Archive for the ‘Japanese confectionary’ Category

More sakura (cherry blossom) tea (matcha) in more humble surroundings…




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Here some japanese sweets i made…


They are made of traditional japanese white bean paste (koshian), and partially colored with green matcha tea, to symbolize the first greens coming out of the earth now, or snow drops maybe? Ceramic plate: from Notre Dame. Danish design. Photographed in Torvehallerne, Copenhagen.

Have a wonderful spring…

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Autumn is here – and with it the edible chestnuts, sweet chestnuts, or “spisekastanier” in danish.

My plan for the wonderful tea-ceremony, I was invited to last weekend, was to make sweets entirely out of chestnuts collected in nature – there are a few trees around. But there were´nt so  many, so I had to rely on the vegetable market at Torvehallerne, Copenhagen. 800 gr.


Here a closeup. The plate is japanese “Oribe” deisgn, green and brown and white, in the shape of a fan. The teabowl is in the same colours, with a cross shaped pattern in the bottom. The tea is matcha from Koyama-en, Uji, Japan.


This one is not too pretty – just to show the red bean paste in the middle, which is my invention compared to the original recipe (no filling). But how original is that again… red bean paste in japanese sweets ; )


Best autumn regards, Ulla

PS. You want the recipe? Cut the chestnuts in the top end, cook them in water for about 30 min. Take the soft part out with a spoon. Mix this with 20% of its own weight with sugar, fx 500 gr chestnut, 100 gr sugar (I used Sukrin Gold). Divide in portions of 50 gr, make round (or 30 gr + 20 gr red bean paste for filling). Wrap a linen cloth around each, twist, open – so you can see the pattern of the cloth on the surface.


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Inspired by a “real” japanese wagashi, traditional confectionary, which had dried yuzu-peel inside – I made this homemade version with danish “sukat”, candied lemon peel… transparent in the cold winterlight:

thebloggen_IMG_12218_sukatkuzu…on a new plate with white-green oribe-design.

thebloggen_IMG_12221They tasted cool and fresh…
Homemade by Ulla Conrad.

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Luckily, not every okashi/wagashi needs to be made of homemade (4 hours in the kitchen…) beanpaste. The only ingredients in these small ones are: Cooked chestnuts and sugar. After giving the chestnuts a cut each and cooking them for 30 min., take the soft part out with a spoon, and blend with 1/5 of its weigh in sugar. Ready.

thebloggen_IMG_11953_kuchigiri13On display for the photographer in the stonegarden just infront of a big window…

thebloggen_IMG_11957The marks in the paste show that they have been twisted in a “chakin” cloth, hence the name… “shibori” means twisted…

thebloggen_IMG_11962… and even the cloth itself has left its pattern on the surface. – Red laquer plate. Teabowl by Gregory Miller.thebloggen_IMG_11965

Enjoy and join us for tea…

Best, Ulla

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Autumn also here – with handmade “nerikiri kinton”, nerikiri meaning the beanpaste used, freshly served and to be eaten in 1-2 days – and kinton meaning sweets made of thin “strings” of paste pressed through a sieve… Did I catch the colours of autumn?

thebloggen_IMG_11849The beanpaste was pressed into two layers before being pressed through…

thebloggen_IMG_11850Closeup. In fact, just before serving these in a october tea ceremony, we added leaf gold onto each one which added  some more class to them… : )

The japanese looking square plate was found in an Red Cross shop on the island of Fanø.

Enjoy the autumn colours in your naborhood, and keep warm in the beginning winter cold, Ulla


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thebloggen_IMG_10904Here is a purple version of Asagao, morningglory, with a little dot of matcha green…  🙂


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