=====お菓子=====
   - Before we speak about anything else, we need to make [[an|餡]].
   - Then, about [[colour]]s and [[flavour]]s.
   - Finally, a brief overview over [[pantry|ingredients]] used in 和菓子.

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

   * **Taste**:
         * Most say that sweets for tea should only be slightly sweet and devoid of flavour as not to interfere with the taste of 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.

<WRAP info>**My principles**
   - Start with the absolute vanilla flavour
   - Before starting, research and note recipes, ideally from reference books
   - Before actually starting, write down recipe and steps on paper
   - Keep all variables fixed and always do the recipes twice (with one variable different)
   - While working, clean as you go. If you put down something and what you're doing can wait a bit, clean.
   - Don't nibble. Taste often, but if things need to be thrown away, throw them away. If you behave like a trash bin, you'll look like one, and it's going to do wonders for your 正座.

</WRAP>

=====Families=====

My seven families don't align perfectly with how to chose 7 sweets for 真之行 (see [[presentation]]) nor with 仲實, but I found them most useful classification so far.

====1. 蒸し物 (steamed)====

This maillard-free way of cooking is quite suited to the subtle tea mood.

      * [[manjuu|饅頭]] (including the yams-based {{ruby|藷蕷|じょうよ}}饅頭)
      * [[ukijima|浮島]] and [[karukan|かるかん]] (former with egg, latter with yams). [[ganduki|がんづき]] is probably also here.
      * [[shigure|しぐれ]]
      * [[uirou|外郎]]
      * [[dango|団子]] the non-glutinous counterpart to regular [[mochi|餅]].

====2. 焼き物 (baked)====

Like [[momoyama|桃山]], something wrapped in [[yakikawa|焼き皮]] or, of course, [[dorayaki|どら焼き]] (lime the [[wakaayu|若鮎]]).

====3. 伸し物 (stretched)====
Like [[gyuuhi|求肥]]-based ([[hanabira|花弁餅]], for example) or regular [[mochi|もち]].

====4. 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]]

====5. 打ち物 (pressed)====
Like {{ruby|落雁|らくがん}} or just normal [[uchimono|pressed sugar]].


====6. 流し物 (jellied)====
Very popular in summer. If we're considering the gelling agent, we have:
   * [[kuzu|葛]]
   * [[youkan|羊羹 and 錦玉羹]]
   * The sorry [[mizumanjuu|水饅頭]]

====7. 飴====
Which technically is [[ame|hard sugar]], but I'm using this category also for non-pressed sugar-based sweets like [[kohakutou|琥珀糖]], [[unpei|雲平]] and [[suhama|洲浜]].

=====Seasons=====

Probably every sweet could be changed to match every season if shape and name are adapted, but if we're staying the the classic use of sweets, we could end up with this:


====0. Evergreens====

These are recipes that really don't seem to have a prefered season and can be adapted to match any.

<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>
[[ame|{{ :wagashi:ame.jpeg?200x200 |}}]]
[[ame|飴]]
</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>

====1. 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]].
</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!

====2. 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 third column centeralign>
{{ :wagashi:suhama:2.jpeg?200x200 |}}
A わらび-shaped [[suhama|州浜]]
</WRAP>
</WRAP>


====3. 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>
{{ :chaji_vi24:img_1498.jpeg?200x200 |}}
[[minazuki|水無月]], an [[uirou|外郎]]-based June 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 |}}
[[youkan|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>

<WRAP group>
<WRAP third column centeralign>
{{ ::wagashi:mamekan.jpeg?200x200 |}}
[[mamekan|豆かん]], the quintessential 寒天 jelly.
</WRAP>

<WRAP third column centeralign>
{{ ::wagshi:zunda.jpeg?200x200 |}}
[[an|ずんだ]], a green bean-based あん often enjoyed on simple もち.
</WRAP>

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


====4. 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 third column centeralign>
[[uchimono|{{ :wagashi:kaiyoji.jpeg?200x200 |}}]]
A [[uchimono|pressed sugar]] sweet with 大徳寺納豆.
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[ganduki|{{ :wagashi:ganduki.jpeg?200x200 |}}]]
[[ganduki|がんづき]], a brown sugar bread.
</WRAP>

<WRAP third column centeralign>
[[sobaborou|{{ ::wagashi:sobaborou.jpeg?200x200 |}}]]
[[sobaborou|そばぼろう]], a fall-flavoured cookie.
</WRAP>

<WRAP third column centeralign>
[[kinton|{{ :wagashi:okuyama.jpeg?200x200 |}}]]
[[kinton|奥山]], a 金団 that lets the 中あん peek out to make it look like a chestnut.
</WRAP>
</WRAP>

<WRAP group>
<WRAP third column centeralign>
[[shibori|{{ :wagashi:tsutamomiji.jpeg?200x200 |}}]]
A simple [[shibori|茶巾絞り]] using 3 different あん.
</WRAP>

<WRAP third column centeralign>
[[kurimushi|{{ ::wagashi:kurimushi.jpeg?200x200 |}}]]
あん with chestnuts steamed in bamboo skin: [[kurimushi|栗蒸し羊羹]]
</WRAP>

<WRAP third column centeralign>
[[hoshigaki|{{ ::wagashi:hoshigaki.jpeg?200x200 |}}]]
[[hoshigaki|干し柿]]
</WRAP>
</WRAP>


=====洋菓子=====
Some non-Japanese sweets that I think might be quite suitable:

<WRAP group>
<WRAP third column centeralign>
[[patedefruit|{{ ::wagashi:patedefruit.jpeg?200x200}}]]
[[patedefruit|Pâte de fruit]], a pectin-gellied fruit candy.
</WRAP>

<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>

<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 third column centeralign>
[[calisson|{{ ::calisson.jpeg?200x200 |}}]]
[[Calisson]] d'Aix, a Provence sweet with a candied fruit dough
</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 third column centeralign>
[[marzipan|{{ ::wagashi:marzipan_-_1.jpeg?200x200 |}}]]
[[Marzipan]], the European 練り切り!
</WRAP>

<WRAP third column centeralign>
[[canele|{{ ::wagashi:canele.jpeg?200x200 |}}]]
The final boss of French pastry, the [[restricted:canele|canelé]] bordelais.
</WRAP>

</WRAP>



=====Calendars=====

➡️ I have my own [[calendar|sweets calendar]]; but [[sen|here]] we also have a more professional view.








=====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>