- An arrangement of different 干菓子, usually for autumn (of leaves and pine cones etc.) or with shells for March (then called 貝寄せ, maybe the odd plum thrown in for good seasonal measure)
- When serving, you could say 「〇
個 ずつお取りください」. The guests then try to make sure not to take more than one of each kind, duh!
Autumn version
- Use 雲平 dough and cut out leaves (🎨 I used natural powders last time: sandalwood, hibiscus, turmeric and matcha. Apart from sandalwood, they worked reasonably well!)
- Make pressed sugar
松笠 to go with them (flavoured and coloured with 粒あん) - Usually served on a 手箕 tray, but a plain one can also look very pretty
