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| - | * 100 gr sugar, 10 gr warm water, 10 gr 寒梅粉. Rest for 30', add food colouring and knead. | + | * When serving, you could say 「〇{{ruby|個|ご}}ずつお取りください」. The guests then try to make sure not to take more than one of each kind, duh! |
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| - | ➡️ Since I didn't have 寒梅粉, I just parched 白玉粉. I managed | + | |
| + | ===Autumn version=== | ||
| + | * Use [[unpei|雲平]] dough and cut out leaves (🎨 I used natural powders last time: sandalwood, hibiscus, turmeric and matcha. Apart from sandalwood, they worked reasonably well!) | ||
| + | * Make [[uchimono|pressed sugar]] {{ruby|松笠|まつかさ}} to go with them (flavoured and coloured with 粒あん) | ||
| * Usually served on a 手箕 tray, but a plain one can also look very pretty | * Usually served on a 手箕 tray, but a plain one can also look very pretty | ||
| - | * To this, you can add 松笠, which can be flavoured with 小豆粉 | ||
| - | * When serving, you could say 「〇個ずつお取りください」(こ). The guests then try to make sure not to take more than one of each kind, duh! | ||
| - | * 千: //Icho (gingko leaf)// sweets. Sugar cakes colored and pressed to resemble the golden glory of the gingko leaf in autumn. LEFT: //Shimeji// (mushroom) sweets. Sugar cakes colored and shaped like mushrooms. | ||
| - | {{ ::ichohigashi.png?200 |}} | + | {{ ::fukiyose.jpeg?400 |}} |