Sometimes I am not sure who you are,you just won't do what everyone does,do you?I mean you really are a class above the rest,things like this is an eye opener for me,so beautiful more like an art than something we could eat,I am so impressed with you abilities! So 紫陽花 is the name of this wagashi?I don't know neither about this flower and the wagashi,I can't discuss much,so sorry,I just think it's amazing!If you don't mind,please let me know what the jelly stuff and what's inside,I am interested!
It's overpraise,dear..I'm just silly girl who you know well...but your words made me happy! thanks! 紫陽花 is (ajisai:it's flower's name) hydrangea. It representative flower of rainy season in Japan.You know we value the sense of season,Basically 生菓子 is imitated from seasonal flower for feel a season,and named of flower itself.tho it used to serve at 茶道,we can make it at home too😊it's just traditional confection not rare.I liked French country sweets best when I was bit young. but nowadays my interest began to change to 和菓子😋In contrast to western confectionary,生菓子 are expressing season in minimal decor.I prefer such aesthetics. if you've interest in 和菓子,I'll show you some of that according to season.Sorry,I lacked mention..it's very simple confection made from jelly( jellified with agar)colored by edible pigment. Inside is white bean pate. I thought I should have used plum syrup in jelly afterward...Or add chopped plum comport into bean paste.. Maybe a bit of sour taste brings more good result! Don't be sorry〜😊I am just satisfied with you got interest! Cheers🎶
Thanks a million for explaining this carefully!Up to now,I still haven't have the chance to sample the many varieties of wagashi,but I have no doubt they are delicious with lot of class,celebrating and highlighting seasons of the year,it takes a matured person to appreciate.It's such an extensive subject,but I will learn little by little,please show me more in future.