soy flour) as needed Cooking Directions Soak the yomogi in hot water (to restore) and drain. Divide the koshian into 12 equal portions and roll into balls. Combine the shiratamako, joshinko, yomogi, and water in a heat-resistant dish and mix evenly. Place the mixture from Step 3 in the microwave and warm for 3 minutes. Mix well with a spatula and put back in the microwave to heat for one more minute. Mix again with a spatula and heat again for another minute. Wet a kitchen towel, squeeze out the moisture and place the dough from Step 5 on top. Wrap the dough in the towel and knead until the dough sticks together. Divide the single lump of dough into 12 equal portions. Shape into balls. Spread the dough balls from Step 7 evenly and wrap each with koshian. Sprinkle with kinako.

Rasberry Daifuku (glutinous rice cake) Recipe Ingredients (Serves 10) 2/3 cup mochi-ko (glutinous rice flour)

1/3 cup sugar

1/2 cup water

A very small amount of red powder-type natural food coloring (optional) 10 raspberries

9 oz koshian (smooth azuki bean paste) cornstarch, as needed Cooking Directions Wash the raspberries and remove moisture with a paper towel. Divide the koshian paste into 10 equal portions. Wrap one raspberry in each portion of the paste. Set aside. In a heatproof bowl, combine the mochi-ko, sugar and food coloring to make mochi (rice cake). Add the water and mix well. Cover the bowl with plastic wrap and microwave for 1 minute. Remove from the microwave and stir thoroughly with a wooden spatula. Repeat steps 4 and 5 until the powdery taste is gone. Transfer the mochi to a shallow pan dusted with cornstarch. Once the mocha is cool enough to handle, divide it into 10 equal portions. In the palm of your hand, flatten and stretch each portion of mochi. Wrap the koshian filling prepared in step 2, and shape it.

Nagaimo-no chakinshibori (Chinese yam squeezed in a tea napkin) Recipe In this recipe, nagaimo is made into a sweet pouch in which koshian is wrapped. Ingredients (Serves 5) 1 lb. nagaimo

1 Tbsp. sugar

Prepared koshian as needed

Dash of black sesame Cooking Directions Peel the nagaimo. Cut into 3/4 inch slices. Boil for three minutes. Drain the hot water. Strain while the nagaimo is warm. Put the strained nagaimo and sugar in a saucepan and heat while stirring with a spatula. After the dough thickens, remove from heat. Let stand until the heat dissipates, and chill in the refrigerator. Shape the koshian into five balls of approx. 3/4 inch diameter and set aside. Divide the cooled 3) into five 2-Tbsp. size portions. One-by-one, flatten each portion onto a plastic sheet. Place 4) onto the flattened 5) and tightly twist the plastic around the dough and filling to complete the chakinshibori. Remove the plastic and top each piece with black sesame.

Japanese Dessert (Wagashi) in Summer

Summer in Japan, with its high humidity and scorching temperatures, is the time to enjoy water activities. The best-known summer wagashi are kakigoori (shaved ice) and mizu-yokan (azuki bean jelly), but there are various other refreshing summer wagashi as well.

Mizu Manju (water steamed bun) Recipe Manju with plenty of anko inside the bouncy, soft dough. Eat it chilled. Be careful not to burn yourself when you touch the freshly made piping hot manju dough! Ingredients (Serves 12) 1 cup water

1/3 cup sugar

1/4 cup kudzu starch

Koshian (smooth azuki bean paste) , as needed Cooking Directions Divide koshian into 12 equal parts and shape into balls. Combine water and kudzu starch. After the kudzu is dissolved, stir in the sugar. Put the mixture from Step 2 into a saucepan and heat over medium till the dough turns transparent. Stir continuously while heating without burning the mixture. Pour half of the dough into a wetted mold and bury the koshian balls from Step 1 into the center of the dough. Pour the remaining dough to cover the koshian balls. Cool in the refrigerator.

