I've been reading about these little sweet treats served with Matcha (mochi balls?) but the more I read, the more cornfuzzled I get. I know there are lots of them, found lots of pictures but few explanations.
Anyone "in the know" care to enlighten me?
Jul 27th, '08, 12:58
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Jul 27th, '08, 13:14
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Mochi is a rice cake made out of glutinous rice, pounded (by hand or machine) into a paste, then molded into whatever shape is desired. It's rather doughy, soft, and has a mild taste (IMO).
According to Wikipedia, Mochitsuki is the name of the rice-pounding ceremony.
Does that help? Do you have specific questions?
According to Wikipedia, Mochitsuki is the name of the rice-pounding ceremony.
Does that help? Do you have specific questions?
Jul 27th, '08, 13:38
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Not really. 
I only named Mochi because that's the only one I know the name of! Heh. Here's a link to what I'm asking about: Wagashi (I did learn that word as I was hunting. LOL!)
I think these are the treats that are served with Matcha, but I don't know if they are like a special birthday treat, or if there is an everyday version, or even if it's some sort of natural pairing, etc.
I only named Mochi because that's the only one I know the name of! Heh. Here's a link to what I'm asking about: Wagashi (I did learn that word as I was hunting. LOL!)I think these are the treats that are served with Matcha, but I don't know if they are like a special birthday treat, or if there is an everyday version, or even if it's some sort of natural pairing, etc.
Jul 27th, '08, 14:23
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So you're looking for info on wagashi in general, not just mochi?
Jul 27th, '08, 14:41
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chamekke
I'll try to give a quick summary of wagashi. It's a favourite topic of mine 
Wagashi = Japanese sweets (wa = Japanese, kashi = sweet). Sometimes called okashi (o = honorific prefix). In the tearoom, these sweets are indeed traditionally served just prior to the actual drinking of matcha. In other words, you don't consume them "with" the tea; rather, you finish eating them immediately before drinking, so that the sweet taste is still on your tongue when you take your first sips of the matcha. The idea is that you enjoy the experience of the wagashi (its beauty, its taste, etc.), then you enjoy the experience of the tea (its fragrance and taste, the beauty and texture of the chawan, etc.). But this approach is informed by the Zen emphasis of doing one thing at a time with complete attention. At home, you can nibble a sweet and take a sip, then have another nibble and sip, etc. You can also have them with sencha.
There are basically two types of sweets: dry sweets (higashi) and moist sweets (omogashi).
Higashi are the sweets most commonly used, because they are usually enjoyed with usucha or thin tea - the most frequently prepared type of matcha drink. Higashi are usually served on flat trays rather than in ceramic vessels such as bowls or plates. This type of sweet is often made with wasanbon, a very delicious, super-refined sugar that has a delicate flavour and literally melts in the mouth. These are often pressed into beautiful, seasonal shapes. Higashi are usually store-bought, although it is very difficult to find sellers outside Japan (or sellers inside Japan who are willing to ship overseas). In fact, the only source of higashi that I know of is Tea Circle in California.
Omogashi are less often seen in the tearoom because they are usually enjoyed prior to receiving koicha or thick tea. They're also called namagashi. Now, koicha is traditionally offered in the context of a chaji, a tea event that includes a light dinner (kaiseki), koicha (which is formally offered in a communal chawan), and usucha (which is more informal in feel, and offered in individual bowls, one per guest). So because of the association with koicha and formality, you're less likely to see this type of sweet, which is felt to complement koicha particularly. These may be served in ceramic bowls or any other type of dish that can bear the moisture or oil that omogashi contain; there is also a stacked lacquered tray (something like a jubako or stacked "lunch box") that is commonly used in chaji.
The other thing about omogashi is that they must be handmade - and eaten within a day or so of being prepared, since they don't contain preservatives. Outside Japan, unless you can get to one of the very few Japanese confectioners that supply them, you really have to make them yourself at home. It's worth trying one, if you ever get the chance.
Omogashi often contain an (sweet bean-paste filling) wrapped in mochi (sweet, tender rice dough). The mochi can be dyed different colours and hand-moulded into various shapes - often depicting a seasonal flower such as camellia (tsubaki) for wintertime. They are little works of art, both beautiful and delicious.
