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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, mandarin peel powder ({{ruby|陳皮|ちんぴ}} and 山椒 (together with pepper, clove and cinnamon) were used. 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, mandarin peel powder ({{ruby|陳皮|ちんぴ}} and 山椒 (together with pepper, clove and cinnamon) were used.
  
-Here's an idea of what you could do with this template for each month: +[[flavour|Here's]] some ideas of what you could do with this template for each month.
- +
-^ Month      ^ Layered Colours (top to bottom)                   ^ Seasonal Image                                   ^ Flavours                                                                ^ +
-| January    | white, red; why not work some gold leaf into it?  | auspicious colours for the 正月                  | I like the idea of using 山椒 here; but orange blossom also feels fine  | +
-| February   | white, pale green                                 | 雪間の草; or you could add some pink for the 梅  | 梅・甘酒                                                                | +
-| March      | pink, white, green                                | 菱餅                                             | 桜, strawberry, **peach**                                               | +
-| April      | soft yellow, light green                          | 菜の花                                           | rape, slightly bitter green flavours                                    | +
-| May        | deep green, white, indigo                         | iris and fresh foliage                           | iris (floral), violets                                                  | +
-| June       | blue, white, purple                               | hydrangea and rain                               | blueberry, lavender                                                     | +
-| July       | indigo, with silver leaf                          | 七夕 night sky                                   | 黒蜜, mint                                                              | +
-| August     | deep blue, white                                  | summer night and moonlight                       | melon, jasmine                                                          | +
-| September  | white, 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                                    | maple and late foliage                           | chestnut, roasted tea, walnut                                           | +
-| December   | white, deep red, dark green                       | winter camellia (or Western Christmas colours)   | yuzu, red bean, pine                                                    | +
  
 +===通い路===
 +   * Read かよいち, looking like an empty field in autumn
 +   * 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}}), and that worked fine. It's slightly caseous, but reminds me of a [[wagashiya|亀末廣]] sweet.
  
 +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.
  
 +{{ ::wagashi:kaiyoji.jpeg?400 |}}
  
 ===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.
  
Last modified: 05.04.2026:1553