Minazuki (a triangle-cut soft rice cake topped with sweet beans) Recipe The shape of this confection represents a piece of ice in summer, which was valuable in the old days. In Kyoto, minazuki is eaten on June 30, when shrines carry out the ritual of praying for good health. Ingredients (Serves 4) 1/2 cup wheat flour

1 Tbsp. cornstarch

3 1/2 Tbsp. sugar

1 cup water

1/2 cup amanatto (simmered sweet beans) Cooking Directions Mix the flour, corn starch and sugar with a whisk. Add water and dissolve completely. In a heat-resistant container with a flat bottom (about 6 x 6 inches), pour in 90 percent of the flour mixture. Cover with plastic wrap and microwave for 3 minutes. Uncover and spread the amanatto evenly over the entire surface. Pour the rest of the flour mixture over the amanatto. Cover with plastic wrap again and microwave for 2 minutes. Let it cool. Cut and serve.

Mizu Yokan (a sweet confection made of azuki bean paste and agar) Recipe This is a typical summer sweet. In some parts of Japan, people prefer eating mizu yokan during the winter season. Chill in a refrigerator before serving. Ingredients (Serves 6) 4 g kanten powder (agar) (1 envelope)

3 cups water

4 Tbsp. sugar

3/4 cup koshian (strained azuki bean paste) Cooking Directions Moisten the custard cups with water and set aside. In a pot, dissolve the kanten powder with the specified amount of water. Stir continuously with a wooden spoon over medium heat until it boils. Lower the heat and continue to simmer for another 2 minutes. Add the sugar and bring it to a boil. Stir in the bean paste a little at a time, and let it dissolve. Simmer for about 2 more minutes then turn off the heat. Immerse the outside of the pot in cold water. Stir occasionally using a wooden spoon so that the bean paste won’t sink to the bottom. Once the steam is gone, take the pot out of the water. Quickly pour the yokan liquid into the prepared custard cups before it starts to coagulate. Cool in a refrigerator for at least 1 hour. Remove from the cups by inverting onto serving plates. Eat with a spoon.

Warabi Mochi (bracken-starch dumpling) Recipe This is a traditional Japanese summertime mochi with a plump texture to enjoy on a hot day. Ingredients (Serves 4) 2 cups water

1/2 cup warabi-ko (bracken starch)

1/2 cup sugar

2 cups kinako (roasted soybean flour)

Dark molasses, to taste Cooking Directions Combine the water, warabi-ko, and sugar in a pot. Stir while heating. When 1) turns transparent, pour the mixture into a tray. Place the tray in a container of cold water to hasten cooling. Cut into desired sizes and cover with kinako. Top with dark molasses, to taste.

Tofu Panna Cotta Recipe Tofu can be amazingly transformed into a dessert dish depending on how the ingredients are combined. This is a dessert vegans will appreciate. Ingredients (Serves 4) 1/2 block of soft tofu

1/2 cup maple syrup

1/3 cup soymilk

1 tsp. lemon juice

1/2 tsp. agar powder

Orange marmalade for garnish (refer to the orange marmalade recipe) Cooking Directions Warm the tofu in the microwave for 30 – 60 seconds. Combine the ingredients other than tofu in a pan and bring to a boil. Put the tofu of 1) and the contents of 2) in a blender and blend well. Pour the tofu mixture into a serving dish and place in the refrigerator to chill and harden. Garnish with marmalade.

Kanten Jello (agar-agar gelatin dessert) Recipe On a hot day, it’s good to have a dessert that travels lightly, down your throat. Imagine pebbles in a riverbed as you place rice-flour dumplings and/or koshian at the bottom of the jello. Ingredients (Serves 6) 1 cup shiratamako

3/4 cup water (for rice-flour dumplings)

1 tsp. green tea powder

Koshian (off-the-shelf), as needed

2.5 cups water (for jello)

3/4 cup sugar

1 square of agar Cooking Directions Combine shiratamako and water and knead by hand until the dough is as soft as an earlobe. Divide the dough into 2 equal parts. Mix the green tea powder into one of the halves. Shape the dough from Step 1 into 1/3 inch diameter balls to make shiratama. Shape the koshian likewise. Put the shiratama from Step 2 into a large pot of boiling water. Then, cool in iced water. Drain the water from the boiled shiratama and place in a mold with the koshian balls. Drain the softened, agar square that has been soaking in water and put in a saucepan with water and sugar. Boil the mixture from Step 5 over high heat, stirring continuously. Drain using a strainer, gently pouring into the mold and refrigerate.

