Comments on: Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection

By: Kiki

Kiki — Fri, 13 Aug 2010 02:53:42 +0000

How do I order those wagashi? I looked up toraya group website but it said that the new york store was already closed. Are there any other places I can order wagashi from?

By: Rhonda

Rhonda — Sat, 13 Feb 2010 13:52:41 +0000

This is wonderful. I’d like to start making daikufu !!! do you have a recipe – after that I would like to extend myself to this level (one day) … Exquisite !!!

By: Risa

Risa — Fri, 12 Feb 2010 22:54:43 +0000

How lovely and poetic. I can hardly speak. Just exquisite!

By: Mora

Mora — Tue, 02 Feb 2010 21:31:57 +0000

Stunning…gorgeous…exemplary…I want one with tea now! How I wish Americans would give up their hunger for over-the-top sweet treats and instead enjoy wagashi. Thanks for sharing. BTW the hand-carved wood plate is a real looker as well.

By: Lauren

Lauren — Tue, 02 Feb 2010 02:16:37 +0000

This is GORGEOUS.

Absolutely. Simply. GORGEOUS.

I am a huge fan of wagashi confections, namagashi and munjo in particular (say, Munjo is a relative of Bao, is it not?) I have been searching high and low for a long time now for a good source material on the practice of making wagashi. Where can I find one?

Thanks for sharing, wonderful photos as always.

By: Peggy

Peggy — Sat, 30 Jan 2010 14:53:20 +0000

you definitely give a great and mouthwatering description of this beautiful treat!

By: deana

deana — Tue, 26 Jan 2010 03:04:04 +0000

The photo was so beautiful I had to visit… I love the wooden plate too… the texture is amazing and a perfect counterpoint to the sweet! Great informative post!

By: diva

diva — Mon, 25 Jan 2010 17:43:10 +0000

what a beautiful treat. It looks like what it expresses – that’s exactly what I love about wagashi!

By: S Lloyd

S Lloyd — Thu, 21 Jan 2010 04:10:55 +0000

A colorful vivid item of food!
Sounds tasty from what you wrote

By: Cahide (Turkish food)

Cahide (Turkish food) — Sun, 17 Jan 2010 13:03:08 +0000

Harika!Çok lezzetli bir şey gibi ama ben ne olduğunu anlayamadım.

By: Peko Peko

Peko Peko — Sun, 17 Jan 2010 05:09:43 +0000

Hello Amato, Those plums blossoms that you saw, Sake and Ume Blossoms, those are real and the natural color. In Japan plum blossoms are commonly white or light pink, but red is also fairly common.

I think that they formed but by hand and used a simple wooden implement to create the petals. Korimochi powder is commonly used to create a frosted effect, but this is something that I don’t recall seeing before. (I did an image search online for , it is by no means unheard of, just uncommon.)

The dish, is just a lacquered piece of Japanese oak, nothing special.

As for the covering, I want to ask Toraya about that, because I didn’t think that it was gyuhi but one their month menu of namagashi, it said that this is gyuhi.

The two other flours you mention, 上南粉 and 味甚粉, I will have to check the difference.

The mochi mochi mushi pan will be a tough nut to crack, I am afraid!

Hello Fuji Mama, Nice! We don’t have anything blossoming yet, I don’t think. At least I haven’t seen nor sniffed any ume yet. It shouldn’t be long now. But Southern California, no snow of frost there!!

By: Fuji Mama

Fuji Mama — Sat, 16 Jan 2010 21:41:41 +0000

Absolutely gorgeous! I too, love ume blossoms. We actually have some blossoming here in Southern California right now–STUNNING!