WAGASHI SWEETS Saijiki

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WAGASHI SAIJIKI -

Sweets from Japan


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Have a cup of green tea while
you explore the many LINKs of this saijiki.
Take your time !




Please use your own browser to find a word !

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The love of the Japanese for sweets goes way back to the Heian period, where they were mostly made of fruits and bean paste and called fruit (kudamono くだもの). Their origin was mainland China, so they were also called "Chinese cakes" 唐菓子.
Manju 饅頭, buns with a sweet inside, were also introduced from China.

With the appearance of white sugar during the Meiji period, sweet making became easier, with colored sugar pastes to form the most delicate little cakes.
Contrary to Western sweets, milk, butter and cream are not used for wagashi.

Many Japanese sweets are prepared for each season, to be served at the tea ceremony or other ocasions by the learned people of Japan. Most names of these cakes allude to poetry、famous people or historic events.

Some cakes look simple on the outside but when you cut them, there is a colorful work or art made of various colored sugar pastes.
Hoorai 蓬莱 with a colorful inside , named after a place in China where the immortals and sges lived. The green symbolizes long life of a pine, the white and red stands for the auspicious plums.



"Bun with Children inside" komochi manju 子持ち饅頭 was served for weddings, wishing for many children. It was plain outside but then, as you see, all the children are inside!
Komochi manju, more photos




source : facebook

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This external LINK will make your mouth water.



Seasonal Sweets from Japan
季節の和菓子

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For the tea ceremony, these sweets are essential. They are then called
tea cakes, chagashi　茶菓子

Quote

Wagashi (Japanese sweets) are usually served before drinking matcha (powdered green tea) during a traditional Chanoyu gathering. Wagashi can also be enjoyed with good quality Japanese steeped green tea (sencha).



Some of the first dry sweets made with sugar came to Japan with the first Portuguese who arrived in the 16th century. During this time tea masters like Sen Rikyu used dried fruits, such as persimmons, and various nuts as an accompaniment to tea. Sugar was very scarce during this period so its use was limited to the upper class and a select group of Kyoto sweet makers. Seasonal sweets began to be made and used by tea masters in Kyoto during this time.

Today in Chanoyu, sweets made from beans and sugar, as well as various rice flours and other starches, are the basic ingredients for traditional wagashi. As the season changes so does the look and taste of the various sweets. During the winter, steamed cakes similar to the Chinese bun, are served. The outside is made from either wheat or rice flour and sugar and the inside from sweet bean paste called an. Zenzai, a sweet bean soup made from adzuki beans, is sometimes served during the colder winter months.

There is a variety of sweets called kinton that are made from filaments of bean paste layered around a ball of bean paste usually made from a different variety of bean. Color is added to the outer bean paste to reflect the feeling of the season. During the spring the colors range from pink, calling attention to the opening blossoms, to green which can show the transition from spring to early summer. Various autumnal colors are used during the fall season. White is a favorite color during the winter to reflect the beauty of snow.

Summer sweets use starches such as kuzu (kudzu), sugar and bean paste and are often served chilled or wrapped in bamboo leaves. Kanten (agar agar) is another popular ingredient for summer sweets that can be chilled.

The host in a Chanoyu gathering usually makes the sweets that will be served. Careful consideration is given to the theme of the gathering and what the guests will enjoy. Eating seasonal wagashi, accompanied by Japanese green tea, is a truly wonderful experience.
© Chanoyu.com

Click HERE to see some more !

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source :　facebook

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In Kyoto, there is one shrine dedicated to the
"Deity of Sweets", deity of candy 菓子の神

. Kaso Jinja 菓祖神社 .
Kasojin 菓祖神 (かそじん) Deity of Sweets

in the compound of Yoshida Jinja 吉田神社内

- - - - - Deities in residence
Tajimamori no Mikoto 田道間守命
Hayashijooin no Mikoto 林浄因命 Hayashijoin


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Wagashi no Hi 　和菓子の日 Wagashi Day
June 16



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Wagashi are sometimes divided into several types as namagashi (“moist” i.e. raw and uncooked confections), higashi (dry confections) and yakigashi (grilled confections), but as most types belong to the category of namagashi, this division is not very useful. And there are also new types as “chilled wagashi!”

- Reference Chagashi -



source :　facebook

Hana-omote (花面) Higashi
Traditional Kyoto wagashi in the shape of Noh masks, Chokyu-do (長久堂) store in Kyoto. Higashi (干菓子 or 乾菓子, dry confectionery).

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an あん 餡 red bean paste
das An; süßes Bohnenmus
. . . koshi-an, こしあん (漉し餡) a smooth puree.
püriertes An; püriertes süßes Bohnenmus
. . . tsubushi-an, つぶしあん (潰し餡 )chunky.
grob püriertes An
. . . sarashi-an, 晒あん powdered
getrocknetes, pulverisiertes Koshian

kanten かんてん (寒天)agar-agar
Agar-Agar; Gelatine aus Rotalgen.

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. haribukku, haribuku, haributsuku 貼仏供（はりぶっく））
sweet Buddhist offerings pasted on a frame .

From temple Ishiyamadera 石山寺, Shiga

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. manjuu 饅頭と伝説 Legends about Manju steamed buns .

manjuu まんじゅう (饅頭) steamed buns
manju buns filled with bean jam

imomanjuu, imo manjuu いもまんじゅう / 芋まんじゅう manju from sweet potatoes
kusaki manjuu 草木まんじゅう Kusaki Manju
WASHOKU : The Origin of Manju ... Hakata, Fukuoka
Chikuho manju 筑豊饅頭

Manju with the faces of Japanese politicians
Aso manjuu with chocolate 麻生まんじゅう
Koizumi manjuu 小泉まんじゅう
Ozawa manjuu おざわまんじゅう, 小沢饅頭
Shinchan manjuu 晋ちゃんまんじゅう

. . . CLICK here for more MANJUU Photos !


kiteki manjuu 汽笛饅頭（きてきまんじゅう） Manju like a ships whistle
From Kagoshima, 姶良郡湧水町. They are made with milk. From the store Kichimatsu 吉松, who also makes ekiben lunchboxes.
. . . CLICK here for Photos !


kurumi manjuu くるみ饅頭　manju with walnuts
. . . CLICK here for Photos !

Daruma Manju だるま饅頭

Manju from the KANTO region

meoto manjuu 夫婦饅頭 manju for a good couple

Ooishi manjuu 大石饅頭 Oishi manju rice cakes
In Memory of Oishi Kuranosuke and the 47 ronin at temple Sengaku-Ji

Traditional Folk Toys : manjuu kui ningyo 饅頭食い人形 Boy eating Manju


der Manjuu
mit süßem Bohnenmus gefüllter gedämpfter Hefekloß
mit Walnuss gefüllt

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. Mochi もち (餅) ricecakes, rice cake of all kinds 　


Dazaifu Umegaemochi 梅がえ餅 / 梅ヶ枝餅 "Plum Branches Mochi"
plum-flavored sweet bean-filled rice cakes
In Memory of Sugawara no Michizane, who loved plum blossoms, and lived in Dazaifu in exile. The shrine Dazaifu Tenmangu 大宰府天満宮 is in his honour and the mochi are sold there.
From Kasanoya かさの家.
. . . CLICK here for Photos !

das Mochi, Reiskuchen


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nanban gashi なんばんがし 南蛮菓子 "sweets from Southern Barbarians"
Kuchen aus westlichen Ländern.



. senbei せんべい (煎餅) rice cracker

Nenga Senbei ... for the New Year 2009, with DARUMA

der Senbei, Reiskräcker, Kräcker aus Reismehl


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External LINKs

Basho Haiku and Japanese Sweets
Nakamura Yoshihide 18th generation of Kikyoya / 桔梗屋伊左衛門


Sweets through the Year
Shogetsudo (shoogetsudoo 松月堂

NHK Bi no Tsubo, Beautiful Things About Sweets, With many photos !


Wagashi - Japanese Traditional Sweets
With a lot of further LINKs.



