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Another umeshigoto- seasonal plum work in early summer! This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition.

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Another umeshigoto- seasonal plum work in early summer!
This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition.
Asakusa today.The weekend Zashiki Odori dance event held at the Asakusa Culture…
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Kashiwa-mochi is a traditional Japanese sweet made from rice cake, typically enjoyed on Children’s Day, 5th May, to celebrate children’s health and family prosperity. It is filled with sweet red bean paste, known as anko, and wrapped in an oak leaf. The type of filling varies by region- popular varieties include smooth paste, chunky paste, and miso paste, which has a sweet taste with a hint of savouriness. The oak leaf is not edible, but it adds a lovely fragrance to the rice cake.