Comments on: Kyoto Autumn Leaves and Ginkgo Leaf Shaped Wagashi

By: foodphotoblog.com

foodphotoblog.com — Tue, 09 Dec 2008 03:38:47 +0000

Really nice food photography. Keep up the good work!

By: Peko-P

Peko-P — Sun, 07 Dec 2008 08:37:20 +0000

Hello Arun, Yes, it has a ball of sweet azuki bean paste inside. Hello Chris, There is a SERIOUS derth of innovation in namagashi, which is very un-Japanese. Your point about kaiseki is right on because namagashi and kaiseki are both intimately connected to the tea ceremony. There is some pretty crazy kaiseki out there! Hello Marc, Ravioli with kuzu?! I've got to see that!! I am looking forward to that one. The color of the ginkgo namagashi kind of reminded me of a fishing lure. Especially when well-lit. I want to do an article soon on the stinky, but yummy ginkgo fruit (seem like nuts but aren't) soon. P

By: Marc @ NoRecipes

Marc @ NoRecipes — Sun, 07 Dec 2008 04:25:15 +0000

Did did get the color pretty close. We used to have a Gingko tree in our front yard when I was growing up and all I remember about it was how bad it smelled when the fruit started dropping.

Speaking of kuzu I’ve been playing around with it lately in savory dishes. I’m trying to make “ravioli” out of it, but haven’t gotten it quite right yet.

By: Chris

Chris — Sat, 06 Dec 2008 15:10:06 +0000

“Perhaps I digress but; Please, someone try making namagashi that tastes like something different! Enough with centuries with nearly zero variation. How about some kaizen?!”

THANK YOU! I wouldn’t mind at all if everyone mostly made things like this, so long as a few people were doing creative, weird new things. Considering what they sometimes get up to in kaiseki, you’d think there’d be more variation in namagashi!

By: Arun

Arun — Sat, 06 Dec 2008 11:29:25 +0000

Wow, that looks so cute and delicious! Did it have any filling?