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Spring


Peony Cakes, Botamochi ぼた餅 牡丹餅,
round rice cakes with sweet beans paste

Read more here:
Botamochi Ceremony, botamochi eshiki
牡丹餅会式（ぼたもちえしき）
Botamochi Cakes and Saint Nichiren and
Botamochi Jizo Bostatu ぼた餅地蔵

Botamochi haiku by Issa


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. camellia rice cakes 椿餅 tsubaki mochi 　
with the green shining leaf of a camellia on top of it


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cherry blossom cookies, cherry blossom rice cakes
Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー


Cherry Blossom Rice Cakes, sakuramochi 桜餅
They are also eaten at the Doll's festival.



Haiku and the　Doll Festival (hina matsuri, Japan)

senshitsu ni hina no hi tote sakuramochi
船室に雛の日とて桜餅

in the ship's cabin
we eat sakuramochi -
it's Doll's Festival

Kyoshi 高浜虚子 (Tr. Gabi Greve)
On his trip to France


MORE
Sweets and Haiku for the Doll Festival


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. Dandelion つづみぐさ sweet tsuzumigusa 　


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Korin Plums (koorin no ume 光琳の梅),
named after the painter Ogata Korin, who painted a most famous screen with red and white plum blossoms.

Sweets For Spring and the New Year
Many examples on this external LINK.

Click HERE to see the famous folding screen !

The Plum and Haiku

Lucky Plum Sweets (fukubai 福梅) More Photos



. Saho-hime 佐保姫 　
Princess of the Spring Wind



Taorizakura (teorizakura) たおりざくら（手折桜）
cherry blossoms broken by hand
. . . CLICK here for Photos !


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norikoboshi こぼし Norikoboshi
This is the name of a camellia tree in the compounds of the temple Todai-Ji in Nara. Its blossoms are red and white mixed 糊こぼし椿.
. . . CLICK here for Photos !
A nearby sweets shop has made some colorful little sweets of this name, sold especially during the spring ceremonies at the hall Nigatsu-Do in the temple compounds.
Lit. "left-overs of glue", which is used to make paper camellia blossoms for the temple festiva.



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Summer

Aozashi 青挿 (あおざし, 青ざし)
"fresh wheat sweets"
A sweet made of parched green wheat flour and twisted like a thread.


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Awayukikan 淡雪羹 あわゆきかん
soft snow white jelly
..... 沫雪羹（あわゆきかん）,泡雪羹（あわゆきかん）
"Lockerer-Schnee-Gelee"
. . . CLICK here for Photos !



Chimaki, Rice cakes for the Boy's festival, 粽 May 5
chimaki 茅巻（ちまき）rice dumpling wrapped in bamboo leaves
chimaki yuu, binding a chimaki 粽結う（ちまきゆう）
chimaki toku, opening a chimaki 粽解く（ちまきとく）
sasa chimaki 笹粽（ささちまき）Chimaki wrapped in Sasa grass
..... sasa maki 笹巻（ささまき）
komo chimaki, from wild rice 菰粽（こもちまき）
suge chimaki 菅粽（すげちまき）wrapped in Suge grass、



kashiwamochi, kashiwa mochi 柏餅 (かしわもち)
Sweet rice cakes for Japanese boy's festival, wrapped in an oak leaf.
The oak leaves become dry in autumn, but stick to the tree until the new buds are coming out in the next spring. Therefore these leaves are a symbol for the continuation of a family, carried on by the first-born oldest son.
. . . CLICK here for Photos !

. Somin Shoorai Fu 蘇民将来符 Somin Shorai amulet .
and Somin Chimaki


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Doyoo mochi 土用餅 (どようもち)
mochi rice cakes for the dog days
. . . CLICK here for Photos !
Dog Days (doyoo, Japan) Hundstage


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Hattai 麨 (はったい) Roasted and ground barley flower
mugi kogashi 麦こがし（むぎこがし）
mugi iriko 麦炒粉（むぎいりこ）
muki koosen 麦香煎（むぎこうせん）
kogashi こがし, neri kogashi
練りこがし（ねりこがし）、
mizu no ko 水の粉（みずのこ）

tea from roasted barley flower, hattai cha
はったい茶（はったいちゃ）



Hotaru 蛍 Firefly, fireflies as sweets
Kyoto


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kajoogashi 嘉定菓子（かじょうがし）Kajo-cakes




Kingyokutoo 金玉糖 (きんぎょくとう)
"Gold sugar ball"
Sweet made by boiling sugar and agaragar together. It hardens when cooling.
gingyokutoo 銀玉糖（ぎんぎょくとう）"silver sugar ball"
kingyoku kan 金玉羹（きんぎょくかん）
. . . CLICK here for Photos !




Kokeshimizu 苔清水 "moss in clear water"
made with a transparent jelly
. . . CLICK here for Photos !


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Mitarashi Dango .. Dumplings on skewers
kigo for late summer



Mitsumame 蜜豆 (みつまめ) "sweet beans"
bean jam, agar, and pieces of fruit served in syrup
anmitsu 餡蜜（あんみつ）
with fruit, furuutsu mitsumame フルーツ密豆（ふるーつみつまめ）
..... furuutsu anmitsu
フルーツ餡蜜（ふるーつあんみつ）
. . . CLICK here for Photos !


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minazuki 水無月 (みなずき) sweets for June, the 6th month 　
Kyoto

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Mizu yookan, Jelly Bean Cake and haiku 水羊羹 (みずようかん)

Yokan (yookan) from the Sugar Road of Nagasaki 　
Ogi yokan 小城羊羹（おぎようかん） and more


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Mugi rakugan 麦落雁 (むぎらくがん)
Dried sugared cakes with barley
rakugan are hard, dainty sweets made of soybean and rice flour mixed with sugar. They can be pressed in beautiful small molds to get seasonal patterns.
They are often used for the tea ceremony.
. . . CLICK here for Photos !


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"Peony in water", mizubotan 水牡丹
Details, includidng recipe



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. Shiratama 白玉 (しらたま) white rice-flower dumplings 　


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Spikemoss (iwahiba, iwamatsu)
Sellaginella tamariscina and Matsuo Basho


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Ubatama 鳥羽玉 /老玉 "Black Lily Seed"



Wakabakage 若葉陰 "the shade of young leaves"
with a little goldfish swimming in agar-agar
. . . CLICK here for Photos !



Yatsuhashi, Iris Bridge Cake, やつはし　八橋
The name is a reference to the famous Tales of Genji.

Look at more photos HERE !


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Zeri ゼリー jelly
comes in many flavors and preparations.


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Autumn

Wrapped Rice Cakes, ohagi おはぎ、 お萩
Offerings for the ancestors graves.
Eaten at the spring equinox, these sweets are called "Botamochi", see above.

WKD . Autumn Equinox and Haiku


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Korin Chrysanthemums, Kooringiku 光琳菊

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Chrysanthemum and Haiku with more photos of the sweets.


This cake is called "Under the cotton blanket", kisewata 着せ綿.
. kiku no kisewata 菊の着綿 as KIGO


山寺や茶の子のあんも菊の花
yamadera ya cha no ko no an mo kiku no hana

mountain temple -
even the sweets served for tea
in the form of chrysanthemum

Kobayashi Issa
Tr. Gabi Greve


MORE PHOTOS
Japanese sweets in the form of Chrysanthemum !


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Kozue no aki 梢の秋 "autumn in the treetops"
Enjoy a maple leaf as it turns colors.





Morning Glory
with a famous haiku by Chiyo-Ni.


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kuri kanoko 栗鹿の子（くりかのこ）
Kanoko sweet with chestnuts



kanoko, lit. bambi
The sweet looks like a bambi pattern with light spots.
A speciality from the Tamba region.

kuri kinton　栗きんとん chestnut paste
kuri yookan 栗羊羹 chestnut jelly cake
..... kurimushi yookan 栗蒸し羊羹
kuri manjuu　栗饅頭　chestnut paste buns

maron gurasse マロン＝グラッセ marrons glaces sweet

. Chestnut, sweet chestnut (kuri 栗) .



Kanoko sweets 鹿の子（かのこ）は、和菓子の一種

They are made with 3 or 4 layers of different colors and pastes.
The outside is then covered with a paste called
kanoko mame 鹿の子豆 "bambi beans" in honey.
Finally they can be wrapped in kanten gelatine to make them look translucent.

kanoko mame are adzuki beans 小豆, kintoki mame 金時豆, uzura mame うずら豆 and uguisu mame ぐいす豆 etc.

