i made Japanese traditional sweets Kansai-style Tsukimidango for Mid-Autumn Festival;)
Tsukimi dango basically consists of mochi and sweet bean paste anko,and Kansai-style tuskimidango is made in the image of taros.
different from full moon shaped Eastern Japan Kanto-style Tsukimidango,it comes from old customs for offering taros to the moon.so Kansai stlye tsukimidango means thanksgiving and praying for the productiveness of grain.
if you come to japan in this season,please try Tsukimidango at Wagashi shop.they are so yummy!
this time,i made more healthy tuskimidango which contains tofu.it's nice as good as an original tsukimidango.
ingredients 5 tsukimidangos
50g shiratama-ko
50g silken tofu
a little water
75g smooth red sweet bean paste koshian
#decocookie、#Wagashi、#Tsukimidango
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Okuizome (the first meal) is one of the traditional celebration events for Japanese babies. It is a tradition that babies are made to pretend to eat their first meal on the 100th day to wish they will have enough food throughout their lives.
Our daughter's Okuizome:
https://www.youtube.com/watch?v=q0ufrrTy0PA
Ozen (a set of small dishes) is served on this day:
((MENU))
鯛の塩焼き Tai: salt-grilled red sea bream
赤飯 Sekihan: red bean rice
https://www.youtube.com/watch?v=JFcKLTQ4nI8
はまぐりのお吸い物 common orient clam clear soup
https://www.youtube.com/watch?v=_HncvEIWHD8
煮物 simmered dish
https://www.youtube.com/watch?v=XUrYBT3q1-Q
香の物 pickled vegetables
紅白もち mochi in red and white (the lucky color combination)
歯固め石/梅干し stone/pickled plum (to ensure the growth of healthy strong teeth, also the head)
My mom bought the dishes for my daughter.
She bought them at 河善陶器 (Kawazentouki) at 錦市場 (Nishiki Market) in Kyoto.
http://www.kyoto-nishiki.or.jp/stores/kawazentouki/index.html
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Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!
It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).
---------------------------------
Kashiwa Mochi
Difficulty: Easy
Time: 30min
Number of servings: 8 pieces
Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves
Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.
Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
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