=====Recipes=====
   * Before we speak about anything else, we need to make [[an|餡]]!
   * Secondly, about [[colour]]s and [[flavour]]s.
   * Thirdly, a brief overview over [[pantry|ingredients]] used in 和菓子!

[[restricted:kashi|📝 My private notes]] from the 京都 course.

   * **Taste**:
         * People say that the sweets for tea should be slightly sweet and devoid of flavour as not to interfere with the taste of the tea. However, in a 茶事 this doesn't really hold, since you have the 中立 and the つくばい between the sweets and the tea.
         * Still, tea sweets will have less flamboyant tastes to suit the mood of the setting better, while "regular" sweets can up that a little bit.
   * **{{ruby|余情|よじょう}}**:
         * It's a good principle for tea: It means being not too obvious. So don't just depict a flower directly, but rather lean towards the abstract so that the 御銘 can then complete the image in the mind of the beholder.
      * 和菓子 touch all 5 senses: The ear by the 御銘 that is spoken when the guests ask for it.

====By Family====

My families don't align perfectly with how to chose 7 sweets for 真之行 (see [[presentation]]) nor with 仲實:

===蒸し物 (steamed)===
      * [[manjuu|饅頭]] (and the yams-based {{ruby|藷蕷饅頭|じょうよ}}
      * [[ukijima|浮島]] and [[karukan|かるかん]] (former with egg, latter with yams)
      * [[shigure|しぐれ]]
      * [[uirou|外郎]]
      * [[dango|団子]] the non-glutinous counterpart to regular 餅.

++++ Recipes| 
{{topic>mushimono&header&nofirsthl&nouser&image}}
++++

===焼き物 (baked)===

Like [[momoyama|桃山]], something wrapped in [[yakikawa|焼き皮]] or, of course [[dorayaki|どら焼き]]

++++ Recipes| 
{{topic>yakimono&header&nofirsthl&nouser&image}}
++++

===伸し物 (stretched)===
Like [[gyuuhi|求肥]]-based ([[hanabira|花弁餅]], for example) or regular [[mochi|もち]].

++++ Recipes| 
{{topic>noshimono&header&nofirsthl&nouser&image}}
++++

===練り物 (kneaded)===
Using [[konashi|こなし]] or [[nerikiri|練り切り]] dough, including
     * [[kinton|金団]] (like [[kinton|木枯らし]]) 
     * [[shibori|茶巾絞り]] like in the [[yamazuto|山苞]] or [[fukujusou|福寿草]]

++++ Recipes| 
{{topic>nerimono&header&nofirsthl&nouser&image}}
++++

===打ち物 (pressed)===
Like {{ruby|落雁|らくがん}} or just normal [[uchimono|pressed sugar]]

++++ Recipes| 
{{topic>toshimono&header&nofirsthl&nouser&image}}
++++

===流し物 (jellied)===
Like {{ruby|羊羹|ようかん}} et al. They have their [[nagashimono|own little page]].

++++ Recipes| 
{{topic>nagashimono&header&nofirsthl&nouser&image}}
++++

===飴===
Which technically is hard sugar, but I'm using this category for non-pressed sugar-based sweets like [[kohakutou|琥珀糖]] or [[unpei|雲平]]

++++ Recipes| 
{{topic>ame&header&nofirsthl&nouser&image}}
++++

====Evergreens====

<WRAP group>

<WRAP third column centeralign>
[[karukan|{{:sakurakawa.jpeg?200x200}}]]
[[karukan|かるかん]], a  蒸し物 using yams.
</WRAP>

<WRAP third column centeralign>
[[ukijima|{{:ukijima.jpeg?200x200}}]]
[[ukijima|浮島]], a  蒸し物. Sometimes it includes some candied black beans.
</WRAP>


<WRAP third column centeralign>
[[momoyama|{{:momoyama.jpeg?200x200}}]]
[[momoyama|桃山]], a baked 黄身餡 sweet that can be shaped into beans, bells and chrysanthemums.
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
[[uchimono|{{:oshimono.jpeg?200x200}}]]
[[uchimono|打ち物]] are just pressed sugar sweets used in all shapes and flavours.
</WRAP>

<WRAP third column centeralign>
[[yamamichi|{{ ::yamamichi.jpeg?200x200 |}}]]
Simple to make, [[konashi|こなし]]-based alrounder. The colours change according to the season.
</WRAP>