Cream & Fruit Anmitsu (Jelly cubes with fruit and bean paste on top) Recipe Kanten (agar), a jelly made from seaweed, is rich in fiber. It can help regulate the intestinal function Ingredients (Serves 4) 1/2 cup azuki bean paste (any type) Kanten jelly 1/2 tsp. kanten powder

2 Tbsp. sugar

4/5 cup water Kuromitsu (dark syrup) 3 Tbsp. light corn syrup

4 Tbsp. dark brown sugar

2 Tbsp. water

1-3/4 cups ice cream

Fruits of your choice (as desired) Cooking Directions Combine the ingredients for kanten jelly in a pan; cook over medium heat till it reaches a boil. Lower the heat and simmer for 2 minutes, stirring continuously. Pour the mixture into a mold and refrigerate until set. In a heatproof bowl, combine the ingredients for kuromitsu, stir well and microwave. As soon as the mixture starts to boil, take it out and stir again. Set it aside to cool. Cut the kanten jelly into cubes and distribute into 4 serving bowls. Place the ice cream and bite-sized pieces of selected fruits on top. Drizzle with kuromitsu syrup and serve.

Japanese Dessert (Wagashi) in Autumn

Autumn is the harvest season. It is also known in Japan as “Shokuyoku No Aki (autumn the time for enjoying foods).” Popular autumn wagashi are made with starchy ingredients, such as satsuma-imo (Japanese sweet potato), kabocha squash and chestnuts.

Tsukimi Dango (rice dumplings) Recipe In the autumn, the lower humidity brings clearer air, causing the moon to look particularly beautiful. Tsukimi dango is the name for dumplings that are offered to the moon, together with Japanese silver grass and farm crops on the night of the moon viewing day. Fifteen dumplings are stacked in a pyramid shape. Tsukimi dango can be enjoyed in various ways, for example with azuki bean paste or kinako powder (toasted soybean flour), or eaten alone without toppings. Ingredients (Serves 4) 1 cup joshinko (refined rice powder)

2 Tbsp. sugar

2/3 cup boiling water For mitarashi sauce 1 1/2 Tbsp. cornstarch (dissolved in a small amount of water)

1/2 cup water

2 Tbsp. soy sauce

2 Tbsp. sugar

1 1/2 Tbsp. mirin (sweet rice cooking wine) Cooking Directions Bring a large pot of water to a boil. Combine joshinko and sugar in a bowl. Pour 2/3 cup of boiling water at once and stir with a wooden spatula. Once the dough is cooled enough to handle, knead it well until there are no lumps. Wet your hands with water and roll the dough into small balls about 1 inch in diameter. Gently drop the balls into the remaining pot of boiling water. Continue to boil for about 3 minutes or till the balls start to float near the surface. Scoop up the floating dumplings one by one and drop them into cold water. Continued to cool under cold running water. Once the dumplings are cooled, remove the moisture from the surface and serve. If you are to stack the dumplings in a pyramid shape, make sure the surface of each dumpling is completely dry. For mitarashi sauce, combine the water, sugar, soy sauce and mirin in a pot. Simmer a while. Add the dissolved corn starch and stir constantly. Once the sauce comes to a boil, simmer for 1 more minute and remove from heat. Pour the sauce over the dumplings before serving.