Some websites, in no particular order:
Midorikai's recipes for wagashi (mostly omogashi) - in English
Tsubaki-ya's gallery of omogashi "by the month" - in Japanese
Wanogakkou's omogashi "diary", also by the month - in Japanese. These photos are particularly useful because the author has included photos of the sweets cut into cross-section so that you can see how they look inside.
Kitcho-an's explanation of wagashi - in English
Another article on wagashi from chanoyu.com - in English
eGullet Forum's ongoing thread about wagashi - with lots of photos and postings by people who enjoy making them at home - in English
Higashi from Hougetudou - in Japanese
How konpeito is made - in English. Of particular interest to people interested in Chabako (hi Olivier!), since this is the type of higashi that is always used with that style of tea.
Review of konpeito by Candy Addict - in English
An enjoyable article about buying wagashi in San Francisco from the SF Gate, with recipes - in English
A photographic essay on making nerikiri (a type of omogashi) - in Japanese
Wagashi page from Wagashi Co. - in English
Wagashi photo set on Flickr - in both English and Japanese
Gallery (corporate blog?) of wagashi from wa-gasi.net - in Japanese
Blog posting on wagashi with illustrations - in English
If I find any other outstanding ones, I'll post them to this thread
Wagashi = Japanese sweets (wa = Japanese, kashi = sweet). Sometimes called okashi (o = honorific prefix). In the tearoom, these sweets are indeed traditionally served just prior to the actual drinking of matcha. In other words, you don't consume them "with" the tea; rather, you finish eating them immediately before drinking, so that the sweet taste is still on your tongue when you take your first sips of the matcha. The idea is that you enjoy the experience of the wagashi (its beauty, its taste, etc.), then you enjoy the experience of the tea (its fragrance and taste, the beauty and texture of the chawan, etc.). But this approach is informed by the Zen emphasis of doing one thing at a time with complete attention. At home, you can nibble a sweet and take a sip, then have another nibble and sip, etc. You can also have them with sencha.
There are basically two types of sweets: dry sweets (higashi) and moist sweets (omogashi).
Higashi are the sweets most commonly used, because they are usually enjoyed with usucha or thin tea - the most frequently prepared type of matcha drink. Higashi are usually served on flat trays rather than in ceramic vessels such as bowls or plates. This type of sweet is often made with wasanbon, a very delicious, super-refined sugar that has a delicate flavour and literally melts in the mouth. These are often pressed into beautiful, seasonal shapes. Higashi are usually store-bought, although it is very difficult to find sellers outside Japan (or sellers inside Japan who are willing to ship overseas). In fact, the only source of higashi that I know of is Tea Circle in California.
Omogashi are less often seen in the tearoom because they are usually enjoyed prior to receiving koicha or thick tea. They're also called namagashi. Now, koicha is traditionally offered in the context of a chaji, a tea event that includes a light dinner (kaiseki), koicha (which is formally offered in a communal chawan), and usucha (which is more informal in feel, and offered in individual bowls, one per guest). So because of the association with koicha and formality, you're less likely to see this type of sweet, which is felt to complement koicha particularly. These may be served in ceramic bowls or any other type of dish that can bear the moisture or oil that omogashi contain; there is also a stacked lacquered tray (something like a jubako or stacked "lunch box") that is commonly used in chaji.
The other thing about omogashi is that they must be handmade - and eaten within a day or so of being prepared, since they don't contain preservatives. Outside Japan, unless you can get to one of the very few Japanese confectioners that supply them, you really have to make them yourself at home. It's worth trying one, if you ever get the chance.
Omogashi often contain an (sweet bean-paste filling) wrapped in mochi (sweet, tender rice dough). The mochi can be dyed different colours and hand-moulded into various shapes - often depicting a seasonal flower such as camellia (tsubaki) for wintertime. They are little works of art, both beautiful and delicious.
Some websites, in no particular order:
Midorikai's recipes for wagashi (mostly omogashi) - in English
Tsubaki-ya's gallery of omogashi "by the month" - in Japanese
Wanogakkou's omogashi "diary", also by the month - in Japanese. These photos are particularly useful because the author has included photos of the sweets cut into cross-section so that you can see how they look inside.
