November is the turn of the seasons, autumn and winter.
This wagashi called Tatsuta-Mochi looks just like four tinted autumnal leaves fell on the snowy ground.

Inside is filled with sweetened red bean paste. The sweetness is slightly strong so that it goes well with the bitterness of green tea treated in Japanese tea ceremony.
The leaves on top are yokan, a thick jellied dessert made of red bean paste, agar, and sugar.

Ingredients:Sugar, red beans, candied chestnuts, agar, gyuhi, kori-mochi ( powdered freeze-dry rice cake )

Shop’s website:
Tsuruya Yoshinobu’s homepage (Japanese)
Tsuruya Yoshinobu’’s homepage (English translated by Google)

I’ve been addicted to having sakuramochi this Spring.
They were so beautiful and yummy… I miss them so much!

See the first post about Sakuramochi.
The sakuramochi in the photo represents the Kansai (western) style.

Shop information:
Minamoto Kitchoan’s homepage (Japanese)
Minamoto Kitchoan’s homepage (English translated by Google)

See the first post about Sakuramochi.
The sakuramochi in the photo represents the Kansai (western) style.

Shop information:
Hontakasagoya’s homepage (Japanese)
Hontakasagoya’s homepage (English translated by Google)

Sakuramochi is a seasonal wagashi which consists of pink mochi (rice cake) and red bean paste, covered with a sakura (cherry) leaf. It is a popular confection that you can see only in the spring season.

The style of sakuramochi differs depending on the region in Japan. Basically, Kanto (eastern) style such as Tokyo is made from rice flour and Kansai (western) style such as Osaka is made from glutinous rice flour for batter.

The one in the photo represents the Kanto (eastern) style. The red bean paste is covered with a flat, crepe-like mochi.

Shop information:
Aoyagi’s homepage (Japanese)
Aoyagi’s homepage (English translated by Google)