ホモテナシ

kashi

aequivinius (aequivinius@undisclosed.example.com) — 2026-08-31T18:29:14+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

unpei

aequivinius (aequivinius@undisclosed.example.com) — 2026-08-28T10:32:46+00:00

Recipe * 100 gr powdered sugar * 15 gr 寒梅粉 * 15 gr warm water Knead, colour if needed and wrap in plastic wrap. Rest for 2 hours, knead again!, then roll out between two plastic wrap sheets and proceed to shape. 👉 Original recipe wants 上白糖, but I think here powdered is fine. Can't be granulated sugar though.

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

nagashimono

aequivinius (aequivinius@undisclosed.example.com) — 2026-08-27T19:47:02+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 錦玉羹 * Read きんぎょく * Of this, the oldest form is the 琥珀羹(こはくかん). It's amber coloured and quite stiff. It comes from Edo period, where the amber colour comes from the less refined sugar. It's the proto-水羊羹, so to speak. Nowadays,

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

kohakutou

aequivinius (aequivinius@undisclosed.example.com) — 2026-08-27T19:35:05+00:00

琥珀糖 * Also called 艶(つや)干し錦玉. * The TT recipe uses 糸寒天, which I've also used and which works well, but probably powdered would also work (I have a recipe from KM in my drive). The former needs reconstituting in cold water over night.

an - [Cooking beans]

aequivinius (aequivinius@undisclosed.example.com) — 2026-08-26T14:05:58+00:00

Background * あん is made from red 小豆(あずき) beans or white beans such as 手亡豆(てぼうまめ). * 小豆 are made in different regions in Japan (and outside). Most of the Japanese production is in 北海道, but there is also some production near 京都 (called 丹波). The latter cost about 3 times as much. When buying beans, the bright colour is a good indicator of quality.

candy

aequivinius (aequivinius@undisclosed.example.com) — 2026-08-26T12:59:57+00:00

* For oranges and beans, it's the same. Start with a 2:1 water:sugar syrup, then raise the sugar content gradually over the days. * For 甘納豆, I used kindey beans and that worked quite well in the 浮島. Marron * Like all candying, just with chestnuts. They need to be

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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

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:58:29+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:58:28+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:58:01+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:58:00+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:56:53+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:56:42+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:56:42+00:00

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aequivinius (aequivinius@undisclosed.example.com) — 2026-08-25T19:52:06+00:00