Wonderful Wagashi

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Sakuranbo (Cherry Jelly)

I went to a rather splendid RA exhibition of Cranach the Elder's work last month and having time (and money) to kill, indulged myself by visiting state-of-the-art Japanese confectioners, Minomoto Kitchoan, down the road. There I bought myself (and tatanatanya) several seasonal wagashi.

Tanya ate the Iwamura (Plum Jelly) wagashi, which she thoroughly enjoyed. Somewhat unsurprisingly, my first choice of treat was the Sakuranbo, or Cherry Jelly (photo above). This was almost too beautiful to eat, however when I did it was delicious. The jelly & cherry were light, sweet and delicately flavoured and scented. I loved the dissolving sensation of the jelly in my mouth.

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Wagashi in their wrappers, in front of the accompanying green tea
Back row, L-R: Yuka (Citron Jelly), Iwamura (Plum Jelly), Sakuranbo (Cherry Jelly).
Front row, L-R: Ayaichigo (Strawberry Jelly), Kurizutsumi (Bean Cake).

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~Yuka (Citron Jelly)

Yuzu (japanese lemon) has a distinctive taste that is wonderful in both sauces and sweets. And with the aid of a little colouring, was the most amazing vibrant shade of greenish yellow as you can see (although admittedly I Photoshopped the shadows in a sudden fit of artsiness). There were little curls of yuzu rind in this very tasty wagashi and it smelt divine.

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~Kurizutsumi (Bean Cake)

This was an Azuki (Red) Bean & Chestnut Paste-filled pastry, topped with Sesame Seeds. The Japanese do such fantastic things with chestnuts - one memorable dish being chestnut icecream at Toku, the Japan Centre restaurant, last year. Slightly more filling and solid than the other wagashi but just as yummy.

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~ Ayaichigo (Strawberry Jelly)

OK, it may look like some type of Gelatinous Monster from Star Trek, but it's actually another kanten/agar agar sweet (yes, I am inordinately fond of those). This proved to be my favorite offering. The innards were a stawberry paste that managed the oft-difficult trick of combining a distinctive but delicate scent, a fresh strawberry flavour and a pleasurably smooth paste texture into one highly enjoyable combination.

Comments

[Otana]

The sakuranbo were one of my favorite treats from Minamoto Kitchoan! I love the chôfu too, which I believe are made all year round.

In winter, try the chocolate daifuku; be quick though, they sell out fast. And in spring, they make delicious fruit drinks that I don't remember the name of, much like the consistency of the sakuranbo.

[Christina]

Thank you! I shall look out for those.

[Nate]

Neat! I've never seen sakuranbo before.

[Jeanne]

That cherry jelly shot is fantastic - and in fact this whole place sounds wonderful. Yum!

[Helena]

These are so beautiful! Reminds me of a gift I once received, half of a peach in a tiny basket. The peach was actually made from some kind of molded plastic. And sealed inside is a kind of jelly. I am not sure what it is called but it was utterly delicious! Mmmm...