A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom. It is called Shimokobai 霜紅梅, or red plum blossom with frost. This confection, created centuries ago, expresses something that I can only clearly recall seeing once: fruit blossoms in snow.
[caption id="" align="alignnone" width="580" caption="Toraya 'Shimokobai' Tea Ceremony Confection"][/caption]
While it ...
Autumn is upon us in Kyoto and one of my favorite wagashi makers looks to the rural Western Hills of Kyoto's Sagano district for inspiration for a delicate and handmade chrysanthemum shaped namagashi.
Kyoto Autumn Theme Wagashi 嵯峨野生菓子
While I haven't seen any chrysanthemums in bloom yet this year, mine are just budding, the theme of culinary delights in Kyoto are changing ...
Firefly Theme Namagashi 亀屋良長 蛍テーマ生菓子
This wagashi from a historic shinise store in Kyoto, Kameyama Yoshinaga, is reminiscent of fireflies on verdant green foliage of early summer.
Wagashi: Kyoto Toraya's Year of the Ox Namagashi 京都とらや のどかな朝
There is a blend of sophistication, beauty, simplicity and cuteness in namagashi, especially Kyoto namagashi, that is just unlike anything else in the foodie universe. In food and non-food related design, the traditional Japanese sense is something from another, bygone world, but still seems so essential even in our time.
Tags:
chagashi,
Eto - Year of the Cow,
Eto Chinese Zodiac,
Japan Dento Spell,
Japanese New Year,
Kyoto Toraya Confectionery,
Kyoto Yatsuhashi omiyage,
namagashi,
shogatsu,
winter,
Year of the Ox Category:
Japanese culture,
wagashi (和菓子) | 3 Comments »
Kyoto Autumn Leaves and Ginkgo Leaf Shaped Namagashi いちょう 生菓子
I collected some fallen ginkgo leaves on the grounds of a shrine and a church in northern Kyoto for this article, while shooting these photos I was particularly struck at how similar the namagashi really resembled the actual leaves, both in form and in color.