Kitcho-an's explanation of wagashi - in English
Another article on wagashi from chanoyu.com - in English
eGullet Forum's ongoing thread about wagashi - with lots of photos and postings by people who enjoy making them at home - in English
Higashi from Hougetudou - in Japanese
How konpeito is made - in English. Of particular interest to people interested in Chabako (hi Olivier!), since this is the type of higashi that is always used with that style of tea.
Review of konpeito by Candy Addict - in English
An enjoyable article about buying wagashi in San Francisco from the SF Gate, with recipes - in English
A photographic essay on making nerikiri (a type of omogashi) - in Japanese
Wagashi page from Wagashi Co. - in English
Wagashi photo set on Flickr - in both English and Japanese
Gallery (corporate blog?) of wagashi from wa-gasi.net - in Japanese
Blog posting on wagashi with illustrations - in English
If I find any other outstanding ones, I'll post them to this thread
Last edited by chamekke on Jul 27th, '08, 18:10, edited 1 time in total.
I ran across this site while looking through foodgawker -
fun wagashi treats (great photos!)
http://kyotofoodie.com/wagashi-suetomi- ... namagashi/
fun wagashi treats (great photos!)
http://kyotofoodie.com/wagashi-suetomi- ... namagashi/
where to shop for wagashi?
all those posts makes month water. does anyone knows a good website i could order some wagashi? or any place around boston that might sell them.
thanks
thanks
Jun 21st, '09, 16:23
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chamekke
Re: where to shop for wagashi?
It's very hard to obtain traditional Japanese sweets outside Japan, sadly - especially the extra-nice moist sweets called omogashi. On Etsy there was a vendor called Teahouse Confections who was selling some tea sweets that she made herself, but she seems to have closed up shop indefinitely. Worth keeping an eye on, though, in case she does resume business. I'd buy yatsuhashi from her in a heartbeat!fmoreira272 wrote:all those posts makes month water. does anyone knows a good website i could order some wagashi? or any place around boston that might sell them.
thanks
You can buy wasanbon higashi (dry sweets) from Tea Passage here. See the first item, second row under Seasonal Offers. They're currently selling sweets shaped like ginkgo and chrysanthemum, which are both autumn motifs:
http://www.tea-passage.com/specialoffers.html
I know some tea people who swear that the Aplets and Cotlets made by Liberty Orchards of Washington state are virtually identical to a certain type of moist sweet made in Japan. (These are an American variation on Turkish delight.)
chamekke
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- Billy Connolly
Jun 21st, '09, 18:10
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When do you traditionally eat daifuku then...are they eaten with tea at all?
There's a Japanese shop that sells those, I've bought them a couple of times but like most Japanese sweets they're diabetes-inducingly sweet(and also HUGE)
I though matcha would perhaps be able to balance out that sweetness.
My only other option is little packets of mizuyokan.
There's a Japanese shop that sells those, I've bought them a couple of times but like most Japanese sweets they're diabetes-inducingly sweet(and also HUGE)
I though matcha would perhaps be able to balance out that sweetness.
My only other option is little packets of mizuyokan.
Jun 21st, '09, 22:40
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chamekke
Daifuku is commonly an accompaniment to sencha. I think it's reasonable to enjoy it with matcha, too, since it's very similar to many of the traditional omogashi (moist sweets). The challenge, as you say, is the size and (often) the intensity of the sweetness. I've never seen daifuku per se served in tea ceremony, although there are some traditional moist sweets that are somewhat similar to it.
As always, I have to preface the following with the disclaimer "this is my understanding based on my limited experience of Japanese tea ceremony"
In Japanese tea ceremony, you enjoy a sweet immediately before drinking your bowl of matcha. The idea is to have a mildly sweet flavour still lingering in your mouth to complement the flavour and slight astringency of the tea. Therefore, the sweet itself is usually not strongly flavoured, but should have a fairly gentle taste.
