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nagashimono [25.08.2026:2009] – aequiviniusnagashimono [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, so to speak. Nowadays, [[wagashiya|亀屋良永]] still makes it, for example; but you also see other makers add some candied beans to it. Not my favourite.    * 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, so to speak. Nowadays, [[wagashiya|亀屋良永]] still makes it, for example; but you also see other makers add some candied beans to it. Not my favourite.
-   * This, stolen from [[wagashiya|亀屋良長]], I'd like to try:+   * TT8 has a recipe that adds some 道明寺粉 to it, which gives a nice effect.
  
-{{ wagashi:yoshinaga:kingyoku.jpeg }}+====羊羹==== 
 + 
 +There's regular, firm 羊羹, the much softer 水羊羹 and then, for special taste, the 葛流し羊羹. The latter has a very satisfying texture! 
 + 
 +===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't make much sense. You can cut it nicely with a nylon string, though: 
 + 
 +{{ ::wagashi:mizuyoukan_-_1.jpeg?200 |}}
 ====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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    * 200 gr water    * 200 gr water
  
-Cook until translucent, then pour 70% into moulds, add inset (candied fruit for example; or 金塚's 味醂-steeped cherry tomato) and top off.  +Cook until translucent, then pour 70% into moulds, add inset (candied fruit for example; or 金塚's 味醂-steeped cherry tomato; or just soft 白あん) and top off. Their are slightly more interesting when half-frozen; but essentially just tasteless jelly shots.
  
 +{{ ::wagashi:mizumanjuu.jpeg?200 |}}
Last modified: 25.08.2026:2009