Simple waffles with 2 yellow twists.
You can see these bits in them. They are cubes of baked sweet potato.
Kurikogane potato (more here)
The second ray of sunlight is a generous teaspoon of turmeric in the batter. Mix. Heat the waffle-maker. Cook. Prepare coffee.
Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.
That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).
Then this became popular to make sushi… So why not rolling in the veggies ?
(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)
And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.
Milk made from sesame seeds. Totally simple. It can be enjoyed hot or chilled. The taste is slightly nutty, as expected, but it’s not too strong.
Sesame seeds. These are sold already toasted. I’ve soaked them a few hours, added water. Well, I had 1/2 cup of seeds and I completed to 4 cups of liquid. In the blender, I’ve mixed finely.
Then I passed it in a mesh coffee filter. It took a while to pass through. Here are the grounds. They can still be used to make sesame sauce.
You can see 2 layers in the milk that has been a while in the fridge. Just shaking the pot is enough to mix it again.
I preferred the warm version with a hint of nutmeg.
桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.
It is traditionally flavored with pickled sakura.
Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.
After soaking and cooking.
1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.
The pickled sakura must be rinsed and soaked, otherwise they are really too salty.
That’s the finished paste. It can be used in sweets and breads.
With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.
Wagashi Saga : Japanese sweet posts and tutorials.
Recipes using sakura-an :
sakura mochi
double sakura waffles
sakura anpan
A delicious and simple way to savor the season. Yes, they are arriving. Most are like this :
But a few are opened…
Mochigome (sticky rice).
御強 okowa, steamed stick rice.
How to ? It’s explained in the tutorial.
I have added rinsed pickled cherry after 30 minutes.
The rice is firm, glossy and sticky. It’s easy to form balls.
I’ve put them on pickled sakura leaves.
