Tuesday, September 20, 2005

Offered to the Harvest Moon

Food and Local Sake offered to the harvest moon (At Katsurahama, Kochi)

I was going to buy, or at least take a pic of, a real cute “moon-viewing dumpling set” I found in town yesterday, but I just forgot. I was busy all afternoon and evening, making rather fruitless efforts to enjoy moon-viewing and related events. (Details here.) And this is what I got instead.

Please note that this was a special, big decoration for an event at a famous moon-viewing spot in a prefecture full of heavy drinkers. We don’t make something this big --- with this many sake bottles --- at each household in Japan to appreciate the harvest moon.

This pic does include some typical items for our moon-viewing in Japan, though, like dumplings, fruits, taro potatoes and susuki (Japanese silver grass).
So I hope you enjoy taking a look ;)


Anonymous said...

lovely photos...great descriptions....What kind of dumplings? 

Posted by carlyn

Anonymous said...

Lovely pics..Obachan..! and thank you for sharing |! 

Posted by Big BoK

Anonymous said...

Dumplings for moon-viewing are usually made from either joshinko or shiratamako, or mixture of both.
Joshinko is a powder form made from non-glutinous, short-grain rice, and shiratamako from glutinous rice. You mix the rice powder with sugar and hot water, knead, make into small balls and steam/boil. Or more popularly, the dough can be microwaved to skip the steaming/boiling process. You can either fill each dumpling with sweet bean paste or put plain ones on skewers and eat with salty-sweet sauce.

Big Bok
You are welcome. BTW, my favorite sake is the 3rd one from the left.  

Posted by obachan

Anonymous said...

Bachan! This is my first visit to your blog. I like it very much!

Are the dumplings known as shiratama dango? Also what is the difference between mochiko and shiratamako?

Posted by Glutton-Rabbit

obachan said...

Welcome to my blog, Glutton-Rabbit :D
Shiratama dango can be used as moon-viewing dumplings as well as other kinds of dumplings. The point is their shape, so as far as they are round to symbolize the full moon, the type of flour used does not matter too much, I guess.

About the difference between those powders:
According to several Japanese websites I went through, they are both made from glutinous rice. The only difference is the manufacturing process.
Mochiko…The rice is washed with water, then milled and dried.
Shiratamako…Finer flour than mochiko. The rice is soaked into water and milled as in water (not drained), pressed to get the water out and dried into solid, then made into powder.