Sometimes small pieces of chestnut are used, as in the sweet above.

Sweets made with white bean paste are called
Kyoo kanoko 京鹿の子 Kanaoko bambi sweets from Kyoto.
. . . CLICK here for Photos !


These sweets have first been made in Ningyocho, a part of Edo, in the year Hooreki , about 1751.




kanoko mochi 鹿の子餅 made with rough adzuki beans paste.


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like a persimmon, hatsuchigiri 初ちぎりnamed after a famous poem by Chiyo-Ni:

shibukaro ka shiranedo kaki no hatsu chigiri
渋かろか　知らねど柿の 初ちぎり

are they bitter?
I do not know, but - well,
the first take of a persimmon

. Kaga no Chiyo-Ni 加賀千代（尼） .


Wenn people get married, they do not know the outcome of the endeavor until they have had the first try. With the varieties of sweet and bitter persimmons, you do not know the taste until you have tried!

. discussing chigiri ぎり .


- WKD - Persimmon, kaki　柿　and Haiku


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Ricecakes like little wild boars, inoko mochi 猪子餅, 亥の子餅
They were eaten on the 10th day of the 10th month 亥月亥日 of the wild boar, according to the old lunar calendar, now October. They are made from seven types of flower and adzuki beans. The custom started at the Imperial palace in Kyoto (亥子餅の儀式). They are said to bring good health to the ones who eat them.
Made for the autumn festival of Wild Boars (inoko matsuri いのこ祭り for the deity of Wild Boars 亥の神様, to see him off to the mountains for his winter rest.
The mochi war white and red anko is pasted around them. There are 12 in a common year and 13 in a leap year (uruudoshi 閏年), placed in a wooden masu as offering to the deity.
Wild Boar and Haiku
The deity on a wild boar
Marishiten 摩利支天 Marishi-Ten


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Tsukimidango, tsukimi dango 月見団子 dumplings for moon viewing
tsukimizake, 月見酒（つきみざけ）rice wine for moon viewing


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. fukuremanjuu no iwaibi ふくれ饅頭の祝日
day for celebrating whith puffed manju ricecakes
During the Feast of the Assumption of Mary, August 15.
Mariä Himmelfahrt

. . . CLICK here for Photos !


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Winter



source :　boredpanda.com/cat-candy-sweets
candy cats sleeping in the warm kotatsu!

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WKD : Pounding Rice for Rice Cakes

草の庵年取餅を買にけり
kusa no io toshitori mochi o kai ni keri

thatched hut--
the year's last rice cakes
are bought

Issa
Tr. by David Lanoue


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Gionboo 祇園坊（ぎおんぼう）"priest in the Gion quarters"
This sweet resembles a dried persimmon, but is only made of an paste and sugar powder.
. . . CLICK here for Photos !




Kogarashi kinton. First Sleet Drizzel Sweets 木枯らし金団
This sweet is eaten in November, when the first new tea is tasted during the tea ceremony.

Withering Wind, kogarashi and Haiku


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Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Matsuo Basho at Temple Jojakkoji, Ogura, Kyoto



taiyaki 鯛焼き sea bream waffles


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New Year


Sweets from Kanazawa

Lucky Waffles with Toys inside, fukutoku senbei 福徳せんべい
One of the toys is a little Princess Daruma, so make sure to click on the above link to look at my article !
The following two sweets from Kanazawa are also explained in detail in this article.


lucky waffles -
I hope for Daruma
to bring me luck !

Gabi Greve, January 2000


Fortune Cookies "like the Pheasant's eye", tsuji uranai fukujisoo 辻占福寿草

Read about Pheasant's eye (fukujusoo) and Haiku


"Wishing for a long life at the New Year", 「kusudama 久寿玉」.

. WKD : kusudama 薬玉 (くすだま) "medicine ball" .


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. Sweets Market at Matsumoto
(ame ichi) 飴市（あめいち） 　
A festival in memory of the armies of warlords Takeda Shingen and Uesuki Kenshin.
They sell
fukuame, fuku ame 福飴（ふくあめ） "sweets for good luck" for the God of Good Luck, Ebisu.


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There are eight famous snack from China (hasshuu no karagashi 八種の唐菓子, 八種唐菓子). This custom of serving them even now shows the strong influence of the Chinese culture on the aristocracy during the Heian period.

Details are here
Fruit (kudamono) snacks from ancient China


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TOPICS for Haiku

. Dragon sweets for 2012 干支の菓子 :　辰 .


Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima


Sweets from Tohoku 東北の甘いもの


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Worldwide use


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Things found on the way



source : 　heniadir

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Daruma and Sweets



Click on the photo to see more Japanese sweets and folk dolls arranged for the pleasure of your eye and mouth!

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. . . . . MORE

Hokkaido Sweets 北海道スィーツ Sweets from Hokkaido

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty


Oiri, yomeiri おいり　嫁入り　sweets for the bride from Marugame, Sanuki, Shikoku



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HAIKU

Japaneses Sweets !
what a cultural treat
for the innocent soul !

Gabi Greve, whilst writing this article in December 2006

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Related words

Sweets and snacks named after a HAIKU
***** Haiku Sweets (haika 俳菓) Japan


. Food named after Waka poetry　和歌 .


***** Chagashi ... LIST of recipes

***** Snack served with tea (cha no ko, o-cha no ko) Japan


***** Cheap sweets (dagashi) and Daruma だるま飴,駄菓子


******** Washoku, Japanese Food and Haiku


BIG ICECREAM / photo from Kume


. Sweets which are not KIGO


. WASHOKU SAIJIKI . 　

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #wagashisweets -
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Spring rice cakes MOCHI

[ . BACK to WORLDKIGO TOP . ]
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Ricecakes for SPRING

***** Location: Japan
***** Season: Spring
***** Category: Humanity

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Explanation

Mochi rice cakes 餠 are eaten in all seasons.
Here are some samples for SPRING.

Reiskuchen

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Early Spring


Godairiki Mochi ... 五大力餅
Rice cakes for the ceremony of the "five great strong Bodhisattvas" at temple Daigoji in Kyoto.





Uguisu mochi 鶯餅 (うぐいすもち)
"nightingale" rice cakes, bush warbler cakes
They are eaten in anticipation and expectation of hearing the first bush warbler (nightingale) soon.
The oval cakes are filled with red bean paste and covered with green soy bean powder, sometimes green tea powder.
They are sold in mid-march.
. . . CLICK here for Photos !


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Mid-Spring

The Doll Festival (hina matsuri) more kigo
March 3

Here are some sweets for this festival:

Hishi mochi, hishimochi 菱餅 (ひしもち)
red, white, and green lozenge-shaped rice cakes




我宿の餅さへ青き夜也けり
waga yado no mochi sae aoki yo narikeri

even in my house
the rice cakes are green
in the evening . . .

Kobayashi Issa　小林一茶

. . . . .


Hina arare 雛あられ (ひなあられ)
mame iri 豆炒（まめいり）
hinagashi 雛菓子（ひながし）


Shirazake 白酒 (しろざけ) sweet white rice wine
vendor of white rice wine, shirazake uri 白酒売（しろざけうり）
flask for white rice wine, shirazake tokkuri 白酒徳利（しろざけとくり）
..... shirazake bin 白酒瓶（しろざけびん）



The preparation is very similar to that of sweet rice wine, amazake.
A sip of this drink is said to ward off disease for the rest of the year. During the Edo period, vendors used to walk the streets as early as February 20. The appearance of a vendor in the famous Kabuki play "Sukeroku" is especially famous.


Woodblock Print by Kunisada

. Sukeroku 助六 - Hero of Edo .


白酒の今宵は女天下なり　　
shirazake no koyoi wa onna tenka nari

tonight
with the white rice wine ...
the ladies are in power

Hayashi Ichiroku 林一六
Tr. Gabi Greve

............................................


