ホモテナシ

Trace:

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision		Previous revision
kinton [24.03.2026:1536] – aequiviniuskinton [29.09.2026:1258] (current) – aequivinius
Line 1: Line 1:
    * There are records that even at 利休's times, something called キントン was served. In Muromachi period, they were made from rice flour and coloured with gardenia, rendering them yellow (as gold, hence the name).    * There are records that even at 利休's times, something called キントン was served. In Muromachi period, they were made from rice flour and coloured with gardenia, rendering them yellow (as gold, hence the name).
-   * Use slightly smaller 中餡 than normal, since you'll add a lot of size to it. 15 gr is fine! Then you'll use about 30 gr of threads.+   * **Use slightly smaller 中餡 than normal, since you'll add a lot of size to it. 15 gr is fine! Then you'll use about 30 gr of threads.**
    * Shape outer あん into a 2 cm thick hamburger, then push it through a 金団ぶるい (= coarse sieve). I used a vermicelli press and that's fine, too. No need to worry so much about how thick the hamburger is.    * Shape outer あん into a 2 cm thick hamburger, then push it through a 金団ぶるい (= coarse sieve). I used a vermicelli press and that's fine, too. No need to worry so much about how thick the hamburger is.
            * Using thin chopsticks, place a small portions of threads onto your fingertips, then put the 中あん onto that and keep adding threads to the sides. Make sure they look round rather than cone-shaped.            * Using thin chopsticks, place a small portions of threads onto your fingertips, then put the 中あん onto that and keep adding threads to the sides. Make sure they look round rather than cone-shaped.
            * To move them, best not to squeeze them with the chopsticks, but instead pierce them so that they stay intact.            * To move them, best not to squeeze them with the chopsticks, but instead pierce them so that they stay intact.
 +     * [[https://youtube.com/shorts/NKTrzHoqvJs|🎥 how to sieve]] and [[https://youtube.com/shorts/CWqZvb8nTPY|🎥 how to add]]
  
 ===木枯らし=== ===木枯らし===
Line 14: Line 15:
  
 🍒 I tried candied cherries in the 中あん (taking inspiration from a vermicello), but it doesn't really work. But port wine might be a nice addition to the 中餡 here! 🍒 I tried candied cherries in the 中あん (taking inspiration from a vermicello), but it doesn't really work. But port wine might be a nice addition to the 中餡 here!
 +
 +In a similar vein, for a presentation I did something similar (using plain chestnut paste), letting the 中あん peek out and called it 「奥山」. Here, I used 2 ╳ 8 gr for the 中あん, which makes sense for 金団, which prefer smaller 中あん.
 +
 +{{ ::wagashi:okuyama.jpeg?400 |}}
  
 ===雪間の声=== ===雪間の声===
Line 26: Line 31:
    * Here, the book recommended to use [[nerikiri|大和芋 in the あん]]. It's not necessary, but it makes it very light and tasty! Colour one half slightly pink.    * Here, the book recommended to use [[nerikiri|大和芋 in the あん]]. It's not necessary, but it makes it very light and tasty! Colour one half slightly pink.
    * I think some vanilla wouldn't be out of place here, at all.    * I think some vanilla wouldn't be out of place here, at all.
 +   * Also, I did it in 2026 with some [[an|黄身餡]] and some lemon zest, which was very nice
Last modified: 24.03.2026:1536