Happy Chinese New Year to all my readers !
These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.
They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
The white and red colors have the same meaning of “good luck” and are used for New Year all over Asia.
Steamed.
Chinese and Japanese New Year used to be at the same date before Japan adopted the European calendar in late 19th Century. Eating mochi is a tradition of both.
Decorated with red baby dragons. Let’s say they are dragons. The wings are fold.
There should be dry fruits or something in them. It’s prune today to match the plum pattern of the tea vessels.
With aged Puer tea.
GOURMANDE in OSAKA 
Reblogged this on Végétale in Osaka.
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