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 machine.

Thus, it takes 3 days to produce, and it is unfortunately one of the reasons for this dying occupation.  

However, I still find pleasure in my work, and de...

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 things. 

Therefore, this is a collaboration project for me to combine this beautiful Norwegian apple with Japanese traditional "petit four."

I have had m...

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 in your area would be in full bloom" in addition to usual weather forecast.  It shows how important Sakura is for Japanese people! 

Sakura-Mo...

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 it is developed to enhance tea since late 19th century.  Here are quick description of Jyounamagashi.

* Known as "edible art."

* Only 3 i...

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 be Shiro An.

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.)