Kabocha Dango (sweet rice dumplings) with Caramel Sauce Recipe In this version, kabocha squash is added to the original version of dango, which is white for “tsukimi (the autumn moon-viewing festival)”. Ingredients (Serves 4) 12 oz kabocha squash

1/4 cup sugar

2 cups cornstarch

1/2 cup sugar

2 Tbsp. water

3 Tbsp. boiling water Cooking Directions Scoop out the seeds from the kabocha squash and rinse; microwave for 5 to 8 minutes or till fork-tender. Remove the skin and mash the kabocha while hot, using a potato masher or similar utensil. Stir in the sugar. Stir in the cornstarch and mix well. Adjust the amount of cornstarch until the kabocha mixture can be handled without sticking to your hands. Knead the mixture and using your hands, form it into a log. Wrap in plastic wrap and cool. In a small skillet or a saucepan, heat the sugar and water to make caramel sauce. Stir to color evenly. Once the color of the caramel is as dark as desired, remove from heat and stir in the boiling water. (Be careful not to get burned from steam.) Boil water in a pot. Shape the kabocha dough prepared in step 4 into bite-sized balls. Drop the balls into the boiling water; and cook until the dumplings float to the surface. Scoop the dumplings out of the hot water and distribute into four serving bowls. Pour the caramel sauce over the dumplings and serve.

Ohagi (rice balls coated with sweetened red bean paste) Recipe You can enjoy making this with children because preparation is as simple as wrapping rounded rice balls. Ingredients (Serves approx. 16 balls) 2 cups sweet rice

2 packs (14 oz.) of prepared koshian

Kinako, as needed

Black sesame, roasted and ground, as needed

Nori (green dried seaweed), as needed Cooking Directions Soak the sweet rice in plenty of water (not included in the ingredients) for at least one hour. Drain the water and cook the sweet rice in a rice cooker by adding about 80% of the water (not included in the ingredients) normally used for cooking regular rice. After the rice is cooked and while it is still hot, lightly pound the rice grains using a wet rolling pin, for example. Shape the rice into bite-sized balls. Cover the rice balls with kinako, sesame, nori, or koshian to make four different flavors of ohagi.

Kabocha Soymilk Zenzai Recipe This is a healthy dessert for vegans, with kabocha (squash) cooked in zenzai (red bean soup made with azuki beans) soymilk. Ingredients (Serves 6) 1/2 kabocha squash

4 cups soymilk

2 Tbsp. maple syrup

1 cup shiratamako (rice flour for dumplings)

3/4 cup water

Cooked azuki beans, as needed Cooking Directions Combine the shiratamako and water and boil for two minutes to make shiratama (rice-flour dumplings). Let cool. Remove kabocha seeds, peel the skin, and cut into small pieces. Combine the kabocha of 2), soymilk, and maple syrup in a pan and cook for approx. fifteen minutes over medium heat. Transfer 3) into a blender. Thoroughly blend, then strain. Serve kabocha mixture with the shiratama of 1) into containers and top with the prepared azuki beans.

Kuri Manju (chesnut bun) Recipe Kurimanju features an exquisite balance between the crispy, freshly baked cookie-like crust and the warm chestnut inside. Ingredients (Serves 10 pieces) 1 cup cake flour

1/2 cup sugar

1 Tbsp. butter (softened to room temperature)

1 egg (large)

1 tsp. baking soda

1 tsp. water

1 cup white koshian (strained azuki bean)

10 pieces candied chestnuts (kuri kanroni)

1 egg yolk

1/4 tsp. mirin (sweet cooking rice wine) Cooking Directions Divide the white koshian into 10 equal parts. Shape into balls with one chestnut wrapped in the center of each. Combine the softened butter with sugar and gradually add the egg. Add the water-dissolved baking soda to the ingredients in Step 2. Mix in the cake flour lightly so that it does not turn sticky. Place in plastic wrap and chill in the refrigerator for 1 hour. Sprinkle flour (not included with the ingredients) on a tray. Shape the dough from Step 4 into a rectangle and cut into 10 equal bars. Hold each bar of dough from Step 5 in your hand. Place the koshian chestnut ball in the center and wrap. Close the edges by placing the dough face-down and adjusting the shape. Place the pieces of dough from Step 6 on a cooking sheet Remove any excess flour on the surface and moisten with a sprayer. Once the dough has dried, brush it with the egg yolk dissolved in mirin. Bake in a 350° F oven for approx. 15 minutes.

