 Chrysanthemum I know. I cheated. Today is not October 31st, but I need to have a wagashi entry on the last day of every month, so please forgive me. This wagashi is another nerikiri with a beautiful color gradation. The color on the surface is lighter pink, and redder pink inside is showing through the cuts.  * Click to enlarge It is said that in the past, it was a taboo to make chrysanthemum-shaped wagashi with 16 petals, because it is the emblem of the Japanese royal family. It may not be true any more because… Now I can see the readers of my blog putting their fingers (or mouse cursors) on the above photo and going 1, 2, 3… ;)  * Wabashi by Shingetsu Categories: Wagashi |
Tuesday, October 31, 2006
Sweet Seasons / October 2006 - Chrysanthemum -
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9 comments:
Your wagashis are always so beautiful, perfect eye candy! Thank you for posting them.
I love chrysanthemums. I remember the last time I was in japan years ago my aunt took me to the temple where there was a huge exhibit of chrysanthemums in the fall. My father's friend who has a Japanese restaurant in Chicago used to use the leaves in tempura - I really liked that. That seems hard to find.
maud
Thank you, but let me emphasize that I didn't make this wagashi. I always buy wagashi for my sweet seasons entries. Please admire the professional works ;)
denise
Yeah, those chrysanthemum exhibits are always so fabulous. I’ve been to one in Kyoto, and it was just amazing. BTW, I didn’t know that chrysanthemum leaves were edible! But I can imagine they can be good as tempura… just like shungiku tempura… or maybe stronger-tasting than shungiku??? Thanks for sharing.
I had no idea wagashi came in so many different forms. Are fish cake shapes as variable? You have the best blog, but it always makes me so hungry!
how beautiful! i didn't know about wagashi, but i am going to find what it is thanks to the internet!
Ne, Obachan: wagashi wa totemo kireii desu! I haven't been to Japan in ages and I've always liked autumn/winter sweets. This one was particularly beautiful. I hope the flavor was just as lovely. =^w^=
nice knife work
Oooh... Pretty...
- Chubbypanda
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Oh, they do. And I’m just showing one tiny part of it. Fish cakes come in many different forms, too, but I guess not as much as wagashi do.
auntie jo
Enjoy your net search. :)
midge
Kirei desho? This wagashi tasted good -- so smooth and silky.
gustad
Actually it is a small wooden spatula that they use to make these cuts.
Oh, are you talking about the last photo?
chubbypanda
Yes… Pretty…. :)
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