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| nagashimono [20.07.2026:1530] – aequivinius | nagashimono [27.08.2026:2147] (current) – aequivinius | ||
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| * Read きんぎょく | * Read きんぎょく | ||
| * Of this, the oldest form is the {{ruby|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, | * Of this, the oldest form is the {{ruby|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, | ||
| + | * TT8 has a recipe that adds some 道明寺粉 to it, which gives a nice effect. | ||
| + | ====羊羹==== | ||
| + | There' | ||
| + | |||
| + | ===葛羊羹=== | ||
| + | |||
| + | For one 流し器: | ||
| + | * 5 gr 糸寒天 | ||
| + | * 380 gr water | ||
| + | * 160 gr sugar | ||
| + | * 1 Tbsp. 水飴 | ||
| + | * 20 gr 葛 | ||
| + | * 25 gr water | ||
| + | * 100 gr こし餡 | ||
| + | |||
| + | Boil 寒天 with water, add sugar, 水飴 and, once dissolved, こし餡. Bring to a boil, then strain. Mix water and 葛, and add the mixture to the somewhat cooled main mix. (Some other recipes take some main mix into the 葛 mix, and then add everything back to the MM). Cook on medium heat for 2-3' until the opaqueness has gone. Chill in water bath to 45°, stirring, then pour off. Can be fridged. | ||
| + | |||
| + | ===水羊羹=== | ||
| + | * ¼ stick 寒天 | ||
| + | * 250 gr water | ||
| + | * 100 gr sugar | ||
| + | * 150 gr あん | ||
| + | * 5 gr 葛 | ||
| + | * 40 gr water | ||
| + | |||
| + | I find this recipe just a tad too soft. | ||
| + | |||
| + | Same as for the 葛羊羹. You can use white bean paste, and then add some colour and flavour. The original recipe adds 7 gr 抹茶 (which I find too much, I'd use 5); but for tea ceremony a tea flavoured sweet doesn' | ||
| + | |||
| + | {{ :: | ||
| ====蓮根羹==== | ====蓮根羹==== | ||
| * Read {{ruby|蓮根羹|はすねかん}} | * Read {{ruby|蓮根羹|はすねかん}} | ||
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| Cook agar for 2' in juice, then add sugar and dissolve. Add pulp, bring to a boil. Sieve into 流し器. Add some thin layer of pulp on top. (Maybe you need to let it cool down a little bit before adding it so it doesn' | Cook agar for 2' in juice, then add sugar and dissolve. Add pulp, bring to a boil. Sieve into 流し器. Add some thin layer of pulp on top. (Maybe you need to let it cool down a little bit before adding it so it doesn' | ||
| + | ====竹おり==== | ||
| + | |||
| + | One way of serving 水羊羹 in summer is to pour it into a bamboo tube and seal it with a bamboo leaf. Becaus the vacuum should keep the jellied 羊羹 in, to eat you pierce a small hole in the back of the tube, wiggle the 羊羹 onto the leaf and eat it from there. It's a lot of fun! I had two from [[wagashiya|亀屋良長]] (classic 羊羹 and a citrus-flavoured jelly, of which I preferred the former). | ||
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| + | {{gallery>: | ||
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| + | |||
| + | ====水饅頭==== | ||
| + | |||
| + | There' | ||
| + | |||
| + | For 4: | ||
| + | * 25 gr 水饅頭粉 | ||
| + | * 85 gr sugar (TT used 40 + 35 black sugar) | ||
| + | * 200 gr water | ||
| + | |||
| + | Cook until translucent, | ||
| + | {{ :: | ||