lmo Kenpi (fried strips of sweet potato coated with sugar) Recipe lmo Kenpi is a confection that brings back fond memories. It’s a treat that can be easily made from leftover sweet potatoes. Ingredients (Serves 2) 1 sweet potato

Salad oil for frying, as needed

Dash of black sesame

1/2 cup sugar

1/4 cup water Cooking Directions Julienne the sweet potato. Heat salad oil for frying over low heat (325°F). Fry the sweet potato strips to a crisp until no moisture is left. Combine the sugar and water in a separate saucepan and cook till the mixture thickens. Mix in the fried sweet potato strips. Serve with black sesame sprinkled on top.

Satsumaimo A-la Short Cake Recipe A typical fall food satsumaimo is used to make a shortcake- styled confection. Ingredients (Serves 8) Sponge crust 5 eggs (large)

1.5 cup sugar

1 cup cake flour

1/4 cup milk

1 Tbsp. olive oil Cream 3 cups whipping cream

1/3 cup sugar

A couple drops vanilla extract Satsumaimo cooked in sugar 3 large satsumaimo

1 cup yellow soft sugar

Approx. 1 cup commercial apple jam Cooking Directions Wash satsumaimo. Wrap in foil and bake in an oven for approx. 45 minutes. Test for softness with a skewer. Remove from the oven and cool. Dice the baked satsumaimo into 2/3-inch-pieces and stir in the sugar. Combine the eggs and sugar for the sponge crust and whip with a blender. Lightly combine the pre-sifted flour into Step 3. Mix the milk and olive oil into Step 4. Pour into a baking pan and smooth the top with a spatula. Bake about 8 minutes in a preheated 350°F oven. Cool before proceeding to Step 7. Thinly spread the apple Jam on top and cut in half. Make the whipped cream by combining all the ingredients for cream. Sandwich the inside of the apple jam surface from Step 7 between the satsumaimo from Step 2 and the whipped cream from Step 8.

Figs Cooked in Ginger Honey and Lemon Recipe Ward off colds by consuming a lot of nutrients! Ingredients (Serves 2) 6 figs

2 cups water

3 Tbsp. honey

2 lemon juice

5 ginger slices Cooking Directions Lightly wash the figs in water. Combine all the ingredients except figs in a saucepan and bring to a boil. Add the figs to 2) and cook over low heat for approx. twenty minutes. Cool to serve.

Mont Blanc-style Roll Cake Recipe This is an-easy-to make roll cake prepared by topping with chestnut cream that combines candied chestnuts and whipped cream. Ingredients (Serves For a 13-inch x 18-inch cake that serves 12) Roll cake batter 1 whole egg

1 egg yolk

2 oz. butter

3 oz. soft flour

3-1/2 oz. milk

Egg whites from 4 eggs

4 oz. sugar Chestnut cream About 50 candied chestnuts (kuri kanroni)

3 cups milk Whipped cream 3 cups fresh cream

2 Tbsp. sugar

Candied chestnuts (for garnish), as needed Cooking Directions Batter Combine the milk and butter in a pan and bring to a boil. Add the pre-sifted soft flour to 1) in the pan and thoroughly mix. Transfer the batter of 2) into a bowl; gradually add the beaten whole egg and egg yolk and mix well so that there are no lumps. Begin to beat the egg whites in a separate bowl. Slowly add the sugar to create a stiff meringue. Combine the meringue of 4) and the batter of 3). Mix well. Pour into a flat baking sheet and place on top of a parchment paper. Bake in a 350 °F oven for approx. eight minutes. Remove from oven and let cool. Whipped Cream Whip the cream and sugar until peaks form. Set aside. Spread the whipped cream evenly onto the cooled batter. Make a roll cake by rolling it away from you. Chestnut Cream Combine candied chestnuts and milk in a saucepan and cook for ten minutes over medium heat. While the chestnuts are still warm, strain and let cool. Squeeze the chestnut cream through a piping bag into a spiral peak on top of the roll cake. Garnish with candied chestnuts to serve.

