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hanabira [02.03.2026:2248] – aequiviniushanabira [24.03.2026:1528] (current) – aequivinius
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-   * Traces its origins to the Imperial court, now traditioanlly served at 裏千家's 初釜. LK explained that for some time it was even 裏千家-exclusive, with 表千家 using the 織部饅頭. +{{ ::hanabira.jpeg?400 |}} 
-   * It's {{ruby|求肥|ぎゅうひ}} wrapped around a candied burdock stick (裏千家 traditionally uses 2) and some 味噌餡. It's name comes from a red layer of diamond-shaped 求肥 that peeks through the white. + 
-   * However, I've seen all sorts of variations: The 中あん being coloured red directly or the burdock stick being replaced with a compote (that's used as 中あん) (see [[http://www.dengonnet.net/japaneserestaurantguide/recipes/hanabira-mochi-from-kyoto/|here]]). +   * Traces its origins to the Imperial court (Heian period!), now traditioanlly served at 裏千家's 初釜. LK explained that for some time it was even 裏千家-exclusive, with 表千家 using the 織部饅頭. 
-   * Since burdock is not so easy to find, I'm using salsify (🇩🇪 //Schwarzwurzel//) which works really well (or even better 🙊).+   * It's {{ruby|求肥|ぎゅうひ}} wrapped around a candied burdock stick (裏千家 traditionally uses 2) and some 味噌餡. Traditionally, there's also a layer of diamond-shaped, red-coloured 求肥 that peeks through the white (which is where the name comes from). However, in my version below, I find it neater to just colour the あん. 
 +   * Since burdock is not so easy to find, I'm using salsify (🇩🇪 //Schwarzwurzel//), which works really well (or even better 🙊). 
 +   * I heard some comments that in 裏千家 now the folded side is the front 🤯 
 + 
 +===My recipe=== 
 +<WRAP important>//Essential// to assemble just before serving. The 求肥 will suck the moisture from the filling and all will end up an utter gooey mess otherwise. 
 +</WRAP> 
 + 
 +🧂 Also, it probably won't do no harm at all to add a pinch of salt to the 求肥 and the candying syrup for the salsify. 
 + 
 +   * Each 花弁餅 will use about 10 gr 求肥, 8 gr 中あん and a 15 gr piece of candied salsify. However, for the 求肥 you need about twice because I'm using a cookie cutter to make the shapes. You can also make little dumplings and roll out those, but it looks very tidy with the cookie cutter-method. 
 +   * Make [[gyuuhi|求肥]] in white and some small amount in red.  
 +   * Roll out 求肥 (it's quite elegant if you manage to make it very thin) and cut 8 cm circles. Brush the inside. 
 +   * Place candied salsify slightly below the middle, with the skin side facing north. It'll turn when folding, and like this, the skin side will face towards the open side.  
 +   * Place a dollop 味噌餡 (~ 8 gr) on the top side. 
 +   * Fold and miau miau!
  
 ===Candied Salsify=== ===Candied Salsify===
    * Wash thoroughly. I like to leave the skin on, it tastes better and gives a nice contrast to the white 求肥.     * Wash thoroughly. I like to leave the skin on, it tastes better and gives a nice contrast to the white 求肥. 
-   * Cut into 10 cm sticks, boil a few times (changing the water)+   * Cut into 10 cm sticks, boil in salted / 醤油-ed water for about 15'
    * Cut into batons of about 4 mm. Half, third, then cut away the core.    * Cut into batons of about 4 mm. Half, third, then cut away the core.
-   * 1:1 syrup, place salsify in it, boil, stand overnight. +   * 1:1 syrup, place salsify in it, boil, stand for at least 6 hours. 
-   * Start to candy by dissolving more and more sugar into the syrup everyday.+   * Start to candy by taking the salsify out and reducing the syrup a bit every day. 
 + 
 +➡️ I did it just for 2 days, and it was already quite pleasant, but probably 3 is better.
  
-➡️ I did it just for 2 days, and it was already quite pleasant!+🍧 You can also roll them in sugar afterwards, which is not so bad and adds a nice texture in the finished 花弁餅. But it looses elegance like this, so it depends a bit on the audience.
  
-===味噌餡===+===My 味噌餡===
    * 150 gr 白あん    * 150 gr 白あん
-   * 30 gr white 味噌 +   * 15 gr white 味噌 (use a very high quality as the taste is very present) 
-   * 5 gr red 味噌 +   * 15 gr beurre noisette (= heat butter to 145° C, then filter) 
-   * 10 gr glucose syrup +   * 1 gr 醤油 
-   * 50 gr water+   * One recipe I've seen also uses a small proportion of red 味噌 here, which makes sense I think.
  
-➡️ Mix all and heat until dry-ish; but I found that a bit cumbersome and way to 味噌-y, so next time I'd probably use 10:1 ratio and just mix directly. No need for the water nor the glucose. Also use very high-quality 味噌!+➡️ Just mix and colour pink
  
-===Ideas=== +===Experiments=== 
-   * Pairings: Tonka, Pear, brown butter, coriander seed, white pepper. +   * Pear (or nashi) would make for a nice pairing. Also, can I work in some Champagne here? Maybe in the 求肥 (or at least some rice distillate)? 
-   * Turn the salsify into あん +   * I tried turning the salsify into あん. This works somewhat, but it's quite some work and you end up with very little あん for a lot of salsify with a very subtle taste.  
-   * Use a beure noisette-miso as the filling. +   * Also, to replace the burdock sticks, I made bâtons with white chocolate and 味噌 (60 gr white chocolate melted in bain marie, add 30 gr of white chocolate, add 15 gr 1:1 beurre noisette and 味噌-emulsion. Pipe, cool, cut and cover in couverture). They are absolutely fantastic, but they drag the sweet in a very French direction.
-   * Make bâtons with white chocolate and miso to replace the burdock stick.+
Last modified: 02.03.2026:2248