<WRAP third column centeralign>
[[manjuu|{{ ::jouyo.jpeg?200x200 |}}]]
Steamed [[manjuu|buns with yams]] ({{ruby|薯蕷饅頭|じょうよまんじゅう}} which can be adapted in many ways.
</WRAP>

</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[hagi|{{ ::hagi.jpeg?200x200 |}}]]
So rustic I don't think the 「[[hagi|お萩]]」(or ぼたもち) is great for tea, but an important 和菓子 still.
</WRAP>

<WRAP third column centeralign>
{{ ::wagashi:nerikiri:nerikiri.png?200x200 |}}
...and, of course, the all-important [[nerikiri|練り切り]]!
</WRAP>

<WRAP third column centeralign>
{{ ::wagashi:nagashimono:nagashi_-_3.jpeg?200x200 |}}
Summer-leaning, but manifold: [[nagashimono|流しもの]]
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[dango|{{ ::wagashi:dango.jpeg?200x200 |}}]]
[[mochi|餅]]'s less cumbersome brother: The [[dango|団子]]!
</WRAP>

<WRAP third column centeralign>
[[kohakutou|{{ ::wagashi:kohakutou.jpeg?200x200 |}}]]
The dried 錦玉 that is [[kohakutou|琥珀糖]]
</WRAP>
</WRAP>

====Winter====

<WRAP group>
<WRAP third column centeralign>
[[inoko|{{ :inokomochi.jpeg?200x200 |}}]]
[[gyuuhi|求肥]]-wrapped, baby boar-shaped, cinnamon-flavoured, fire-warding [[inoko|sweet]] for [[november|炉開き]]
</WRAP>

<WRAP third column centeralign>
[[manjuu|{{ :oribemanju.jpeg?200x200 |}}]]
A plain 薯蕷饅頭 that's coloured and brandied, making it a [[manjuu|織部饅頭]].
</WRAP>

<WRAP third column centeralign>
{{ ::yubeshi_taku.jpeg?200x200 |}}
∃ two kinds of [[yubeshi|柚べし]]: 味噌 in a cured citron, or a 求肥 with walnuts and 醤油.
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[zenzai|{{ ::zenzaice.jpeg?200x200 }}]]
[[zenzai|ぜんざい]], a sweet soup with red beans and 餅. It's often served for 炉開き.
</WRAP>

<WRAP third column centeralign>
{{:kogarash.jpg?200x200}}
[[kinton|木枯らし]], a cinnamon-flavoured [[kinton|金団]].
</WRAP>

<WRAP third column centeralign>
{{ ::hanabira.jpeg?200x200 |}}
[[hanabira|花弁餅]], the traditional 裏千家 New Year's sweet wrapping in [[gyuuhi|求肥]] candied burdock and 味噌餡.
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
{{:fukujusou.jpeg?200x200}}
[[fukujusou|福寿草]] , a 茶巾絞り
</WRAP>

<WRAP third column centeralign>
{{:akebono.jpeg?200x200}}
[[shigure|曙]] , a [[shigure|しぐれ]] sweet akin to a [[momoyama|桃山]], but with baking powder so that the skin breaks.
</WRAP>

No photos yet, but also:
   * [[sobaita|蕎麦板]], a buckwheat biscuit that I really like!
   * [[konayuki|粉雪]], normally a 道明寺粉-based sweet that you can also make with baby food!

====Spring====

<WRAP group>
<WRAP third column centeralign>
{{:hatsuharu.jpeg?200x200}}
My [[karukan|発音]], which is a {{ruby|軽感|かるかん}}
</WRAP>

<WRAP third column centeralign>
{{ ::yukimanokoe.jpeg?200x200 |}}
「[[kinton|雪間の声]]」, my creation using [[an|うぐいす餡]] (hence the name) in a 金団-style sweet.
</WRAP>

<WRAP third column centeralign>
[[mikaikou|{{ ::mikaikou.jpeg?200x200 |}}]]
「[[mikaikou|未開紅]]」, a [[konashi|こなし]]-based plum-shape
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[uguisu|{{ ::uguisu.jpeg?200x200 |}}]]
[[uguisu|うぐいす餅]], a plain good ol' もち tossed in green soybean flour.
</WRAP>

<WRAP third column centeralign>
[[chiyomusubi|{{ ::chiyose.jpeg?200x200 |}}]]
[[chiyomusubi|千代結び]], an [[unpei|雲平]] dough shaped into a knot to last for a thousand generations! 🙀
</WRAP>

