ホモテナシ

kashi

aequivinius (aequivinius@undisclosed.example.com) — 2026-09-19T12:51:36+00:00

Recipes * Before we speak about anything else, we need to make 餡! * Secondly, about colours and flavours. * Thirdly, a brief overview over ingredients used in 和菓子! 📝 My private notes from the 京都 course. * Taste: * People say that the sweets for tea should be slightly sweet and devoid of flavour as not to interfere with the taste of the tea. However, in a

ganduki

aequivinius (aequivinius@undisclosed.example.com) — 2026-09-19T12:49:41+00:00

A traditional 東北 region sweet, relying on the rising power of soda and vinegar. Has lots of brown sugar, so it's quite suitable for autumn. * 45 gr egg * 110 gr brown sugar ➡️ Whisk together, then add, in that order: * 50 gr honey (I used pine and it was fine)

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-19T12:49:29+00:00

hanabi - created

aequivinius (aequivinius@undisclosed.example.com) — 2026-09-19T12:42:54+00:00

* 白あん needs to be sufficiently soft * I used 20 gr 中あん, 15 gr outer white あん and then 8 gr of colouring. I made 8 ╳ 1 gr balls of different colours, but I guess 4 ╳ 2 gr is just as well (maybe even better because there's more clarity).

nerikiri

aequivinius (aequivinius@undisclosed.example.com) — 2026-09-19T12:39:40+00:00

➡️ The recipe I currently use as well as some more advanced instructions live in my private notes Basic recipe * Add 10% もち or 求肥 to the 白あん, then knead. This incorporates air and so makes it whiter. じょうよあん * This adds a very nice texture, and it keeps much longer without drying out.

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-19T12:38:47+00:00

ukijima

aequivinius (aequivinius@undisclosed.example.com) — 2026-09-18T13:49:12+00:00

Recipes * 160 gr 白あん * 3 egg yolks * 20 gr 上新粉 * 20 gr normal flour * 1 gr of baking powder * 3 egg whites * 40 gr sugar * 40 gr 甘納豆 (candied beans) * Can be coloured with 抹茶 (but it will not take on its flavour). See

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-18T13:49:08+00:00

nagashimono

aequivinius (aequivinius@undisclosed.example.com) — 2026-09-17T10:59:51+00:00

If it has bean paste (or another paste) in it, technically it's 羊羹. If it's clear, it's 錦玉羹(きんぎょくかん). ➡️ Precise recipes in my private notes 葛切り * This is probably the absolute baseline of a sweet, yet it's so satisfying. * For one serving, it's 35 gr 葛 (I used the crumbly kind this time) to 70 gr water. Mix and stand for at least one hour, then whisk up.

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-17T10:59:44+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-16T20:55:10+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-10T15:50:25+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-10T12:27:07+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-10T12:04:10+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-09-07T19:41:05+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-28T10:32:07+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-27T19:46:47+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T20:10:49+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T20:10:48+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T20:10:47+00:00