Eto-gashi by Nishigawaya
Did you think I gave up on this series? Nope! And I think this time I really made good use of the time. In the past couple of days, when I was not at the "Hello Work" (local employment agency), I read a couple of how-to websites on food photo shooting. And today I spent the whole morning trying to apply the newly acquired knowledge to my photo shooting.
Also, this morning, I downloaded several fonts from a free font website. This one on the photos here is the one I finally picked. What do you think?
When I started this "Sweet Seasons" series, I was planning to include a wagashi trivia in each entry. Especially, I was hoping to be able to cover different wagashi ingredients (sugar, rice flour, etc.) because once in a while my readers write to me asking, "Obachan, what's the difference between XXXX and XXXX?" (There are so many different types of rice flour, you know.) But I couldn't do it as much as I wanted because when I picked wagashi that were made into the shape of plants or animals of the season, they were almost always nerikiri and their ingredients were always the same.
So this year, I'll try to post about a wider variety of wagashi, and include a trivia about different wagashi ingredients. (Well, I'll TRY, at least. :P)
Oh, in case you're wondering... I have been posting a wagashi entry on the last day of the month so that the monthly archive of this blog always has a wagashi entry on top of each month. Yeah, it's weird to see, on the last day of the month, January's entry which is related to New Year celebration. Hahaha...
OK. Now I should add a trivia about this wagashi in above photos, but I'm a bit tired. Forgive me... I'll take care of that tomorrow. For now, I just say that the Chinese character on this wagashi means "rat" and that is why this is called eto-gashi (wagashi with the Chinese zodiac theme).
* Wagashi by Nishigawaya
Thursday, January 31, 2008
Posted by obachan at 1/31/2008 11:59:00 PM