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 Taste / Aroma Colour potency
Red Beetroot powder / juice earthy, slightly sweet strong
Red Hibiscus powder tart, fruity, floral medium
Red Red perilla herbal, slightly minty medium
Red Strawberry powder sweet, fruity weak–medium
Red / pink Red yeast rice powder mild fermented rice, slightly fruity strong
Orange Carrot juice/powder mild sweetness, vegetal medium
Orange Pumpkin powder sweet, nutty medium
Orange Paprika powder (sweet) mild pepper sweetness strong
Yellow Turmeric warm, slightly bitter very strong
Yellow Gardenia fruit nearly neutral very strong
Yellow Egg yolk rich, custardy medium
Yellow Saffron floral, honey-like strong
Green Matcha grassy, bitter tea strong
Green Yomogi (mugwort) herbal, slightly bitter medium
Green Spinach powder mild vegetal medium
Green Barley grass powder grassy, fresh strong
Blue Butterfly pea flower mild, slightly earthy strong
Blue Blue spirulina very mild algae note very strong
Purple Purple sweet potato sweet, earthy strong
Purple Red cabbage extract mild vegetal medium
Purple Blueberry powder fruity, sweet weak–medium
Brown Cocoa chocolate strong
Brown Kinako roasted soybean medium
Brown Kuromitsu molasses-like sweetness medium
Black Black sesame nutty, roasted strong
Black Bamboo charcoal neutral very strong
Black Squid ink marine umami very strong
White Rice flour neutral n/a
White Shiro-an mild bean sweetness n/a