Green tea time : kashiwa maison

Yes, kashiwa mochi, the wagashi Japanese sweet wrapped in oak leaves. Home-made this time.
I had kept the leaves. They dried. I soaked them and miracle they revived ! They could bring their chlorophylle flavor to the sweets.

I prepared a small amount of koshian, the sieved azuki bean paste.

Making kashiwa-mochi (from joshinko rice flour)

After adding the syrup. Isn’t that silky ?

Like those from the shop ?

kashiwa mochi from the shop (click on text)

Not too far, eh ? Taste was great. Mines are less sweet, which is good.

Oh, they cracked… OK, aspect is not pro.

With the tsubuan (beans I didn’t bother sieving) and the rest of dough, I made an angoro (wrapped in anko bean paste).

Wagashi Saga : Photo-menu of all Japanese sweet posts.

From the shop : kashiwa-mochi, oak leaf sweet

Lucky ! You’ve found a pearl in your oak leaf.
This sweet is eaten in this season, and particularly on May 5th , for the Children Day.

This one is bought. That’s why it is more perfect than mines. Hey, baker is a job and you don’t get the professional skill overnight.
It’s really shiny, and harder in texture than daifuku mochi. The recipe is different.

Use the little wood knife to cut it…

It’s filled with koshi-an (smooth anko bean paste). Good texture and taste but… it’s too sweet for my mouth.

No ! Don’t eat the leaf. It is only a packaging, and I need it !
Yes, the most difficult is to collect those big leaves of Japanese oak. They are not common in the city. I guess you need to go in the mountain and use a ladder. So I recycle…

kashiwa maison , made with the recycled leaves

Making kashiwa-mochi (from joshinko rice flour)

Wagashi Saga : Photo-menu of all Japanese sweet posts.

Tamago-chan, cute egg wagashi (recipe for kashiwa-mochi)

Will you have an egg with your tea ? Or do you prefer yolks ?
Yes, they are sweets. Japanese sweets.

If you don’t like eggs, you are not on the right blog this week. It’s the Easter effect. That should be the conclusion of the series. The dino egg that started hatching process Sunday is totally cracked :


The yolks are made of kimi-an.

kimi-an (recipe)

The whites are not regular daifuku mochi but like kashiwa-mochi 柏餅 that are served in oak leaves.
The texture is harder, more like egg whites. I used the processed Japanese rice flour called joshinko 上新粉, which is not made from glutinous rice but from plain rice.

Easy kashiwa-mochi

Pounding is necessary. You need a pestle and a mortar.

Add about same weight of water to 100 grams of joshinko (processed rice flour), mix well.
Microwave (500 watts) 2 minutes. Pound well and add a little water.
Microwave 1 minute, pound and add water again… And again.
It needs 5 to 7 minutes, you can taste it is cooked. Pound again while it cools down.

When the paste is lukewarm, it can be taken and shaped with wet hands.

Reminder : for daifuku mochi, you need glutinous rice or mochi-ko or equivalent processed flours made from glutinous rice.

Making daifuku mochi from mochiko (mochi flour)


You can serve them like that, eggs and yolks and guests will discover the inside.

They are not convenient to cut, they fall apart. Like “too fresh from the hen” boiled eggs that you can’t get out of the shell…