In general, tearoom sweets are small. This is so that they can be consumed quickly by the guest, i.e. as the host is whisking the matcha to be presented to the guest, the guest is eating her sweet so that she's "finished" by the time the chawan is presented to her. So, tearoom sweets should also be simple to eat. Tea people typically carry a very small knife-like item called a yoji (youji); it serves to cut a moist sweet into pieces, where this is required, and also acts as a "fork" to lift the individual pieces into the mouth. (Chopsticks are used as serving utensils for omogashi, but are not used for eating them.) This is why you wouldn't normally see slices of cake in the tearoom; to eat those neatly, you'd likely require a knife and fork!
Yokan or mizuyokan is very suitable for matcha, and I use it a lot when making matcha at home.
Wasanbon is hard to find outside Japan (and expensive when you do find it), but I absolutely love it as a tea sweet. It's made from a melt-in-the-mouth form of sugar that has an inexpressibly lovely and delicate taste.
Basically, when you're enjoying matcha at home or with friends, it's perfectly OK to choose an accompanying sweet based on what you think goes well with the matcha. I once tried maple sugar candy (I'm Canadian and love the stuff), but the intense flavour and sweetness overpowered the matcha completely; it was an experiment I won't repeat again. On the other hand, although dark chocolate is not traditional, I think it's really really nice!
As always, I have to preface the following with the disclaimer "this is my understanding based on my limited experience of Japanese tea ceremony"
In Japanese tea ceremony, you enjoy a sweet immediately before drinking your bowl of matcha. The idea is to have a mildly sweet flavour still lingering in your mouth to complement the flavour and slight astringency of the tea. Therefore, the sweet itself is usually not strongly flavoured, but should have a fairly gentle taste.
In general, tearoom sweets are small. This is so that they can be consumed quickly by the guest, i.e. as the host is whisking the matcha to be presented to the guest, the guest is eating her sweet so that she's "finished" by the time the chawan is presented to her. So, tearoom sweets should also be simple to eat. Tea people typically carry a very small knife-like item called a yoji (youji); it serves to cut a moist sweet into pieces, where this is required, and also acts as a "fork" to lift the individual pieces into the mouth. (Chopsticks are used as serving utensils for omogashi, but are not used for eating them.) This is why you wouldn't normally see slices of cake in the tearoom; to eat those neatly, you'd likely require a knife and fork!
Yokan or mizuyokan is very suitable for matcha, and I use it a lot when making matcha at home.
Wasanbon is hard to find outside Japan (and expensive when you do find it), but I absolutely love it as a tea sweet. It's made from a melt-in-the-mouth form of sugar that has an inexpressibly lovely and delicate taste.
Basically, when you're enjoying matcha at home or with friends, it's perfectly OK to choose an accompanying sweet based on what you think goes well with the matcha. I once tried maple sugar candy (I'm Canadian and love the stuff), but the intense flavour and sweetness overpowered the matcha completely; it was an experiment I won't repeat again. On the other hand, although dark chocolate is not traditional, I think it's really really nice!
______________________
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
Jun 22nd, '09, 05:47
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Joined: Jun 15th, '09, 07:05
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Jun 22nd, '09, 12:03
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chamekke
Dry sweets, a.k.a. higashi, are the large category. Some pictures here:sriracha wrote:Aha, so wasanbon was the name for those cute little sweets!
I've never seen anyone mention them as anything other than 'tea ceremony dry sweets' or the like.
http://www.flickr.com/search/?w=all&q=h ... ets&m=text
Most higashi contain flour, usually rice flour, and/or other starches such as soy flour. However, wasanbon sweets are a subcategory of dry sweets that contain this special type of premium fine-grained sugar, so they are extra-special.
It's tricky to distinguish wasanbon higashi from other wagashi just by looking at them. More Flickr pictures here:
http://www.flickr.com/search/?w=all&q=wasanbon&m=text
However, there's a type of wasanbon sweet called Futari Shikuza that has a very simple appearance. The name means roughly "Two-person tranquillity":
And this is what the sweet looks like when it's unwrapped:
I think that the two halves (pink and white) of the sweet represent the couple pictured on the lid. They have "tranquillity" because their kids are grown up and have moved out. Looks like Genji finally settled down