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When it comes to summer wagashi, kuzu mochi stands out for its translucent clarity. Its springy texture and cool mouthfeel help you forget the summer heat. But did you know that achieving a professional-quality finish depends on several key points?
Have you heard the name "jouyo-ko" in the world of wagashi? Jouyo-ko is a type of rice flour milled from non-glutinous rice. It is made by the same method as joshin-ko (rice flour), but its defining feature is its extremely fine particles.
Wagashi made with rice flour is known for its distinctive chewy texture and gentle sweetness. In recent years, as demand for gluten-free foods has grown, wagashi made with rice flour has been drawing attention. Rice, its raw material, was introduced in the late Jomon period, and rice flour came into full use in the Edo period.
Habutae mochi is known nationwide as a signature confection of Fukui Prefecture. Its name comes from habutae weaving, a silk textile that is a Fukui specialty. Habutae is a premium silk fabric characterized by a soft, supple, and resilient feel, like a feather.
Kyoto confectionery is loved around the world for its delicate flavor and beautiful designs. But did you know that behind this beauty lie carefully selected raw materials and the sure skill of artisans?
Shiratama-ko (glutinous rice flour) and arare-ko are both made from glutinous rice, but they clearly differ in production method and use. Shiratama-ko is made by the wet-milling method, giving it a smooth texture. Arare-ko, on the other hand, is made by crushing dried mochi, producing a light texture.
One of the elements that defines the appeal of wagashi is a "chewy" texture. This distinctive texture varies greatly depending on the type of raw materials used and the balance of proportions.
Kintsuba is a wagashi made by coating an with a batter of flour dissolved in water and grilling all sides to finish. The square shape is standard, but in some regions there are round ones as well. Its history is long: it is said to originate from a confection called "gintsuba" made in Kyoto during the Edo period.
Botamochi is a traditional Japanese wagashi essential to the spring equinox (higan). Named after the botan (peony) flower, this wagashi is made by coating a mochi-rice dough with adzuki-bean an.
The wagashi essential to Tango no Sekku (Boys' Festival) are kashiwa mochi and chimaki. Making these traditional wagashi requires choosing the right materials. Kashiwa mochi calls for joshin-ko (rice flour), shiratama-ko (glutinous rice flour), an (sweet bean paste), and oak leaves. Chimaki requires joshin-ko, glutinous rice flour, sugar, and bamboo leaves.
The most important part of making daifuku is choosing the ingredients. Shiratama-ko or mochi flour is used for the gyuhi dough that creates the chewy texture. Shiratama-ko is a flour made by washing mochi rice, grinding it, soaking it in water, and drying it; it has fine particles and dissolves easily in water.
The wagashi that color the New Year are a concentration of Japanese tradition and artisan skill. Red-and-white gyuhi, glossy chestnut kinton, chewy mochi confections—these celebratory sweets are supported by carefully selected ingredients and sure production methods.
The ingredients needed to make ohagi are actually very simple. Mochi rice, an, kinako, black sesame, and salt. With just these, you can make authentic ohagi at home. However, since ingredient selection and proportions greatly affect the finished result, it is important to understand the characteristics of each.
If you are going to make warabi mochi, start with choosing your ingredients. The ingredients needed for authentic warabi mochi are actually very simple. Just three—warabi starch, sugar, and water—create that translucent, chewy texture. However, the selection and balance of these three ingredients greatly affect the finished result.
Do you eat the leaf on kashiwa mochi, or not? From correct example answers to give customers, to the types and selection of commercial oak leaves (kashiwa and sarutoriibara) and tips for storage, this is a thorough professional explanation. The long-established Minoyo offers tips on purchasing and improving efficiency ahead of Tango no Sekku.
Domyoji-ko is a commercial processed-rice ingredient used in wagashi such as sakura mochi. It has an excellent balance of grain texture and stickiness, and tends to keep a stable texture even when cooled. Grades such as fine domyoji, medium-coarse, whole grain, and roasted domyoji are available, allowing you to use them according to purpose and desired finish.
Shiga Habutae Mochi (polished) is a commercial glutinous rice ingredient that is easy to use in wagashi and mochi confections. Its whiteness and texture are consistent, and it can be used widely, from daifuku and gyuhi to ceremonial sweets.
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