Last week I spent a delightful evening @mycupoftea_london with @_stormfield_ We drank expertly brewed green tea thanks to @onlyateabowl and learned how to make Japanese wagashi thanks to @sakura_junction Who makes the most incredibly beautiful wagashi and easily the best I’ve found in London. The added bonus was finally meeting the lovely @_tashcakes_
Here is my handmade wagashi which represents sakura season! 🌸
Sakura Sister Fact: Wagashi means Japanese sweets, Wa means Japanese and Gashi means sweets. After the influence of the sugar and tea trade with China in the Edo period (1603-1868) Japan’s wagashi came into its own and blossomed into an art form that is still practised today! In Japan, there are now more than 20 kinds of wagashi. Sweet azuki bean paste (anko) is a central ingredient in a large number of Japanese sweets. The boiled azuki beans are sweetened with sugar and mashed to create either smooth anko (koshian) or chunky anko (tsubuan). Japanese sweets usually reflect the changing seasons.
In class we made Spring themed sweets, called Nerikiri, they are made of white bean paste, red bean paste, rice powder and some natural food colouring. Nerikiri are traditionally served during tea ceremony, because their sweetness is the perfect companion to strong ceremonial grade matcha.