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Friday, December 30, 2005
Sweet Seasons/ December 2005 - Camellia -
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About Me
- obachan
- Muroto, Kochi, Japan
- "OBACHAN" means a "middle-aged woman" or "aunty" in Japanese. .*************************. Having moved back to my hometown in April 2009, I live in one of the desperately underpopulated areas in Japan now. Let me share my life in a real countryside with aging parents living in the same house. And here in Muroto -- the place where I chose to live -- you can hear the heartbeat of the Earth! ;)
The contents of this blog created by me (text/comments and photos) are licensed under a Creative Commons License. Copyrights of free web graphics used in this site and comments made by others belong to the creators of those works.
23 comments:
Hi Obachan,
よいお年をお過ごしください!
Hi kelken
良いお年を。:D
Hey.. Obachan,
Happy New Year to you and yours..!!
Hope you have a great bash.. welcoming the new year..!!
Happy New Year!
Dear Obachan, I want to wish you a Happy and Healthy New Year ... and to thank you for all the great posts and photos we receive from you ... and oh, the food !!!
Have a wonderful visit with your family.
God bless, Christine in Los Angeles
It has been wonderful to get to know you through your blog, Obachan. Have a happy family celebration, and we'll see you in 2006!
Happy New Year, Obachan! Best Wishes for the year 2006.
Hello Obachan, I am a regular reader of your blog although this is my first time I am making my presence felt. You have great stuff going on here: Great food pics and recipes; everytime I read your blog I wish I was there to eat with you! Anyways, I wish you a happy new year, and I'm definitely looking forward to reading your blog in 2006. Have fun celebrating New Year's with your family.
Wagashi are the most stylish sweet of the world! It's like sweet art! ^_^ 明けましておめでとうございます！
Selamat Tahun Baru (Happy New Year in Malay) to you, Obachan! Look forward to more postings from you in the coming year :)
Hi Obachan, I just dropped by to wish you great things in the coming year. Thought a lot about you this Christmas, as we had Japanese food for dinner. I finally made my own miso soup from scratch! :-) I know, you are probably saying, so easy! But I never made it before, only had it in restaurants, so this is a big step for me :-)
Hi Obachan,
I wish you a very Happy New Year! May 2006 be fruitful, full of joy and happiness!
Keep up with the great work...
Rosa
Enjoy your blog. Look forward to more tantalizing posts in 2006!!
Happy New Year Obachan and family.
Hi Obachan,
wanted to tell you how much i love your blog full of talent and kindness....iam a great fan and i am reading you often ...i have a humble blog myself if you need the real recipe of The Bouillabaisse , i live in Provence where i cook one real good one , please drop and say hello ...
And i wish you a great year full of happiness ....
Garance
ps: my japanese cookery attempts are my pleasure so please give me your opinion whenever....
Thank you for sharing the Wagashi .. I wish I could be a Wagashi maker, making these for a living! What beauties. I dont know that they would sell in the US tho. I need a wagashi sensei. :-)
Nika
_______________
http://nikas-culinaria.blogspot.com
Obachan;
Happy New Year and enjoy good health this new year.
Hi obachan,
Happy 2006! May your new year be filled with health and happiness. Looking forward to more great food posts from you. :)
hi obachan, what beautiful looking wagashi...happy new year to you and your loved ones!
Mama Bok, Anonymous commenter, Christine in LA, cookiecrumb, Sue, Marc, CJ’s Food & Discovery, あおい, skyjuice7, JMom, Rosa, Kat & Satoshi, boo_licious, Garance, nika, carlyn, Julia and J
Thanks everyone! (Sorry I’m taking an easy way out again ;P ) Hope you had a nice and relaxing New Year’s Day and didn’t have to work too hard on Jan. 2nd like I had to.
Hi Obachan :D
This, again, has a beautiful soft look..I was wondering how you make your nerikiri-an so white....
mine always becomes a rather awful
tone of almost brownish yellow..i tried beating it for adding air into it, but the difference was minimal. Could it have anything to
do with the fact that i use great-northern beans instead of lima or
navy beans? They don't sell those here in portugal... Also, my shiro-an tends to be kind of liquid, no matter how much i re-heat it...Is the gyuhi supposed to be whiter/firmer that the shiro-an?
I apologize for bombarding you with questions all of the sudden...I'm new to trying to make nerikiri, and am having a bit of trouble ^_^''
Hi Miguel,
So sorry that I didn’t make this clear before, but all these wagashi featured in my “sweet seasons” series are from confectionery shops in town. I try to mention the name of the shop at the end of the post as much as possible, but sometimes I forget, and that’s what happened with this entry. Now I can’t recall where I bought this camellia-shaped wagashi… I can never make an elaborate nerikiri like this one myself. That’s for sure.
As far as I see in the photos available online, great northern beans look pretty similar to the beans they use here to make shiroan, but I’m not sure because I’ve never made an with great northern beans. The color of nerikiri-an is usually like this, I guess. In the top photo, the left is the bean paste and the right is gyuhi (both frozen). And the photo at the bottom shows the nerikir-an made by mixing those two. It’s a little whiter than the bean paste, as you see, but not really white-white, but I guess that’s the way it usually is. (You have to be careful with my wagashi photos taken under the room light in my apartment. The camellia wagashi was actually a lot more pinkish than it is in this photo.)
It might be easier to use microwave to make your shiro-an dry if you ended up with one that is too moist.
Oooh, hehe, i'm sorry, i didn't know they were bought xDi'm a bit distracted...Thank you so much for the link and the explanation, it cleared me up quite a bit :D
Miguel [ ]
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