<WRAP third column centeralign>
{{ ::mizudori.jpeg?200x200 |}}
The 茶巾絞り 「[[mizudori|水鳥]]」, for which I like to use 黄身餡 as 中餡.
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[keshi|{{ ::keshi.jpeg?200x200 |}}]]
The messy, but tasty affair that is the [[keshi|poppy seed 餅]]
</WRAP>

<WRAP third column centeralign>
[[dango|{{ :hanamidango.jpeg?200x200 |}}]]
The iconic [[dango|花見団子]], where the use of 蓬 actually makes sense.
</WRAP>

<WRAP third column centeralign>
[[ichigo|{{ ::ichigodaifuku.jpeg?200x200 |}}]]
The literal [[ichigo|いちご大福餅]].
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[suzumenobun|{{ ::suzume.jpeg?200x200 |}}]]
Not originally my idea, but because I only had the 千鳥 cookie cutter, we ended up with the 「[[suzumenobun|雀の分]]」.
</WRAP>

<WRAP third column centeralign>
{{ ::yoshinomado.jpeg?200x200 |}}
My creation「[[yoshinomado|吉野窓]]」, which represents the excitement of viewing the cherry blossoms!
</WRAP>

<WRAP third column centeralign>
{{ ::warabi.jpeg?200x200 |}}
The starch-based canvas for black syrup that is the [[warabi|わらび餅]]
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[sakura|{{ ::sakuramochi.jpeg?200x200 |}}]]
[[sakura|桜もち]], which lives from the salty-sweet contrast.
</WRAP>

<WRAP third column centeralign>
{{:fujinami.jpeg?200x200}}
[[fujinami|藤浪]], which is 黄身餡 wrapped in slightly coloured [[uirou|外郎]].
</WRAP>
</WRAP>


====Summer====

<WRAP group>
<WRAP third column centeralign>
{{ ::chimaki.jpeg?200x200 |}}
The [[chimaki|ちまき]] that wraps some [[gyuuhi|求肥]]-variation in bamboo leaves
</WRAP>

<WRAP third column centeralign>
{{ ::kashiwa.jpeg?200x200 |}}
[[kashiwa|柏もち]], the oak leaf-wrapped 団子-dough variation.
</WRAP>

<WRAP third column centeralign>
[[minazuki|水無月]], an [[uirou|外郎]]-based sweet
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
{{ ::carnation.jpeg?200x200 |}}
Carnations made of [[kinton|金団]] for Mother's day.
</WRAP>


<WRAP third column centeralign>
{{ ::shobu.jpeg?200x200 |}}
Irises as [[shibori|茶巾絞り]]
</WRAP>


<WRAP third column centeralign>
{{ ::ajisai.jpeg?200x200 |}}
[[ajisai|紫陽花]]-shaped [[nerikiri|練り切り]].
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
{{ ::hasunekan.jpeg?200x200 |}}
[[nagashimono|蓮根羹]], a lotus root flavoured 羊羹.
</WRAP>

<WRAP third column centeralign>
{{ ::sasamaki.jpeg?200x200 |}}
[[sasamaki|笹巻]], a 葛-based jelly in a bamboo leaf.
</WRAP>

<WRAP third column centeralign>
{{ ::wakaayu.jpeg?200x200 |}}
[[wakaayu|若鮎]], an [[gyuuhi|求肥]]-filled どら焼き
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
{{ ::wagashi:mizubotan.png?200x200 |}}
[[mizubotan|水牡丹]], in a way a 茶巾絞り, but made with 葛.
</WRAP>

<WRAP third column centeralign>
{{ ::wagashi:kuzuyaki.jpeg?200x200 |}}
The surprisingly refreshing [[kuzuyaki|葛焼き]]
</WRAP>

<WRAP third column centeralign>
{{ ::wagashi:kuzumanjuu.jpeg?200x200 |}}
The creatively named [[kuzumanjuu|葛饅頭]]
</WRAP>
</WRAP>

====Autumn====

<WRAP group>
<WRAP third column centeralign>
[[yamazuto|{{:yamazuto_19_nov_2023.jpg?200x200}}]]
[[yamazuto|やまずと]], a sort of 茶巾絞り made with [[konashi|こなし]] dough.
</WRAP>

<WRAP third column centeralign>
[[fukiyose|{{:fukiyose.jpeg?200x200}}]]
[[fukiyose|吹寄せ]], autumn leaves and whatnot from [[unpei|雲平]] dough, with some [[uchimono|pressed sugar]]
</WRAP>
</WRAP>


====洋菓子====
<WRAP group>

<WRAP third column centeralign>
{{ ::barfi.jpeg?200x200 |}}
[[Barfi]], an Indian milk-based sweet.
</WRAP>