白酒に酔えば昔はよき時代　　　
shirazake ni yoeba mukashi wa yoki jidai

getting drunk
with white rice wine -
the past was a good time　　　　　　　　　　

Yamazaki Kumiko 山崎久美子
Tr. Gabi Greve


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source :　www.turuya.co.jp
Sweets and Haiku


Kusamochi 草餅 (くさもち) mugwort rice cakes
kusa no mochi 草の餅（くさのもち）
yomogi mochi 蓬餅（よもぎもち）mugwort rice cakes
hooko mochi 母子餅（ほうこもち） "mother and child"
. . . CLICK here for Photos !


Matsuo Basho 松尾芭蕉　wrote

両の手に桃と桜や草の餅
ryoo no te ni momo to sakura ya kusa no mochi

in both hands
peach and cherry blossoms
veggie crackers
Tr. Reichhold

[headnote]
"Rich in moon and blossoms":
at my hut there are a peach and cherry tree; for my disciples there are Kikaku and Ransetsu.

in my two hands
peach and cherry blossoms--
and mugwort rice-cake
Tr. Barnhill


Reichhold comments:
"On this occasion Basho was visited by his longtime disciples Kikaku and Ransetsu. The wordplay is built on the proverb 'ryoo no te ni hana', which literally means 'to have flowers in both hands' or a 'double advantage'.
It is often used to describe a man who sits between two pretty women.
The word 'hana' ('flower') is dropped but implied."



source :　ayasuzuri

This is a haiku with three kigo, showing the joy of spring.


. Haiku Sweets (haika 俳菓) .


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Warabi mochi, warabimochi 蕨餅 (わらびもち) bracken starch rice cakes
speciality in the Kansai area. bracken-starch dumplings
covered with kinako soy bean flower
. . . CLICK here for Photos !


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Late Spring


Sakura mochi, sakuramochi ... 桜餅
Cherry Blossom Rice Cakes

This is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry).

The style of sakuramochi differs from the regions in Japan. Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉, shiratama-ko rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉, dōmyōji-ko glutinous rice flour) for batter.

More in the WIKIPEDIA !

In some areas they are also eaten for
the Doll Festival (Hina Matsuri).


三つ食えば葉三片や桜餅　
mitsu kueba yoo sanpen ya sakuramochi　

if you eat three
you have three leaves -
sakuramochi

Takahama Kyoshi 高浜虚子

At the temple Choomeiji 長命寺 Chomei-Ji they are wrapped in three leaves, so if you eat three cakes you have nine leaves.


Utagawa Toyokuni 歌豊国 (国貞) －　向島堤の花並びに桜餅

Two ladies carry Sakuramochi from the temple, maybe as a souvenir to the people back home. They have a pole in their hands and two bamboo baskets full of the sweets!



一英斎芳艶 - 歌川芳艶 Utagawa Yoshitsuya (1822 - 1866)

. Choomeiji 長命寺 Chomei-Ji, Sumida ward, Tokyo . 　　

In Osaka and the Kansai region they use dōmyōji-ko 道明寺粉, glutinous rice flour.

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All Spring




Tsubaki mochi, tsubakimochi 椿餅 (つばきもち) camellia rice cakes
..... tsubaimochi, tsubai mochi つばいもち【椿餅】
..... tsubai mochii つばいもちい
This sweet has been introduced from China. Made from hoshii rice of the temple Domyoji 道明寺糒(ほしいい).
The white or pink mochi is sprinkeld with amazura 甘葛 and then placed between two shining green leaves of camellia, which is a very special Japanese touch to the sweet.
This sweet is already mentioned in the Genji Monogatari.


妻在らず盗むに似たる椿餅
tsuma arazu nusumi ni nitaru tsubakimochi

my wife is not home -
like a thief I eat this
camellia sweet

. Ishida Hakyo 石田波郷（ 　　



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Worldwide use


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Things found on the way


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HAIKU


Haiku and the　Doll Festival (hina matsuri, Japan)


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船室に雛の日とて桜餅
senshitsu ni hina no hi tote sakuramochi

in the ship's cabin
we eat sakuramochi -
it's Doll's Festival

Takahama Kyoshi 高浜虚子
On his trip to France
Tr. Gabi Greve


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街の雨鶯餅がもう出たか
michi no ame uguisu mochi ga moo deta ka

rain on the road -
are the uguisu mochi
already on sale?

. Tomiyasu Fusei (Fuusei) 富安風生


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Related words

More about
***** WASHOKU : Mochi Rice cakes 　


***** Wagashi ... Sweets

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SWEETS list

[ . BACK to WORLDKIGO TOP . ]
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Sweets which are not KIGO

or not typical wagashi

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Three most famous sweets of Japan
日本三名菓


大和屋「越乃雪」　
CLICK here for PHOTOS !

森八「長生殿」　
CLICK here for PHOTOS !


風流堂「山川」　
CLICK here for PHOTOS !


松屋菓子舗「鶏卵素麺」
CLICK here for PHOTOS !


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The 100 most special sweets in Japan
wagashi momoshiro hyakuchin
和菓子おもしろ百珍




and an annual exhibition on the subject


wagashi hyakuchin 和菓子百珍
Exhibition about the 100 most special sweets in Japan



. . . CLICK here for many Photos !




図説和菓子の今昔
和菓子風土記
and many more books are available.


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Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆


anpan あんパン bread with an (sweet bean paste)
anpanman アンパンマン Mister Anpan 　
komepanman コメパンマン with rice flour


ayukashi 鮎菓子 "sweetfish cakes" from Gifu


bakudan kyandii バクダンキャンディー "bakudan candy"
frozen sherbet in a plastic tubes "like bombs": "bomb candy"
It comes in eight flavors: soda, grapes, lemon, strawberries, milk, coffee and melon.
CLICK here for PHOTOS !



bisuketto ビスケット bisquit


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Christmas cake クリスマス　ケーキーkurisumasu keeki and Christmas in general
Weihnachtskuchen, Kuchen und Gebäck für Weihnachten
. . . CLICK here for Photos　of the japaneses version with strawberries !
Weihnachtsstollen, Stollen
Weihnachtsplätzchen



Chokoreeto チョコレート chocolate with many tasts




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Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake



hachimitsu はちみつ　蜂蜜　Honey 　
Honig, Bienenhonig



hakkoo suiitsu　発酵スイーツ ”fermented sweets"
sakekasu suiitsu　酒粕スイーツ
from sakekasu, like pudding, cake or crackers
. . . CLICK here for Photos !
..... kooji jamu　麹ジャム jam with Koji malted rice


Himiko manjuu 卑弥呼まんじゅう
Himiko senbei 卑弥呼せんべい
Yagura manjuu やぐらまんじゅう
Yamataikoku manjuu 邪馬台国饅頭
Saga, Kyushu. Yoshinogari 吉野ヶ里



Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture
Ura sweets 浦スイーツ, hirome dougnuts, hirome daifuku




. Ishida Mitsunari Ame 石田三成飴 　
candy in memory of Ishida Mitsunari, a famous samurai



. jamu ジャム jam
maamareedo マーマレード marmalade, Marmelade 　



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Kameyama sweets
Kameyama is the station Nr.47 at the Tokaido, where the road to Ise starts down south. It is the only station which has gained status as cultural property, because they keep the old look of the town with about 1.5 km of old houses.
The sweet store has been providing his sweet for the Shogun in Kyoto, and has used a special box to put them in, whith many layers and slits for ventilation at the sides. The box is black laquer with golden decoration and the crest of the Tokugawa family.
The sweet is round and simple and made with wasanbon on the outside. It has a history of more than 350 years, it is named
関の戸, 餅菓子. This is the only sweet the store makes and takes pride in keeping the taste. Now there is the 14th generation of owners.

ninaibako 荷担箱 box to carry sweets to the Shogun

服部吉右衛門泰彦
三重県亀山市関町中町３８７


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kanji bisuketto 漢字ビスケット Kanji cookies, Kanji bisquits
You can use them to learn the Japanese language !
With a taste of sesame and salt.
From Burbon ブルボン
. . . CLICK here for Photos !
. Kanji looking like Daruma .



