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| uchimono [16.03.2026:1241] – aequivinius | uchimono [03.10.2026:1638] (current) – aequivinius | ||
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| ➡️ Mix everything, crumble with fingers, then push through a sieve. | ➡️ Mix everything, crumble with fingers, then push through a sieve. | ||
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| + | {{ :: | ||
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| + | For these grape-shaped pseudo-strawberries, | ||
| ===Sans 餡=== | ===Sans 餡=== | ||
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| The example above was for March, but colours and shapes can be freely chosen. It tastes rather dry and powdery, so to add some flavour certainly isn't a bad idea. For March, obviously, powdered 桜 and 桜 leaves makes sense. Historically, | The example above was for March, but colours and shapes can be freely chosen. It tastes rather dry and powdery, so to add some flavour certainly isn't a bad idea. For March, obviously, powdered 桜 and 桜 leaves makes sense. Historically, | ||
| - | Here' | + | [[flavour|Here's]] some ideas of what you could do with this template for each month. |
| - | + | ||
| - | ^ Month ^ Layered Colours (top → bottom) ^ Seasonal Image ^ Matching Flavours ^ | + | |
| - | | January | white → pale pink → green | early plum blossoms in snow | plum (ume), white sesame, kinako | | + | |
| - | | February | white → red → pale green | plum and lingering snow | ume, shiso, amazake | | + | |
| - | | March | pink → white → green | hishimochi, peach blossoms | sakura, strawberry, yomogi | | + | |
| - | | April | pale green → white → soft yellow | young grass and spring sunlight | yomogi, matcha, yuzu | | + | |
| - | | May | deep green → white → indigo | iris and fresh foliage | matcha, mugwort, black sesame | | + | |
| - | | June | translucent blue → white → pale purple | hydrangea and rain | yuzu, blueberry, lavender | | + | |
| - | | July | indigo → white → silver | Tanabata night sky | black sesame, kuromitsu, mint | | + | |
| - | | August | deep blue → gold → white | summer night and moonlight | peach, melon, jasmine | | + | |
| - | | September | gold → white → deep purple | harvest moon and bush clover | chestnut, black sesame, roasted tea | | + | |
| - | | October | orange → crimson → dark brown | autumn leaves | persimmon, sweet potato, cinnamon | | + | |
| - | | November | rust red → gold → deep green | maple and late foliage | chestnut, hojicha, walnut | | + | |
| - | | December | white → deep red → dark green | winter camellia | yuzu, red bean, matcha | | + | |
| + | ===通い路=== | ||
| + | * Read かよいち, | ||
| + | * 100 和三盆 (if using powdered sugar, it needs to be slightly moistened at the end, maybe 5 gr of liquid?) | ||
| + | * 90 白あん | ||
| + | * 70 上南粉 (I think 60 is fine) | ||
| + | * 20 寒梅粉 | ||
| + | * 10 大徳寺納豆 (the PRB are quite strong, so maybe 5 gr is enough) | ||
| + | Instead of the 納豆 I used PRB fermented beans (usually used for {{ruby|麻婆|マーポー}}), | ||
| + | Sift sugar, add 白あん and crumble together, then add flowers and sift again (in my Tamiz, I used the middle sieve). Add 納豆 cut in little bits, then press for 6 hours with 2 kilos in a baking sheet lined 流し器. Mine became quite full with this, so maybe 80 % or using my big 流し器 is better. Cut into triangles, that's nicer. | ||
| + | {{ :: | ||
| ===Experiments=== | ===Experiments=== | ||
| * I had tried using some red bean flour, which worked, but it didn't add too much flavour. It's probably easier to just add it as あん directly. | * I had tried using some red bean flour, which worked, but it didn't add too much flavour. It's probably easier to just add it as あん directly. | ||