Japanese Dessert (Wagashi) in Winter

Northern Japan is blanketed with snow during the winter months. During the year-end holiday season, the streets are busy with crowds of people preparing for the main winter events: Christmas and New Year’s Day. How about indulging in some warm wagashi treats in a cozy room, sheltered from cold temperatures and the hustle and bustle of the outside world?

Dora Yaki (pancake filled with azuki bean paste) with Cream & Azuki Bean Paste Filling and Pecan Nuts Recipe Incorporating Western ingredients is another recent trend with wagashi. Ingredients (Serves 5 pieces) 3 Tbsp. pecan nuts, roasted and roughly chopped

1 cup Nijiya Hotcake Mix

1/2 cup water

1 egg

1-1/2 Tbsp. honey Filling 5 Tbsp. cream cheese, brought to room temperature

2 Tbsp. powdered sugar

1/4 tsp. vanilla extract

5 Tbsp. azuki bean paste Cooking Directions Preheat a griddle (hot-plate) to 300°F. In a bowl, combine the Hotcake Mix, egg, honey and water; mix well. On the heated griddle surface, pour the batter to make a circle approximately 4 inches in diameter. Cover with a lid. Once small bubbles start to form on the surface and the underside is golden, flip the pancake. Transfer the pancakes into plastic bags to keep them from drying out; leave to cool. Combine the cream cheese and powdered sugar, and mix well to make icing; stir in the vanilla extract. Place one pancake in the palm of your hand. Place 1 Tbsp. of cream cheese icing and 1 Tbsp. of azuki bean paste in the center. Cover with another pancake and pinch the edges slightly to close.

Black sesame Shiruko (sweet azuki soup with rice cake) Recipe How would you like some Chinese style black sesame sweet azuki soup on a cold day? Ingredients (Serves 2) 1 cup black sesame

6 Tbsp. honey

2 cups soy milk

2 Tbsp. kudzu flour (dissolved in a small quantity of water)

4 Tbsp. shiratamako (rice flour for dumplings)

2 Tbsp. water (for rice flour dumplings)

8 candied chestnuts (kuri kanroni) (for garnish) Cooking Directions Knead the shiratamako and water. Shape into dumplings of around 3/4 inches in diameter and boil in hot water (not included in the ingredients). Set aside. Roast the black sesame and grind it well. In a saucepan, mix the black sesame of 2), honey, and soymilk and bring to a boil. Add the kudzu tlour dissolved in water and bring to a full boil. Pour the mixture evenly into two containers while warm. Add the shiratama dumplings and top with candied chestnuts.

Ginger Pudding Recipe This pudding is made with ginger, a must in maintaining a healthy body in winter time. Combined with red beans, it tastes really great. Ingredients (Serves 6×2 inch ramekins) 3 cups milk

2 whole eggs

2 egg yolks

1 cup sugar

2 Tbsp. grated ginger tsubuan (prepared sweet bean paste containing pieces of beans), as needed

Shiratama dumplings (refer to the recipe for black sesame sweet azuki soup), as needed Cooking Directions Combine the milk and grated ginger in a saucepan and heat to just below boiling. Add the whole eggs and egg yolks in a bowl and whisk well until smooth but not foamy. Slowly add the milk of 1) to the bowl of 2). Use a net to strain this mixture into another bowl. Divide 4) into six oven-proof ramekins. Place 5) side by side in a baking pan. Pour lukewarm water into the pan to a depth of the halfway point on the ramekins. Bake in a 325°F oven for about 30 minutes or until a knife inserted near center comes out clean. Cool in the refrigerator. Make shiratama dumplings from the Tsubuan and Black Sesame Sweet Soup recipe and pour on top of the pudding.

