丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.
Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).
Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.
Azuki beans to prepare tsubuan sweet bean paste.
With kurozato black sugar.
Serve fresh. Then cut :
A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.
They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.
The leaves need to be rinsed and soaked 15 minutes.
I filled the white ones with sakura an bean paste (recipe here).
The pink ones are filled with classic anko bean paste (recipe here).
Wagashi Saga : Japanese sweet posts and tutorials.
抹茶あられ They are the sweet version of these :
DIY arare crackers
I fried them the same way. And I rolled them in a mix of matcha (green tea powder) and sugar :
Enjoy with a cup of hot green tea !
These simple Japanese tea sweets bring sunlight in Winter, they are also a cure for sore throats. Well, that’s supposed to be a property of this fruit :
Karin are Japanese quinces/marmelos . I boiled it, then mashed the flesh.
Then I’ve added the same amount of boiled satsuma imo (sweet potato), turmeric for the color, kurozato black sugar.
And shaped them. That’s not necessary. Kinton can be some kind of mash. Like this :
kuri satsuma imo kinton
Or shaped like this :
sweet chestnut kuri kinton
Other wagashi tea sweets.