Wagashi, Japanese confectionery in autumn

As you know, Wagashi, Japanese confectionery reflects the change of four seasons and its beauty with the delicate sensibilities. This sensibilities are inseparable from Japanese culture and you can find them on its many areas; Tanka poem, the literature of the Heian period of Japan, the traditional colors of Japan, Haiku, Ukiyoe and so on. 

And it has also made the Japanese food culture develop and prosper richly. The most remarkable example is Wagashi.　

Kaki, a persimmon is one of representative fruits of autumn in Japan. Many Haiku poets composed a poet about it and it appears in many old folktales. We feel nostalgic whenever we look at it. It has something to make us relieved. Look at the picture above. This is Jounamagashi, a fresh type of Wagashi. It expresses directly by a form, but it isn't just a copy, it symbolizes our sense of beauty.

Quatre quart au Shiromiso

Today I bake Quatre quart au Shiromiso, which I bought at the exhibition of Kyoto food and products. I cut down on butter by 30% and substitute sour cream for it to make the batter lighter and softer. And I also cut down on sugar as Shiromiso is relatively sweet. As soon as it's just baked and I open an oven door, I smell sweet like cheesecake and get very excited as I'm sure that it succeed smoothly. Same as the smell, it taste like cheesecake without sourness. I will surely keep this recipe on my iPad.

Shiromiso made in Kyoto

Yesterday I went to Yokohama to an exhibition of Kyoto food and traditional products held in Takashimaya. Last year I bought some awesome food made in Kyoto and Nara, and then came to love them as soon as I had a bite of them. I have impatiently waited for this exhibition for a whole year. 

My favorite is "Shiromiso" produced by Kantoya. There are mainly 3 kinds of miso in Japan; "Shiromiso"(white), "Akamiso"(red) and "Awasemiso"(mixed) and in Kyoto Shiromiso has been preferred. It makes Shiromiso sweeter and lighter than another kinds of miso that it is fermented for a shorter time with half the salt of them. 

In the region I was born and lives Shiromiso is not popular and it is not easy to get good quality Shiromiso. So this exhibition is one of a few opportunity to get the one. Honestly saying, I didn't like Shiromiso once, but this Shiromiso by Kantoya changed my mind and captured me intensely. 

Yesterday I got 3 packs of miso and 2 in my freezer now. It is no exaggeration to say that they are my treasure. I will use them carefully and enjoy each bite of them.

Ganmodoki

As you know, Tofu is not only a Japanese food, known the world over as a healthy food with plenty of vegetable protein. In Japan, there are many processed food made from Tofu.

Ganmodoki is a deep-fried dampling made with tofu and vegetables, and often cooked in Nimono (simmered dishes) seasoned with soy sauce, sweet sake and bonito soup stock.

By the way, Ganmodoki means "like a wild goose". Buddhist monks forbidden eating animal cooked and ate it as a substitute for meat.