KANTO : Sweets from the KANTO region
LIST



Kintaroo ame 金太郎飴 candy named Kintaro


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koinobori choofu 鯉のぼり調布
in the form of a carp streamer, filled with orange marmelade or anko paste.
Eaten on May 5 for the Boy's festival.
There are also other kinds of KOI sweets available.
. . . CLICK here for Photos of all kinds of KOI sweets !



koohii serii 珈琲セリー / コーヒーゼリー coffee Jelly
coffee jello
. . . CLICK here for Photos !
Götterspeise mit Kafeegeschmack



kuchitori 口取り お菓子 sweets in the form of fish and prawns
CLICK here for PHOTOS !


kukkii クッキー cookie, cookies


KYOTO SWEETS 　



mashumaro マシュマロ marshmallow
Sweet from the marshmallow plant (Althaea officinalis), originally a medicine for sore throats.
Stems of marsh mallow were peeled to reveal the soft and spongy pith with a texture similar to manufactured marshmallow. This pith was then boiled in sugar syrup and dried to produced a soft, chewy confection.
In Shikoku flavored with local yuzu citron juice or strawberry flavor.
In Japan, it was introduced via France and the French name Guimauve is used, gimoobu ギモーブ (gimobu).
. . . CLICK here for Photos !
weiche Süßigkeit aus Zucker, Eiweiß, Gelatine.
Mashmallow



midorimushi kukkii みどりむしクッキ cookies from Euglena
Midorimushi みどりむし Euglena and food preparations
yuugurena ユーグレナ Euglena


Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura


. Mochi 餅 ricecakes of all kinds 　


momiji tenpura もみじ天ぷら/ 紅葉の天ぷら) Maple leaves sweet tempura
from the town of Mino 箕面 near Osaka.


monshushu モンシュシュ Mon ChouChou
a kind of roll cake with various fillings
. . . CLICK here for Photos !


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Monaka 最中 waffles, wafers
だるまもなか Waffles with Daruma

Monaka
lit. it means
"the shape of the moon floating on a pond on the harvest festival"
a sweet wafer made of anko azuki bean filling sandwiched between two thin crisp wafers made from mochi. The wafers may be shaped like cherry blossoms, chrysanthemums and many other shapes.

Monaka can also be filled with various flavors of ice cream.
aisu monaka アイス最中（あいすもなか） wafer with ice
kigo for all summer

"Shushiki monaka 秋色もなか"
for haiku poet Shushiki (1668-1725).

Kurofune monaka 黒船最中 Black Ship wafers

. Kibuna, ki-buna 黄鮒 / 黄ぶな yellow carp wafers .


Photos:
Monaka for a couple picking tea leaves
茶呑み夫婦最中

Kame no Monaka 亀の最中 Like a turtle/tortoise

Ogina Monaka 翁最中 Noh-Mask of Ogina (Old Man) as wafer

Zenigata Heiji Monaka 銭形平次最中 In Memory of the Detective of the Edo period.


! MORE monaka photos !


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Ningyooyaki, ningyoyaki 人形焼 figure waffles


onimanjuu, oni manjuu 鬼饅頭　おにまんじゅう
"devil's cakes


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pontaname, pontan ame ボンタンアメ Pectin Soft Candy
with citrus fruit juice
. . . CLICK here for Photos !


purin dora ぷりんどら dorayaki waffle with pudding
Yufuin, Oita, Kyushu



Seta shijimi 瀬田蜆 Wafer like a shijimi shell filled with sweet bean paste



Shagiri manjuu しゃぎり 饅頭 Murakami village, Niigata


shashin keeki 写真ケーキ edible photo cake 　


Salty sweets 塩味スイーツ shioaji suiitsu
sweets with a flavor of salt, salty sweets
shioaji suiitsu, shio-aji suiitsu 塩味スイーツ
„Süßigkeiten mit Salz“ , salzige Süßigkeiten



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Siefert, Bernd Siefert ベアンド ・ ジーフェルトPatisserie, Von Michelstadt nach Japan



http://wkdhaikutopics.blogspot.com/2009/04/tosa-nikki.html
WASHOKU
Tosa Nikki 土佐日記 Tosa Diary by Kin no Tsurayuki
... and some manju sweets


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Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara


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uguisu booru　　鶯ボール
"nightingale balls"
since Meiji 40 prepared by Uegaki Sweets Company
uegaki beika 植垣米菓
They are popular in Kansai since 1930.
a bit like arare, a bit like karintoo.

Little mochigome rice balls with brown sides, they are looking like plum blossom buds and remind us of the time of nightingales songs (hoohokekyoo ホーホケキョ) , hence the name.
They are fried in oil to get the brown sides.
. . . CLICK here for Photos !

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warabimochi 笑来美餅 with bracken powder
Mochi vom Adlerfarn



wasanbon 和三盆 wasambon sugar sweets from Shikoku
Zucker aus Shikoku




Yoshinogari saburee 吉野ヶ里 サブレー Sablee from Yoshinogari
Saga, Kyushu


zerii biinzu ゼリービーンズ jelly beans
. . . CLICK here for Photos !
Geleebonbon


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Worldwide use


*****************************
Things found on the way


External LINK

Kyoto Foodie: Where and what to eat in Kyoto
Autumn Leaves and Ginkgo Leaf Shaped Namagashi いちょう 生菓子
Dorayaki: Gion Shimogawara Azuki Mikasa 祇園 下河原 阿月 三笠
Gion Chigo Mochi 祇園ちご餅
Daimonji Okuribi Senbei and Kompeito 大文字 送り火 せんべい こんぺいとう
Kuromame Daifuku Mochi 京都ふたば 丹波黒豆大福
Kurikinton Autumn Chestnut Confection 栗きんとん
Kyoto Daimonji Namagashi 大文字 生菓子
Mochibana Japanese New Year Decoration


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Reference

Japanese Snack Reviews
Telling you more than you need to know about Japanese junk food
BLOG


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HAIKU



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Related words

***** WAGASHI ... Sweets SAIJIKI

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Oiri Sweets

[ . BACK to WORLDKIGO TOP . ]
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Sweets for the Bride (oiri　おいり, o-iri　お入り)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

*****************************
Explanation




They are made from small round mochi pieces fluffed round in a heater and then colored.
They are given to a bride of the area, so that the newly wedded life will be round and round all over (maruku naru yoo ni).
yomeiri

Speciality of West-Sanuki area, Shikoku.

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The balls made from mochigome rice have a diameter of only one centimeter and the inside is air. When you blow on them slightly, they roll around. They have a light sweet taste.

This custom started in the Edo period around 1587 when the first lord of Sanuki, Ikoma Chikamasa 生駒親正公, had them made for the bride, using five colors, pink, yellow, orange, white and light blue. Since then they became a special in Marugame. The name comes from "yomeiri" to get married. O-iri can also mean : to need or to roast slightly.

They also say:
If the Oiri balls are nice and round, the bride will be nice and round.



© PHOTO :　tadanocafe
Mister Yamashita makes "Oiri" balls.



. Ikoma Chikamasa 生駒 親正 .
(1526 – March 25, 1603)


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Worldwide use


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Things found on the way


. yome-iri, yomeiri 　嫁入り人形　 bridal dolls, wedding dolls .

人形の肌の縮緬さくら冷え
ningyoo no hada no chirimen sakurabie

Yasome Aiko 八染藍子


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HAIKU



*****************************
Related words

***** WASHOKU : Regional Japanese Dishes


***** WAGASHI ... Sweets SAIJIKI


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[ . BACK to WORLDKIGO . TOP . ]
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Ubatama sweet

[ . BACK to WORLDKIGO TOP . ]

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"Lily seed" Ubatama

***** Location: Japan
***** Season: All Summer
***** Category: Humanity

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Explanation


Before appreciating the sweet, we must study the plant in its honor.



hioogi 射干 (ひおうぎ) leopard flower
hioogi 檜扇（ひおうぎ）ヒオウギ
karasu oogi 烏扇（からすおうぎ） "fan for the crows"
Belamcanda chinensis , Leopardenblume

kigo for late summer


Blackberry lily, Leopard flower, Leopard lily
The leopard lily is a flowering perennial of Chinese origin and is locally used in Chinese villages for its medicinal values.
©　More in the WIKIPEDIA !


