ホモテナシ

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  • In 和菓子, colours are very important. Of course, you can use food colouring; but I think it's nice if you use natural colours:
Colour Ingredient Japanese name Taste / Aroma Colour potency
Red Beetroot powder / juice ビーツ earthy, slightly sweet strong
Red Hibiscus powder ハイビスカス tart, fruity, floral medium
Red Red perilla 赤紫蘇 (*aka shiso*) herbal, slightly minty medium
Red Strawberry powder いちご sweet, fruity weak–medium
Red / pink Red yeast rice powder 紅麹 (*beni-kōji*) mild fermented rice, slightly fruity strong
Orange Carrot juice/powder 人参 mild sweetness, vegetal medium
Orange Pumpkin powder かぼちゃ sweet, nutty medium
Orange Paprika powder (sweet) パプリカ mild pepper sweetness strong
Yellow Turmeric ウコン warm, slightly bitter very strong
Yellow Gardenia fruit 梔子 (*kuchinashi*) nearly neutral very strong
Yellow Egg yolk 卵黄 rich, custardy medium
Yellow Saffron サフラン floral, honey-like strong
Green Matcha 抹茶 grassy, bitter tea strong
Green Yomogi (mugwort) よもぎ herbal, slightly bitter medium
Green Spinach powder ほうれん草 mild vegetal medium
Green Barley grass powder 大麦若葉 grassy, fresh strong
Blue Butterfly pea flower バタフライピー mild, slightly earthy strong
Blue Blue spirulina スピルリナ very mild algae note very strong
Purple Purple sweet potato 紫芋 sweet, earthy strong
Purple Red cabbage extract 紫キャベツ mild vegetal medium
Purple Blueberry powder ブルーベリー fruity, sweet weak–medium
Brown Cocoa ココア chocolate strong
Brown Kinako きな粉 roasted soybean medium
Brown Kuromitsu 黒蜜 molasses-like sweetness medium
Black Black sesame 黒胡麻 nutty, roasted strong
Black Bamboo charcoal 竹炭 neutral very strong
Black Squid ink イカ墨 marine umami very strong
White Rice flour 米粉 neutral n/a
White Shiro-an 白餡 mild bean sweetness n/a