<WRAP third column centeralign>
[[truffle|{{ ::truffle.jpeg?200x200 |}}]]
[[truffle|Truffles]], which I like flavour with olive oil.
</WRAP>

<WRAP third column centeralign>
[[calisson|{{ ::calisson.jpeg?200x200 |}}]]
[[Calisson]] d'Aix, a Provence sweet with a candied fruit dough
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
[[torrone|{{ :torrone.jpg?200x200 |}}]]
[[torrone|Torrone di Beneveto]], which I like for February, but really is a 干菓子 that works always.
</WRAP>

<WRAP third column centeralign>
[[mitterand|{{:mitterand.jpeg?200x200}}]]
[[mitterand|Soufflé Mitterand]], an absinthe-flavoured ice cream
</WRAP>

</WRAP>

<WRAP>
<WRAP third column centeralign>
[[baklava|{{ ::baklava.jpeg?200x200 |}}]]
[[baklava|Baklava]], which you can fill with buffalo milk and make look a bit like a ひしもち!
</WRAP>

<WRAP third column centeralign>
[[madeleine|{{ ::madeleine.jpeg?200x200 |}}]]
[[Madeleine]], a small butter-cake in the shape of a shell that can be chocolate coated.
</WRAP>

<WRAP third column centeralign>
[[macaron|{{ ::macaron.jpeg?200x200 |}}]]
The wonderfully fluffy soft shell that is the [[macaron]].
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
[[lemon|{{ ::lemon.jpeg?200x200 |}}]]
Cedric Grolet's [[lemon|lemon-shaped dessert]], a fluffy ganache in a fruit-shaped shell
</WRAP>

<WRAP third column centeralign>
[[schaumkuss|{{ ::schaumkuss.jpeg?200x200 |}}]]
[[Schaumkuss]], an Italian meringue on a wafer covered in chocolate
</WRAP>

<WRAP third column centeralign>
[[meringue|{{ ::lemon.jpeg?200x200 |}}]]
[[Meringue]], which I'm flavouring with absinthe for more 🇨🇭🇨🇭🇨🇭
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[fenglisu|{{ ::fenglisu.jpeg?200x200 |}}]]
[[fenglisu|鳳梨酥]], a Taiwanese pineapple jam in shortbread
</WRAP>

<WRAP third column centeralign>
[[candy|{{:marron.jpeg?200x200}}]]
[[candy|Marrons glacés]], which thanks to the glaze make for excellent 干菓子!
</WRAP>

<WRAP third column centeralign>
[[lokum|{{ ::wagashi:lokum.jpeg?200x200 |}}]]
[[lokum|راحة الحلقوم]], which is interesting in it's similarities to 葛!
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[candy|{{ ::violets.jpeg?200x200 |}}]]
[[candy|Candied violets]] (or flowers in general).
</WRAP>

</WRAP>


++++ Recipes| 
{{topic>yogashi}}
++++


====千's 主菓子====


<WRAP group>

<WRAP third column centeralign>
{{ ::umegoromo.png?200x200 |}}
//Umegoromo// (plum robe) sweets. In Japan, although trees may still be laden with snow, plum blossoms appear in February, holding the promise of spring. These sweets, decorated with a plum-blossom design, are made of rice dough with a filling of strained red-bean paste.
</WRAP>

<WRAP third column centeralign>
{{ ::hichigiri.png?200x200 |}}
//Hitchigiri// sweets. Dainty shreds of colored bean paste are placed on patties of dough made of rice mixed with mugwort. They resemble the shells used in a game played by young girls on March 3, the Doll Festival.
</WRAP>

<WRAP third column centeralign>
{{ ::hanakurenai.png?200x200 |}}
//Hanakurenai// (pink flower) sweets. These suggest spring, with the green of willows and the pink of cherry blossoms. They are made of delicately tinted white-bean paste.
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
{{ ::karagomoro.png?200x200 |}}
//Karagoromo// (Chinese robe) sweets. May is the month of irises in Japan. For these sweets, white-bean paste has been wrapped in rice dough that has been partly tinted a faint purple.
</WRAP>

<WRAP third column centeralign>
{{ ::mizumohana.png?200x200 |}}
//Mizumo no hana// sweets. Green-tinted bean paste wrapped in arrowroot dough and folded into a three-sided pyramid.
</WRAP>

