ホモテナシ

This is an old revision of the document!


  • 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 Potency
Red Beetroot powder / juice earthy, slightly sweet strong
Red Hibiscus powder adds a tart taste medium
Red Red perilla (赤紫蘇) herbal, slightly minty (quite traditional) medium
Red Berry powders sweet, fruity weak–medium
Red / pink 紅麹 mild fermented rice, slightly fruity strong
Yellow Turmeric warm, slightly bitter very strong
Yellow Gardenia fruit (くちなし) nearly neutral very strong
Yellow Egg yolk rich, custardy medium
Yellow Saffron floral, honey-like strong
Green 抹茶 Best to avoid since we're serving sweets with the tea strong
Green よもぎ herbal, slightly bitter medium
Green Spinach powder mild vegetal medium
Green Barley grass powder grassy, fresh strong
Green Pandan powder vanilla medium
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
Black Black sesame nutty, roasted strong
Black Bamboo charcoal neutral very strong
Black Squid ink marine umami very strong