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quote
Do you know the leopard flower?
It is also called black spotted iris, and it is called “Hioughi” in Japanese. In late summer this plant bears orange flowers, 4 to 5 cm across, whose eye-catching spots explain its English name.

The shape of its leaves looks like that of “Hioughi,” hand-held fan of Heian period. These were folding wooden fans held by court ladies or aristocrats of the Heian period when formally dressed.
That is the reason why they have their Japanese name.

Actually, leopard flower and its leaves are not so famous even for Japanese people.
But its seeds are a bit more famous as a pronoun of real black color in ancient Japanese, called as “Nubatama ぬばたま【射干玉】” color. (ubatama, mubatama 鳥羽玉 うばたま, 老玉。むばたま)

In ancient Japanese language, “Nuba” means black, and in fact this is the oldest expression of black color in recorded Japanese language. A ball is called “Tama,” so Nubatama means a black ball in ancient Japanese.

After flowering of leopard flower, a pale-green pod grows up keeping the young berries inside, and as they mature it peels back to reveal a cluster of ripe real black fruits Nubatama.

When ancient Japanese Waka poets described the blackness of a night, or a woman's voluptuous hair, they used this black berries as a beautiful image and put “Nubatama” as a introduction of those night blackness or hair blackness.
This is an example of Waka poem translated :

Black berry like black nights
will absorb my black hairs
into their black world,
and my heart will fly through it
to my lover’s bed.



Black sugar flavored red bean paste is wrapped by thin agar-jelly.
Red bean paste is sometimes too sweet for Western people to eat through. Since you have to do a lot of effort to remove the bitterness of red bean, some bad sweet makers try to put a lot of sugar into the red bean paste in order to mask the bitterness by strong sweetness.
source : kyotosweetgourmet.blogspot.com

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Since Showa 17 this is a famous sweet of Kyoto. Four balls make one serving.
It is made by Kameya Yoshinaga Confectionery 亀屋良則.


There are other ubatama sweet ball producers in Kyoto
仙太郎の老玉 from Sentaro
. . . CLICK here for Photos !


仙若堂のうば玉 from Senjakudo


三河屋のうば玉 from Mikawaya

. . . CLICK here for Photos !


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Worldwide use


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Things found on the way


居明かして君をば待たむぬばたまの　
我が黒髪に霜は降るとも
ii-akashite kimi oba matamu nubatama no
waga kurokami ni shimo wa furedomo

until dawn
I will wait for you
and not sleep
even if the frost
covers my pitch-black hair

Iwano Hime no Ookisaki 磐姫皇后
5. Century Emperess, wife of Jintoku Tenno 仁徳天皇


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HAIKU and SENRYU

実檜扇　待たせつれない人もいた　　
mi hioogi matasetsurenai hito mo ita

leopard lily seeds -
and there are also people
who are not kept waiting

Hidamari ひだまり
http://shashin-haiku.jp/node/40789

With respect to the waka quoted above.


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Related words

***** WAGASHI ... Sweets SAIJIKI

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DANGO Tsukimi Dango

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Dumplings for Moon Viewing (tsukimi dango)

***** Location: Japan
***** Season: Mid-Autum
***** Category: Humanity

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Explanation

Moon viewing is a duty on the full moon night of Autumn in Asia, dating back more than 3000 years !


Dumplings with the hare in the moon !


I have a special plate of Bizen pottery for moonviewing dumplings. It has a full moon in the top corner.

This is a similar plate, tsukimi sara 月見皿, found online.


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Other KIGO food consumed on this night:

Edamame 枝豆 (えだまめ) green soy beans
tsukimi mame 月見豆（つきみまめ）

Tsukimizake, 月見酒（つきみざけ）rice wine for moon viewing


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The custom of moon viewing held in mid-autumn is called tsukimi in Japan. It's said that this moon viewing custom was introduced to Japan from China during Nara and Heian periods (710-1185).

Tsukimi takes place on August 15th in the lunar calendar, so it's called jugoya, which means the night of 15th. Jugoya in the solar calendar changes every year and usually falls on September or October. The moon on jugoya isn't always full, but it's said that the moon on the night is the brightest and the most beautiful in the year.

How do Japanese people celebrate Tsukimi?
It's done in a quiet manner. Traditionally, susuki (pampas grass) or other autumn flowers are decorated in a vase, and dango (dumplings) and satoimo (taro potatoes) are offered to the moon in an alter. People look at the moon, enjoying the beauty quietly. Tsukimi also has the meaning of celebrating the autumn harvest.
Commonly, plain dumplings are stacked on a tray instead of skewered.

The word, tsukimi, is used in Japanese food as well.


tsukimi udon noodles

For example, tsukimi-soba and tsukimi-udon are well-known. They aren't food for moon viewing. Tsukimi indicates a cracked egg in Japanese cooking since the egg yolk resembles the moon. Tsukimi udon/soba are hot udon/soba noodle soup with raw egg toppings.
McDonald's in Japan even sells tsukimi burgers, which are hamburgers with fried egg fillings.
source : 　japanesefood.about.com . Setsuko Yoshizuka





quote
On the evening of the full moon, it is traditional to gather in a place where the moon can be seen clearly, decorate the scene with Japanese pampas grass, and to serve white rice dumplings (known as Tsukimi dango), taro, edamame, chestnuts and other seasonal foods, plus sake as offerings to the moon in order to pray for an abundant harvest. These dishes are known collectively as Tsukimi dishes (月見料理, tsukimi ryoori). Due to the ubiquity of sweet potato or taro among these dishes, the tradition is known as Imomeigetsu (芋名月) or "Potato harvest moon" in some parts of Japan.

There are specific terms in Japanese to refer to occasions when the moon in not visible on the traditional mid-autumn evening, including Mugetsu (無月 literally: no-moon) and Ugetsu (雨月 rain-moon). Even when the moon is not visible, however, Tsukimi parties are held.
©　More in the WIKIPEDIA !



WKD : Temple Ginkakuji 銀閣寺, a place for moon viewing
Silver Pavilion in Kyoto
Kogetsudai, Moon-viewing Platform


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tsukimi dango from Nagoya名古屋　月見団子



They come in three colors, brown (with raw sugar), white (plain) and pink (with shokubeni food coloring). They are not round but oblong, with a sharper edge.
They resemble the form of a taro root, the brown one with the skin, the white one without the skin, as an expression for the Harvest Thanksgiving for the Imo Meigetsu taro potato moon.
The pink one was "invented" about 30 years ago, when families made them at home and added this color to please the little children.


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quote
Dango are dumplings which can be either savory or sweet and are often, but not always, served on a bamboo skewer. Savory dango are many times covered in some type of soy-based sauce, which can either be sweet, salty or both, and can be served with nori sprinkled on top or completely wrapped in a sheet of seaweed.

There’s an incredible variety of sweet dessert-style dango, which makes the amount of savory varieties pale in comparison. Sweet dango can be filled, topped or crafted with all manner of traditional Japanese dessert (wagashi) foodstuffs. A few of these traditional ingredients include anko (also known as an), goma (black sesame) and kinako (roasted soybean flour).

First, let’s break down the different ways of making dango, including cooking methods, ingredients, and end with varieties.

Cooking
Technically, all dango are cooked in some manner. There are many ways to prepare and cook dango, varying in degrees of simplicity and difficulty.

Boiling
The easiest way to make dango is:

Mix together mochiko and water
Make mochiko dough into balls
Drop balls in boiling water, soup or other liquid
Cook for about fifteen minutes
Steaming
The next step up from boiling would be:

Form the mochiko dough into balls
Steam the dango
Skewer the balls (optional)
Roast the dango (optional)
Twice Cooked
Higher up on the dango difficulty scale is what I call twice-cooked dango. To make this dango:

Reduce dango batter from a viscous liquid to a solid dough
Form dough into balls
Thread balls on skewers and steam

Shiro An Method
This is a complex method of making dango, but will yield unique dumplings with an interesting flavor and texture:

Mix mochiko with shiro koshian
Steam mixture and work sugar into mix
Add additional ingredients
Form into balls and skewer

Flours
Mochiko, glutinous rice flour, is what gives dango their super chewy, gooey texture. Shiratamako, another glutinous rice flour, is also used to make dango. A dango recipe made entirely from mochiko or shiratamako will result in a very soft dango.