<WRAP third column centeralign>
{{ ::mizubotan.png?200x200 |}}
//Mizubotan// sweets. Pink-tinted bean paste wrapped in arrowroot dough mirrors the beauty of the botan (tree peony).
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
{{ ::takenagashi.png?200x200 |}}
//Takenagashi// sweets. Served chilled, these sweets of gelatin, sugar, and red-bean paste mixed and packed into green bamboo offer a cooling respite from the heat of the summer.
</WRAP>


<WRAP third column centeralign>
{{ ::kohagimochi.png?200x200 |}}
//こはぎ　餅// (bush clover, one of the seven autumn grasses)
</WRAP>

<WRAP third column centeralign>
{{ ::minori.png?200x200 |}}
//Minori no aki// (autumn harvest) sweets. These sweets, made of mashed sweet potato topped with pieces of boiled chestnut, are dyed and shaped to evoke the autumn foliage of a mountain.
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
{{ ::kumanoshiki.png?200x200 |}}
//Konoma no nishiki// (autumn brocade) sweets. The last leaves of autumn form a brilliant brocade on the mountains. For these sweets, white-bean paste is wrapped in rice dough and sprinkled with ground poppy seeds, calling to mind the frost on the late-autumn trees.
</WRAP>

<WRAP third column centeralign>
{{ ::kazabana.png?200x200 |}}
//Kazabana// (snowflake) sweets. Gently falling snowflakes resemble flower petals being scattered by the wind. A steamed sweet filled with red-bean paste and stamped with the design of a snowflake.
</WRAP>

<WRAP third column centeralign>
{{ ::hanabira.png?200x200 |}}
花弁餅
</WRAP>

</WRAP>



====千's 干菓子====

<WRAP group>

<WRAP third column centeralign>
{{ ::otafuku.png?200x200 |}}
//Otafuku// sweets. Ground soybeans and sugar are mixed and pressed into a mold to produce this image of a happy but plain-looking woman with enormous cheeks. She is traditionally called Otafuku. //Neji-ribo// sweets. Sugar cakes are tinted and twisted to represent the pull ropes on bells at Shinto shrines. February is the first month of the lunar new year, so congratulatory colors and symbols are once again used.
</WRAP>

<WRAP third column centeralign>
{{ ::kocho.png?200x200 |}}
//Kocho// (butterfly) sweets. The first butterfly, heralding spring. These are sugar cakes pressed into a mold. //Sawarabi// (bracken sprout) sweets. Sugar cakes cut and shaped like the bracken sprouts that appear in early spring.
</WRAP>

<WRAP third column centeralign>
{{ ::konpeito.png?200x200 |}}
//Kompeito// (star) sweets. April is a time of cherry-blossom-viewing picnics, and these tiny sugar cakes are often used when serving tea outdoors with special utensils. These were originally brought to Japan by the Portuguese.
</WRAP>

</WRAP>

<WRAP group>

<WRAP third column centeralign>
{{ ::kutsuwa.png?200x200 |}}
//Kutsuwa// (horse bit) sweets. These sugar cakes are shaped like the old-style bits used for horses in Japan. //Tazuna// (bridle) cakes. Sugar cakes dyed and twisted to resemble the old-time bridle for a horse.
</WRAP>

<WRAP third column centeralign>
{{ ::aokaedehigashi.png?200x200 |}}
//Taki senbei// (waterfall crackers). Sugar cakes pressed to look like waterfall fowing down. //Aokaede// (maple bud) sweets. Sugar cakes in the form of new maple leaves in the spring.
</WRAP>

<WRAP third column centeralign>
{{ ::tonbohigashi.png?200x200 |}}
The image of this summer insect is pressed into the top of these sugar cakes. //Uzu// (water-eddy) sweets. Sugar cakes twisted to look like cooling eddies of water.
</WRAP>

</WRAP>
<WRAP group>

<WRAP third column centeralign>
{{ ::omodaka.png?200x200 |}}
//Omodaka// (water plan-tain) sweets. Cakes of raw sugar are shaped to resemble the water plantain that blooms in sum-mer. //Kanzemizu// sweets. Raw sugar pressed into the form of water ripples.
</WRAP>

<WRAP third column centeralign>
{{ ::koimo.png?200x200 |}}
Raw sugar shaped like taro, and like the leaf of it.
</WRAP>

<WRAP third column centeralign>
{{ ::naruko.png?200x200 |}}
//Naruko// (bird clapper) sweets. These baked rice crackers are shaped like the boards used for clappers that scare off birds from eating the rice that is ready for harvest; the images of three pieces of bamboo, which act as the clappers, are branded on the surface. //Suzume// (sparrow) sweets. Hard-sugar cakes in the abstract form of sparrows darting around an autumn field.
</WRAP>

