🌱How to make Sakura Mochi. Popular japanese sweets, Wagashi.
Hello everyone! I’m Ryusei.
Today I made Sakura Mochi. It’s very popular wagashi especially in spring. Actually in Japan 2 types of Sakura mochi. This is my opinion, I prefer it which I made today.
In your country, is wagashi famous?
I heard wagashi is exported to the world. But I’ve never seen my self. So if you like, please give me information about wagashi.
Thank you very much😊!
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Recipe
Domyouzi 250 grams
lukewarm water 210 grams
Sugar 30 grams
Red bean paste 200 grams
Cherry blossoms leaves 12 sheets
~Syrup~
Sugar 10 grams
Water 20 grams
00:00 opening
00:34 how to use Domyouzi
04:08 prepare anko to wrap
04:47 cherry blossom leaves
06:46 how to wrap
09:19 ending
#japan #japanesefood #japaneseculture #cooking #homemadefood #wagashi #redbeans #sakura #japanlife #japon #japonais
Пікірлер: 11
Your videos make everything seem so easy. I will do some research and see if i can find the sakura leaves or make my own.
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching and comment again. Yes, please. I hope you can fine them and enjoy sakura mochi.
Amazing video as always, Ryusei-San. It shows you deeply care about Kodawari in every video you make. Also, the sweets look incredible!
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching always carefully. Yes, I make videos to tell “Kodawari”. Now I make my videos only myself. But actually a lot of people support me to make it, for example farmers, craftsman and so on who have also “Kodawari”. I’ll be a person who tell viewers these “Kodawari” and I’d like to know other country’s Kodawari too. Thanks a lot. I’m very glad!!
@Max-dm8ee
3 ай бұрын
@@kyodokan.japanese.cuisine that is a beautiful thought, Ryusei-Sain!
Hi Ryusei,how artistic and a beautiful process.Not sure where to get Domyouzi and sakura leaves.I wished I could eat the ones that you just made! Can I use less sugar in the Domyouzi mixture (the red bean paste as the filling is already sweet).I make onigiri at home a lot,a bit harder with your Sakura mochi though.I enjoyed watching your video.Thank you.
@kyodokan.japanese.cuisine
3 ай бұрын
Hi! I hope you get them. Yes! You can use less sugar. If you make it, you’ll preserve it room temperature and eat it within 24 hours. Or preserve in your freezer. Oh, you make onigiri a lot. Sounds good! Thanks for watching and your comment every time. I’m so glad. Have a nice day!
Ohayo gozaimasu Ryusei-san! The sakura mochi recipe looks very interesting! Do you know if I can use leaves from regular cherry trees if I can not buy Japanese sakura leaves? I have a sweet cherry tree growing in my yard. Domo arigato Ryusei-san! :-)
@kyodokan.japanese.cuisine
3 ай бұрын
Ohayo gozaimasu☀️ I just searched we can make them or not. And we can make them from any cherry tree. But actually I’ve never made them. So I can’t say that we do. One day I’ll try! Thanks always 😊
So to us in the west, mochi usually refers to the chewy glutenous rice paste. It mochi often chunky like this?
@kyodokan.japanese.cuisine
3 ай бұрын
Not often chunky. Probably almost mochi is what you imagine. But in Japan some kinds of mochi. Sakura mochi is one of this. Thank you for watching!!