Shiratamako is lumpy, and must be dissolved in water or ground before using in a recipe. I’ve heard mochiko can be used interchangeably with shiratamako with little to no adverse results. I personally have used mochiko in place of shiratamako and haven’t noticed the difference. Mochiko is also waaaay cheaper than shiratamako, especially if it’s bought under the name “sweet rice flour”.

Joshinko, non-glutinous rice flour, can be added in varying amounts to create a firmer dango. I recommend a ratio of no more than 1:1 of mochiko to joshinko for dango which is firm but still has some gooey mouth feel. Anything above that results in a denser, less chewy, harder dango.
. Shiratama Dango dumplings

Liquids
Water is normally used as in making dango, and boiling water at that. However, nothing’s keeping you from substituting other liquids or semi-liquids (anko, mashed fruit, pumpkin filling, etc.) for a portion or all of the water. Fruit or vegetable juice, rose water, milk, tea, or coffee can all be added to dango to enhance the flavor and change the texture. Also, extracts and concentrated flavorings can be added to alter the flavor.

The more liquid used in dango, the softer and gooier it will be. Less water will create a firmer dango, but will also result in a drier dango. Keep in mind you want the liquids hot, unless you plan on cooking the dango ingredients together anyway. Boiling the liquids will dissolve sugars and help bind the mochiko to the other ingredients, which in turn results in smoother, less gritty dango.

Additives
Certain additives, such as powders, non-rice flours, beans, nuts and seeds can be added to the dough, but it’s important to keep in mind how they’ll effect the texture of the finished dango. Small amounts of powdered spices, espresso powder, cocoa, matcha and powdered milk can be added to the rice flour(s) or dissolved in the water/ juice to create flavored dough. Experimentation with amounts is important in finding a recipe that works with your preferred texture and flavorings.

Toppings
After the dango are steamed and/or toasted, it’s your choice what you top them with, if at all. I personally am a huge fan of anko and goma an (black sesame seed paste) on my plain toasted dango. Drowning freshly browned dango in a sea of beans and sesame seeds is more yummy than it sounds. It’s up to you, though, to choose what to cover your dango with.

Some traditional ideas are:

Tsubu An: Chunky bean paste
Koshi An: Smooth bean paste
Shiro An: White bean paste
Goma An: Black sesame paste
Kurumi: Walnut powder
Kuri: Chestnut powder or paste
Kinako: Roasted soy bean flour
Mitarashi: Sauce similar to teriyaki
Matcha An: Green tea paste
Zunda: Dango topped with slightly sweetened green soybean paste
Nori: Savory dango wrapped in seaweed

Dango Varities
Dango are named after their toppings, their added ingredients to the dough and their fillings. The above are a sampling of dango named after toppings (goma dango, an dango) but there are also dango named after what’s in the dough and the finished dango or how they’re cooked:

Matcha Dango: Green tea powder flavored dango

Kibi dango: Dango made with millet starch
黍団子（きびだんご）
kigo for late autumn

Yomogi/ Kusa Dango: Mugwort flavored dumplings (kusa dango were originally flavored with cudweed)
Gomasuri Dango: Lil’ dumplings filled with black sesame paste
Zunda dango: Dango filled with green soybean paste
Sasa Dango: Dumplings filled with anko and steamed in bamboo leaves
Kushi Dango: Skewered dumplings
Sanshoku Dango (Three Color Dumplings: Sanshoku (three colors): Dumplings made with three colors. Contrary to popular belief, sanshoku dango does not refer to a specific variety. Any dango with three colors is sanshoku dango, including hanami and botchan dango.
Dango are also named for festivals and even fictional characters!

Hanami Dango (Flower Viewing Dumplings): Three dango on a skewer. Colors are pink (food coloring), white (plain) and green (matcha, yomogi or food coloring). Hanami dango are eaten during cherry blossom season.

Tsukimi Dango (Moon Viewing Dumplings): Non-skewered filled or plain dumplings. Usually presented as a pyramid shaped pile of dumplings, tsukimi dango are eaten during the moon viewing festival. I’ve seen ornate tsukimi dango shaped like usagi (bunnies!) as a homage to the mochi pounding rabbit in the moon.

Ikinari Dango (All of a Sudden Dango): Don’t know why this is called dango, but this daifuku-looking dumpling is made with satsumaimo topped with anko, wrapped with mochiko dough and then cooked. It’s a specialty from Kumamoto where it gets its name from being so easy to make. If visitors pop by, all of a sudden, ikinari dango is so simple, it can be whipped up in minutes.

Botchan Dango (Named after a fictional character): Three dango on a skewer made from red beans, matcha and egg yolk.
source : 　theanimeblog.com


Imodango, imo dango with sweet potatoes

©　More in the WIKIPEDIA !


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Other types of DANGO
(not all are kigo)


agari dango 上蔟団子（あがりだんご）
dango to celebrate the finished silk cocoons
kigo for early summer



botan dango ぼたん団子 dango filled with anko sweet bean paste
Served at the shrine Yakyu Jinja (yakyuu jinja)「箭弓（やきゅう）神社」/ 箭弓神社
. . . CLICK here for Photos of the Peony Park!
The shrine has a famous peony park. Saitama prefecture, Higashi Matsuyama 東松山.
. . . CLICK here for Photos !
The shrine is famous for its ema votive plaques in the form of a baseball bat (the name YAKYUU also means baseball in Japanese.)

バット絵馬 batto ema

The Chinese characters of the shrine name mean
"arrow YA (矢／箭) and bow KYU 弓" .


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DANGO kigo for the new year

dango shoogatsu 団子正月（だんごしょうがつ）
dango for the New Year
They are eaten on January 20. In some areas, the dango are placed in kayu rice grues.

misoka dango 晦日団子（みそかだんご）
dango eaten on January 30


. mayudango 繭団子（まゆだんご）
dumplings like silk worm cocoons
dangobana 団子花（だんごばな）"dumplings looking like blossoms"



juuyokka dango 十四日団子（じゅうよっかだんご）
dango eaten on day 14 of the lunar first month
(now January 14)
To pass safely over into a new circle with the full moon on lunar first month, day 15.
With the wish for health and prosperity.
..... juuyokka toshikoshi --- to pass into the new year on the 14th
十四日年越 (じゅうよっかとしこし)


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dangoimo, dango-imo 団子芋（だんごいも）
sweet potatoes suitabel to make into dumplings
kigo for all autumn




. dangomaki, dango maki 団子撒き（だんごまき）
throwing dango
during the Nehan ceremony of Shakyamuni Buddha
kigo for mid-spring



. WASHOKU
fuchagi ふちゃぎ mochi for moon viewing 　
from Okinawa



. hatsu-uma dango 初午団子（はつうまだんご）
dango eaten on the first day of the horse 　
kigo for early spring



higan dango 彼岸団子（ひがんだんご）
dango for the spring equinox
kigo for mid-spring



Imodango 芋だんごdumplings with sweet potatoes as base
From Kagoshima and Shodoshima


kinpira dango キンピラ団子 with simmered rood vegetables
speciality of Niigata



. mitarashi dango 御手洗団子（みたらしだんご) 　
kigo for late summer
Kyoto at Shrine Shimogamo Jinja in Kyoto 京都の下鴨神社.



Saruiwa kibidango, saru-iwa kibidango 猿岩きびだんご millet balls
from "Monkey Rock" Saruiwa
This is a rock on the island of Iki 壱岐, which looks just like a monkey.
The island has a legend connecting to the story of Momotaro and the demons.
CLICK here for PHOTOS !


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sendango 千団子 (せんだんご ) "1000 dango"
千団子祭（せんだんごまつり）festival of the one thousand dango
sendango moode 千団子詣（せんだんごもうで）visiting the temple Miidera
sendankoo 栴檀講（せんだんこう）group for the chinaberry
sendankoo 千団講（せんだんこう）group for the 1000 dango
Kijibojin mairi 鬼子母神参（きじぼじんまいり） visiting Kishibojin
kigo for early summer

. sendango matsuri 千団子祭（せんだんごまつり）
festival of the one thousand dango 　
At Miidera, Saga.