</WRAP>

<WRAP group>
<WRAP third column centeralign>
{{ ::ichohigashi.png?200x200 |}}
//Icho (gingko leaf)// sweets. Sugar cakes colored and pressed to resemble the golden glory of the gingko leaf in autumn. //Shimeji// (mushroom) sweets. Sugar cakes colored and shaped like mushrooms.
</WRAP>

<WRAP third column centeralign>
{{ ::yukiwa.png?200x200 |}}
//Yukiwa// (snowflake) sweets. Sugar cakes pressed into the form of snowflakes. //Sasamusubi// (bamboo-grass knot) sweets. Along mountain paths in the winter, bamboo grass can be seen beneath the snow. These sugar cakes are shaped and colored to resemble leaves of bamboo grass tied in knots.
</WRAP>


<WRAP third column centeralign>
{{ ::wakamatsu.png?200x200 |}}
若松 (young pine) sweets. Young pine trees symbolize the hopes for the new year. For these sweets, the impression of a pine branch is stamped on soft rice crackers, which are then stacked, with miso placed between each layer. //No-shimusubi// (gift knot) sweets. At New Year's, gifts of money are often wrapped in strips of paper. These sweets, similar to ribbon candy served in the West, are made of strips of sugar cake that have been dyed red and white, the traditional congratulatory colours in Japan, and tied in knots before they harden.
</WRAP>

</WRAP>









=====Background======

====お菓子屋====

➡️ I've moved famous sweets and sweets stores to their [[wagashiya|own page]].

====Presentation====

➡️ Rules governing the arrangement during tea also found their [[presentation|own page]].

====腰掛け====
   * You can serve difficult to eat sweets such as a 竹流し in the 腰掛け, or when you want the guests to enjoy the atmosphere.
   * In that case, add the 黒文字 on the far side of the tray akin to the 利休箸. The guests take them into their 懐紙.
   * You can use lidded containers or a 菓子鉢, but maybe the 縁高 is a bit odd here.
   * The host brings out the sweets to the guests once they are sitting.
   * If there's some refuse (like bamboo leaves), you could instruct the guests to leave it in the container.
   * The guests leave the container to the 下座 of the 煙草盆 stacked upon the 円座.

====Dialogue====
   * When bringing your own sweets, and they are used in the 点前, the dialogue changes a bit: The host can either prevent the silliness of having to ask about the sweets by saying 'thanks for bringing those sweets' before the conversation moves to asking about the tea; or the guest can say 'thank you for using my sweets' after having inquired about the tea (UH19).
   * For me, it's: 「{{ruby|前席|ぜんせき}}では、かずかずのお菓子をどうもありがとうございました」. If it get's more complicated, I stumble over my words.
   * If asked about the ごせい and you've made the sweets, it's okay to say 「手作り」or 「{{ruby|自作|じさく}}」.

====Resources====
   * There are 4 main books that I use:
         * 仲實's 和菓子. Probably the Bocuse of Japanese sweets. More professional-oriented, but excellent recipes. Build around families.
         * 金塚's 私の和菓子帳. Build around seasons. Recipes are sometimes a bit iffy, but a great calendar. Not too tea focussed.
         * 清真's 本格和菓子. She's a 学校園 teacher, so her recipes are very tea-focused. Somewhat childish, probably simplified a bit.
         * The 淡交テキスト series (TT): Great recipes, very seasonal, very tea related.

   * In my drive, I have also an excellent mini-book by UH!

====Org====

   * To keep this page tidy, I'm using the [[https://www.dokuwiki.org/plugin:folded|folded]], [[https://www.dokuwiki.org/plugin:pageimage|pageImage]] and [[https://www.dokuwiki.org/plugin:tag|tag]] plugins.
   * For pageImage, I had to fix [[https://github.com/lisps/pageimage/issues/6|a bug]] so that it finds the first image of a page.
   * Every actual recipe now gets the ''%%{{tag>...}}%%''-snippet somewhere on its page, which should at least contain:
         * Family (from ''%%mushimono yakimono noshimono nerimono uchimono nagashimono ame%%'')
         * Season (from ''%%winter spring summer fall evergreen%%'')
   * Because ''topic'' uses the title on the page, each sweet needs to say it's name on the page again.
   * To fold such a list in, use:

<code>++++ Title|
{{topic>tag&table&header&nofirsthl&nouser&image}}
</code>