I’m fascinated by Japanese sweets (wagashi).
I was not always so.
But in the U.S. I cannot just go to shops and buy them like I would in Japan, so that probably makes it even more special now.
I recently met someone, who works at an upscale Japanese restaurant, and she kindly offered teaching me how to make them.
She even brought the main ingredients that are hard to come by, which I was so grateful for.
Adding the lines was challenging.
Mine was far from perfect, but I really enjoyed this experience.
By the say, these are chrysanthemums, seasonally very appropriate.
We also made these.
They are plum flowers, which is usually made during the spring season, but that’s okay because they are still pretty, and I got to practice making something different.
Inside you’ll find sweet Azuki bean paste.
Let me tell you something.
These are not only pretty but also delicious.
Now I’m motivated to try making these by myself.
Wish me luck!
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