Wagashi Pix

Ichigo (strawberry) daifuku is a new variation of daifuku, containing strawberry and sweet filling, most commonly anko, inside a small round rice cake. It is often eaten during winter or spring season.

Daifuku is well-known traditional Japanese sweet, but strawberry daifuku is kind of like a newcomer which was just invented in the 1980s. Although few people tend to take it as ‘improper’ wagashi, but it has already come to be very popular sweet for most of Japanese people.

Many patisseries claim to have invented the confection, so its exact origin is vague.

Ingredients:
Sugar, red bean, rice flour, strawberry

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

I got a lovely souvenir from my colleague who has been back to his home town during the new year holiday.

Monaka is a Japanese sweet made of red bean filling sandwiched between two thin crisp wafers made from rice flour. As for the filling, sesame seed, chestnuts or rice cake are also popular. Monaka come in various shapes such as circle, square, triangle, flower, or animal.

In Japan, 2011 is the year of rabbit in Twelve Earthly Branches of the sexagenary cycle.
It’s a popular custom that people decorate things with animal of the year for celebration.

I’m really having fun to see so many cute things decorated with rabbits in this season

Ingredients:
Sugar, syrup, red bean, rice flour, ager

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

In the beginning of the new year, Japanese visits a shrine to pray for the well‐being of the family.
Today, I’ve been to my neighbor shrine and gotten senbei ( Japanese rice crackers ) that had already served as an offering.
It is believed to be auspicious to eat the offering which was handed down by the god.

New Year greeting card with a pretty bunny was sent from my friend, Ayano Imai working as a professional children’s book author and illustrator.
Her talent is so amazing that her greeting card comes to my annual pleasure!

May your 2011 be a wonderful year

December 22nd is the day of the winter soltice.

In Japan, bathing with yuzu (Japanese citron) on the winter soltice is a popular custom.
The whole fruits are floated in the hot water of the bath, releasing their characteristically strong aroma.
The ‘yuzuyu,’ or yuzu bath, is believed to guard against colds, warm the body, and relax the mind.
We also eat pumpkin on the same day for the same reasons.

This wagashi is made by using a whole yuzu, preserved in syrup.
It’s hollowed out and the skin is filled with sweet red bean paste.

Yuzu is rareley served as food on the day, but I posted this for my yuzzy feeling

Ingredients:
Yuzu, syrup, red bean, kudzu starch, ager, salt

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

This is special wagashi only offered during autumn season.
It looks just like a chestnut (very cute, isn’t it?) and a little chestnut is actually filled inside!
Outside is coated with kudzu starch to make red bean paste glossy.

Ingredients:
Sugar, red bean paste, chestnut, kudzu starch, etc

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