Japanese Flower Candy
"Wagashi," traditional Japanese confections, incorporate the illusions of flowers into some varieties of sweets. The term derives from "wa," meaning Japanese, and "gashi," meaning confections or sweets. Many of these delicate pieces of edible art resemble flowers associated with the different seasons. Does this Spark an idea?
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History
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Originally, the word "wagashi" referred to fruit and nuts presented as offerings at temples and shrines. When Japan began cultural exchanges with China during the Nara period (710 to 784) and into the Heian period (794 to 1185), Japanese nobility were introduced to Tang dynasty confections. Until the Edo period (1603-1867), sweets were made only for the imperial family and for rich nobility and became an art form in Kyoto, the ancient imperial capital. However, as the popularity of the Japanese tea ceremony (in which wagashi are a staple) spread during the last part of the sixteenth century, wagashi became both available and affordable.
Types of Flower Wagashi
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Delicate little cakes called "namagashi," meaning "raw sweets," have one little confection representing winter plum blossoms and another one with summery pink hydrangea on a green stem. In March, during the spring equinox, "botamochi" in the form of "botan," or peonies, mark the occasion; while in September, during the autumn equinox, "Ohagi," or bush clover, represents the autumn flower. "Monaka," a series of sweets having bean-paste centers that are sandwiched between two crispy concave sticky-rice wafers, are created to resemble chrysanthemums, cherry blossoms and other seasonal flowers. "Na no hana" is in the shape of rape flowers, while "higashi" (dried sweets) are made of rice flour and sugar pressed into wooden molds and come in one variety of light pink candy shaped like cherry blossoms.
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Sense Appeal
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Inspired by Japanese textiles, literature and painting, the shape, design and color used in each piece of this confectionery art emulates nature. Each type of wagashi has its own flavorings and combination of ingredients, so the delicate taste varies from type to type. The texture, whether soft, moist or crispy, reflects the quality of wagashi's fresh and distinct ingredients. The delicate scent accentuates the flavor of the sweet without overwhelming the aroma and flavor of the accompanying beverage. Names of each confection are lyrical combinations of two words--the first word refers to nature's beauty and the second comes from ancient Japanese literature.
Ingredients
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Wagashi consist of bean paste made from red or white azuki beans, sugar (wasambonto) and fruits (usually persimmon and raisins) that are served in the Japanese tea ceremony. In jellied confections such "yokan," gelatinous, fiber-rich "kanten," or agar from seaweed, is added, as are flavorings such as mint, cinnamon, ginger and citron.
Other Forms of Wagashi
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For centuries, wagashi have been part of the Japanese tea ceremony and slowly began appearing during special occasions, events and festivals. In recent years, other forms of wagashi have become popular during "Oshogatsu," or Japanese New Year. On March the third, families with daughters display hina dolls, which depict the ancient Japanese royal court, and enjoy rice cakes, popped rice and wagashi. Other celebrations such as "Tango no Sekku" (the boys' festival) and "Otsukimi" (moon gazing) also feature wagashi.
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References
- Photo Credit japanese flower image by Yanir Taflev from Fotolia.com