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shooyu dango　醤油だんご grilled with soy sauce
speciality of Tokorozawa Town, where Ota Dokan 太田 道灌, the founder of Edo, got to eat the local dango on a hunting trip and liked them very much.
Tokorozawa no yakidango 所沢の焼きだんご
The road is along the old Kamakura Kaido　鎌倉街道.
CLICK here for photos


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tochi dango 橡団子（とちだんご）
horse chestnut dumplings
kigo for late autumn


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ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"
ukiuki is a word used for things dumpling on water, as the dumplings do when put into the hot soup.
They are prepared for the last prayer to the god of the harvest (nogamisama) to take with him on his way back to the mountains. Nogamisama is a large boulder at the side of the field.
Made from millet flour mixed (kibiko きび粉) with dango flour.
They are round with a little cavity in the middle "like a navel", so in local dialect they are also called "hetchoko dango "へっちょこ だんご.
. . . CLICK here for Photos !

From Kuji town, Chiba くじ【久慈】

nogamisama, no no kamisama 農神様 God of the Farmers

Ta no Kami, God of the Rice Fields　田の神さま


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Yarikake Dango 槍かけだんご from Senju, Tokyo
Senju, now with the great bridge of Senju, Senju Oohashi, was the last stop in Edo before leaving the city. It was the first bridge Tokugawa Ieyasu had build. Matsuo Basho passed here too and now his image is on the pillar of the bridge.
An old road is named "Yatchaba Doori やっちゃば通り" 'Yacchaba Dori' with many old shopsings still in place.
Mito Komon, on his way home to Mito, used to stop here every time. He placed his spear under an old pine branch to support its weight (yarikake). Near the place is now Kadoya, an old sweet store selling these mitarashi dango.
. . . CLICK here for Photos !


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Worldwide use


Chinese Moon Cakes 月餅 geppei

The Moon Festival is also an occasion for family reunions. When the full moon rises, families get together to watch the full moon, eat moon cakes, and sing moon poems. With the full moon, the legend, the family and the poems, you can't help thinking that this is really a perfect world. That is why the Chinese are so fond of the Moon Festival.
The moon cake is the food for the Moon Festival.
The Chinese eat the moon cake at night with the full moon in the sky.
Read more here:
source : chineseculture.about.com






Mooncakes for the Mid-Autumn Festival
Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by Chinese tea.
©　More in the WIKIPEDIA !



Fortune cookies
Some amateur historians maintain that in the 19th century, Chinese workers in the American West celebrated the autumn Moon Festival by exchanging treats stuffed with cheerful messages -- a rough adaptation of traditional Chinese moon cakes. That theory, though, seems a bit of a stretch: Whereas fortune cookies are delicate and crunchy, moon cakes are soft, round and filled with bean paste.

. Mikuji, Daruma and fortune cookies 　



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Things found on the way

doro dango, dorodango 泥だんご mud dumplings
also
hikaru dorodango 光る泥だんご shining balls of mud
made from clay or earth

. . . CLICK here for Photos !

Making the basic dorodango is a traditional pastime for schoolchildren, somewhat like English conkers.

More recently the process has been refined into the art of the hikaru ("shining") dorodango (光る泥だんご), which has a glossy or patterned surface. The core of the ball is made of basic mud, and further dusted with finer-grained soil before the water is drawn out through various methods- even sealing the ball inside a plastic bag and letting the water evaporate and then condense. Once the ball is fully tempered and hardened, it is polished by hand and displayed.
©　More in the WIKIPEDIA !

reference

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. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .

sanshoku dango 三色だんご dumplings in three colors


source : www.tsurushi.jp/imi/index

Red and white are auspicious colors. The green of mugwort (よもぎ yomogi) adds nice color and also with a wish that this medicine might keep the child healthy.



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HAIKU

この秋は 膝に子のない月見かな
kono aki wa hiza ni ko no nai tsukimi kana

this autumn
I look at the moon without
a child on my knees

Uejima Onitsura (1660-1738) 鬼貫


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花よりも団子やありて帰る雁
hana yori mo dango ya arite kaeri kari

better eating dumplings
than watching cherry blossoms -
geese flying home

Matsunaga Teitoku 松永貞徳 (1571-1653)
Tr. Gabi Greve



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Related words

tsukimisoo 月見草 (つきみそう) evening primrose
lit. "moon viewing plant"
Oenothera tetraptera
..... matsuyoigusa 待宵草（まつよいぐさ）
fragrant evening primrose
lit. "waiting for the moon night plant"
Oenothera stricta
oomatsuyoigusa 大待宵草（おおまつよいぐさ）
large evening primrose, Oenothera glazioviana
komatsuyoigusa 小待宵草 (こまつよいぐさ)
small evening primrose, Oenothera laciniata
arechi matsuyoigusa 荒地待宵草 (あれちまつよいぐさ)
evening primrose on a wasteland

. . . CLICK here for Photos !

kigo for late summer


. PLANTS - - - the Complete SAIJIKI . 　

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***** Moon ant related KIGO


***** - - - WAGASHI ... Sweets SAIJIKI


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[ . BACK to WORLDKIGO . TOP . ]
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Salty Sweets

[ . BACK to WORLDKIGO TOP . ]

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Salty Sweets (shioaji suiitsu)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation

shio suiitsu 塩スイーツ, shioke suiitsu 気スイーツ
sweets with a flavor of salt, salty sweets
shioaji suiitsu, shio-aji suiitsu 塩味スイーツ
salt and fish paste and many other things are blended



. . . CLICK here for Photos !
Süßigkeiten mit Salz, a new trend in Japan


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basashi ice cream 馬刺のアイスクリーム
ice cream with raw horse meat flavor ... YES
Eis mit rohem Pferdefleisch


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potechi ポテチ potato chips or potato sticks covered with chocolate
"Hokkaido Choco Potato"
. . . CLICK here for chocolate potatochips Photos !


Hokkaido choko poteto 北海度　チョコポテト
Hokkaido potatos with chocolate
Kartoffeln mit Schokoladeguss


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Hakata no shio sofuto kuriimu 伯方の塩ソフトクリーム
soft icecream with salt from Hakata, also normal icecream
Big chunks of salt are sprinkled on the ice. A waffle in the form of a heart is added for easier eating.
.. . . CLICK here for Photos !

Eiscreme mit Salz von Hakata


Hakata no Shio, Daifuku 伯方の塩　純生大福
Manju with sweet tsubu an red bean paste paste. The outside is made with salt. Sold in Matsuyama
Sweets from Shikoku



WASHOKU :
Ice cream, ice-cream, icecream (aisu)
Eiscreme


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shio choko 塩チョコ chocolate with salt





salty almond chocolate
Mandelschokolade mit Salz

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Caramels with salt, 塩キャラメル shio kyarameru
Karamellen mit Salz

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. . . CLICK here for Photos !

Some are produced in Shikoku with local salt.

shio kyarameru koon 塩キャラメルコーン
Karamellen mit Maiskorn und Salzgeschmack


Ezo Brown Bear line 熊出没注意　
ichigo miruku kyarameru イチゴミルクキャラメルstrawberry milk chews
Three flavors of caramel chews and a some chocolate bars


also caramels with the taste of vegetables
yasai namakyarameru 野菜 生キャラメル
in all rainbow colors
including aubergines, carrots and corn to give them color.


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PURIN プリン pudding

kamapurin 釜プリン/ 塩釜 pudding with salt from Shiogama town
塩竈（しおがま) Shiogama town in Miyagi
. . . CLICK here for Photos !



fukahire purin ふかひれプリン
vanilla pudding with sharks fins syrup
from Kesennuma, Miyagi


With a syrup of shark fin and shiitake mushrooms.



osakana purin お魚プリン vanilla pudding with fishfrom tara fish
with vanilla flavor, cheese flavor or ikasumi squid ink flavor or chocolate flavor
. . . CLICK here for Photos !


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Worldwide use

„Süßigkeiten mit Salz“
salzige Süßigkeiten


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Things found on the way

. Salt in Japanese Culture .


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HAIKU



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Related words

***** WAGASHI ... Sweets SAIJIKI

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