Increased number of people have asked me, "How do you make Jyounamagashi?" 

I use traditional method, as well as traditional tools, so it's tedious, labor intensive, and actually dangerous (only when cooking An - bean paste,) and worst of all, it can't be done by m...

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Jyounamagashi can be a wonderful companion for festive occasions, such as wedding, baby shower, birthday party, or simply get together! It is much healthier alternative!

Ringo means apple in Japanese.    

It is only limited time of the year when we can eat local Norwegian apples.  Maybe Norwegian apple is not as appreciated or proud as Norwegian strawberry, but I believe apple is one of the icons which represent Norway among other...

Good old classic.  I love the aroma when baking this cake...  

My neighbors who live across the street have two apple trees (one of them is over 140 years old, and other one is called "winter apple" which has the harvest season slightly later than other sorts.) I h...

Sakura might be the most loved flower in Japan.  It's a symbol of spring.  I don't know any other country in the world who has "Sakura-front" (Sakura Zensen in Japanese) in addition to cold and warm front for the weather forecast.  It's the forecast of "when the Sakura...

Jyounamagashi is a part of Wagashi family: traditional Japanese "petit four".  Wagashi is like similar description term for  "dessert."  There are baked, steamed, jelly type, cream type, fried, candy as dessert.  Wagashi has the same.  Jyounamagashi is one of them, and...

Nerikiri dough is quite versatile, and can be formed into many different shapes and colors.  

Shiro An is the base for Nerikiri (part of Wagashi.)  It consists of white beans, sugar, and water.

It's quite time-consuming, but it's fundamental to make it right!

Before sugar will be added, it will be called Nama-An (= fresh bean paste.)  After adding sugar, it would...

An (sweet bean paste) is fundamental in Wagashi (Japanese sweets.)  There are two types of An: Tsubu-an (with bean bits) and Koshi-an (smooth.)

For my Nerikiri, I use Koshi-an (smooth one.)