Kintsuba (baked azuki bean cake) Recipe The shape of kintsuba was originally round because it was shaped after the Japanese sword tsuba (sword guard). Kintsuba is made with yams, but sometimes azuki beans or uguisu beans (simmered green peas) are used instead. Ingredients (Serves approx. 10 pieces) 2 cups satsuma-imo (Japanese yam with yellow flesh), peeled and diced (approx. 1 medium)

3 Tbsp. sugar For coarting: 5 Tbsp. soft wheat flour

1 Tbsp. katakuri-ko (potato starch)

1 Tbsp. sugar

1 /3 cup water Cooking Directions Boil the satsuma-imo a pot until it is soft. Discard the water and mash the yam in the pot using a potato masher. Mix in the sugar. Using a wooden spatula, stir the yam mixture over low heat until it has a consistency until it has consistency that is slightly firmer than mashed potatoes but still creamy. Adjust the consistency by adding water. Line a square-shaped container (or a milk carton, etc.) with plastic wrap. Put the mashed yam into the container and spread evenly. Let stand for about 1 hour to harden. Gently remove the yam mixture from the container and place it on a cutting board. Cut into bite-sized squares. For coating, combine the ingredients in a bowl and mix well until the mixture has a pasty consistency. Dip the entire yam pieces into the coating and cook all the surfaces in a nonstick frying pan over medium heat.

Yuzu Baked Cheese Cake Recipe The fragrance and flavor of yuzu make this baked cheese cake recipe into a Japanese style dessert. Ingredients (Serves One cake approx. 6 inch diamter) 1/2 cup crackers, crushed

1 Tbsp. melted butter

1/2 lbs. cream cheese, at room temperature

1/3 cup sugar

1/3 cup yuzu juice

1/3 cup unsweetened yogurt

1 egg, beaten Cooking Directions Apply oil (not included in the ingredients) lightly to a round cake mold using a paper towel. Cut a round sheet of baking paper to fit, and place it at the bottom of the cake mold. Mix the crushed crackers and melted butter and spread well over the bottom of the cake mold of 1). Cream the sugar and cream cheese with a wooden spoon. Whisk well until smooth. Gradually stir in the beaten egg to 3). Add yogurt and yuzu juice to 4) and mix well. Pour the mixture into the prepared cake mold of 2). Pour hot water (not included in the ingredients) to a depth of about 1-1/4 inches in a baking tray. Place the cake mold into the hot-water bath. Bake in a 325°F oven for about 90 minutes. Once baked, wait till the heat subsides and remove from the mold after chilling in the refrigerator for several hours.

Apple Dessert Recipe This recipe tops an apple filling with crispy rice wafers to create visual and textural contrast. Ingredients (Serves 6) 2 apples

1 cup apple juice

1 Tbsp. kudzu flour (powdered arrowroot)

2 Tbsp. apple juice (to dissolve the kudzu flour)

2 sheets of rice wafer paper

Vegetable oil, as needed

Maple syrup, to taste

Cinnamon powder, to taste Cooking Directions Cut rice wafer paper into 1-1/4 inch (3 cm) squares and fry in vegetable oil till crisp. Core the apples and cut into 1/4 inch (1 cm) cubes. Combine the apple juice with the kudzu flour and set aside. In a saucepan, combine the apple cubes and the apple juice and bring to a boil. Lower the heat and simmer for about five minutes till the apples soften. Add the dissolved kudzu flour and bring to a boil again. Divide the liquid evenly into six glass containers. Pour on maple syrup to taste. For an elegant touch, lightly fan-fold the fried rice wafers. Place the wafers on top of each serving and sprinkle with cinnamon. Serve warm.

Berry Au-Gratin Recipe This is easy-to-make warm dessert. You can substitute fruits of your choice for the berries used here, and the result will be equally delicious. Ingredients (Serves 4) 1-1/2 cups milk

2 eggs

1/2 cup sugar

3 drops vanilla extract

2 cups frozen mixed berries Cooking Directions Divide the frozen mixed berries into four equal portions and put in oven-proof ramekins of approx. 2 inches diameter. Thoroughly mix the eggs and sugar in a bowl. Gradually add milk. Add the vanilla extract and strain into another bowl. Pour in the mixture of 2) into the ramekins over the berries of 1). Fill to the rim. Place 3) in a baking tray and bake in a 325°F oven for approx. 20 minutes.

Gochiso Magazine, Nijiya Market