#干菓子 — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #干菓子, aggregated by home.social.
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The most common type of higashi use wooden molds called 'kigata' (木型) to create intricate designs in sugar.
Kigata were used to make both smaller, affordable sweets for tea ceremony, and larger, often prohibitively expensive creations for special celebrations or for display.
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The most common type of higashi use wooden molds called 'kigata' (木型) to create intricate designs in sugar.
Kigata were used to make both smaller, affordable sweets for tea ceremony, and larger, often prohibitively expensive creations for special celebrations or for display.
-
The most common type of higashi use wooden molds called 'kigata' (木型) to create intricate designs in sugar.
Kigata were used to make both smaller, affordable sweets for tea ceremony, and larger, often prohibitively expensive creations for special celebrations or for display.
-
The most common type of higashi use wooden molds called 'kigata' (木型) to create intricate designs in sugar.
Kigata were used to make both smaller, affordable sweets for tea ceremony, and larger, often prohibitively expensive creations for special celebrations or for display.
-
The most common type of higashi use wooden molds called 'kigata' (木型) to create intricate designs in sugar.
Kigata were used to make both smaller, affordable sweets for tea ceremony, and larger, often prohibitively expensive creations for special celebrations or for display.
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Staying with the maritime theme for today's teatime...
Mitsuyoshi Seika's (三善製菓所) 'hana-no-shibaobune' (花の柴小舟) replicate the shallow Takasebune (高瀬舟) that once transported firewood (for tea ceremony) into the heart of the capital.
The crackers have a wonderful ginger scent🛶😋 -
Staying with the maritime theme for today's teatime...
Mitsuyoshi Seika's (三善製菓所) 'hana-no-shibaobune' (花の柴小舟) replicate the shallow Takasebune (高瀬舟) that once transported firewood (for tea ceremony) into the heart of the capital.
The crackers have a wonderful ginger scent🛶😋 -
Staying with the maritime theme for today's teatime...
Mitsuyoshi Seika's (三善製菓所) 'hana-no-shibaobune' (花の柴小舟) replicate the shallow Takasebune (高瀬舟) that once transported firewood (for tea ceremony) into the heart of the capital.
The crackers have a wonderful ginger scent🛶😋 -
Staying with the maritime theme for today's teatime...
Mitsuyoshi Seika's (三善製菓所) 'hana-no-shibaobune' (花の柴小舟) replicate the shallow Takasebune (高瀬舟) that once transported firewood (for tea ceremony) into the heart of the capital.
The crackers have a wonderful ginger scent🛶😋 -
Staying with the maritime theme for today's teatime...
Mitsuyoshi Seika's (三善製菓所) 'hana-no-shibaobune' (花の柴小舟) replicate the shallow Takasebune (高瀬舟) that once transported firewood (for tea ceremony) into the heart of the capital.
The crackers have a wonderful ginger scent🛶😋 -
Kameya Yoshinaga's (亀屋良永) 'Ōharaji' (大原路 'Ōhara road') changes with each season. This month, 'tsuki-akari' (月あかり), was inspired by the harvest moon and chestnuts.
A moon made from suhama (すはま) sits in a slab of rakugan (落雁 - pressed starch and sugar).
#干菓子 #higashi #confectionery #Kyoto #京都 #kyogashi #京菓子 #autumn #chestnuts
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Kameya Yoshinaga's (亀屋良永) 'Ōharaji' (大原路 'Ōhara road') changes with each season. This month, 'tsuki-akari' (月あかり), was inspired by the harvest moon and chestnuts.
A moon made from suhama (すはま) sits in a slab of rakugan (落雁 - pressed starch and sugar).
#干菓子 #higashi #confectionery #Kyoto #京都 #kyogashi #京菓子 #autumn #chestnuts
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Kameya Yoshinaga's (亀屋良永) 'Ōharaji' (大原路 'Ōhara road') changes with each season. This month, 'tsuki-akari' (月あかり), was inspired by the harvest moon and chestnuts.
A moon made from suhama (すはま) sits in a slab of rakugan (落雁 - pressed starch and sugar).
#干菓子 #higashi #confectionery #Kyoto #京都 #kyogashi #京菓子 #autumn #chestnuts
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Kameya Yoshinaga's (亀屋良永) 'Ōharaji' (大原路 'Ōhara road') changes with each season. This month, 'tsuki-akari' (月あかり), was inspired by the harvest moon and chestnuts.
A moon made from suhama (すはま) sits in a slab of rakugan (落雁 - pressed starch and sugar).
#干菓子 #higashi #confectionery #Kyoto #京都 #kyogashi #京菓子 #autumn #chestnuts
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Kameya Yoshinaga's (亀屋良永) 'Ōharaji' (大原路 'Ōhara road') changes with each season. This month, 'tsuki-akari' (月あかり), was inspired by the harvest moon and chestnuts.
A moon made from suhama (すはま) sits in a slab of rakugan (落雁 - pressed starch and sugar).
#干菓子 #higashi #confectionery #Kyoto #京都 #kyogashi #京菓子 #autumn #chestnuts
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Kanshundō's (甘春堂) ayu-shaped 'kohaku' (琥珀) nibble on Kanaya Masahiro's (金谷正廣) moss-like 'shinsei-mame' (真盛豆).
June heralds the start of ayu (鮎) fishing season in Japan. Their diet of moss is said to give sweetfish a watermelon(ish) taste!
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Kanshundō's (甘春堂) ayu-shaped 'kohaku' (琥珀) nibble on Kanaya Masahiro's (金谷正廣) moss-like 'shinsei-mame' (真盛豆).
June heralds the start of ayu (鮎) fishing season in Japan. Their diet of moss is said to give sweetfish a watermelon(ish) taste!
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Kanshundō's (甘春堂) ayu-shaped 'kohaku' (琥珀) nibble on Kanaya Masahiro's (金谷正廣) moss-like 'shinsei-mame' (真盛豆).
June heralds the start of ayu (鮎) fishing season in Japan. Their diet of moss is said to give sweetfish a watermelon(ish) taste!
-
Kanshundō's (甘春堂) ayu-shaped 'kohaku' (琥珀) nibble on Kanaya Masahiro's (金谷正廣) moss-like 'shinsei-mame' (真盛豆).
June heralds the start of ayu (鮎) fishing season in Japan. Their diet of moss is said to give sweetfish a watermelon(ish) taste!
-
Kanshundō's (甘春堂) ayu-shaped 'kohaku' (琥珀) nibble on Kanaya Masahiro's (金谷正廣) moss-like 'shinsei-mame' (真盛豆).
June heralds the start of ayu (鮎) fishing season in Japan. Their diet of moss is said to give sweetfish a watermelon(ish) taste!
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And what better sweets to enjoy with a trip to the 'Silver Pavilion' than Tawaraya Yoshitomi's (俵屋吉富) 'ginshadan' (銀沙灘).
Flavoured with hama-natto (浜納豆), the higashi (干菓子) have a sweet and salty taste that pairs perfectly with matcha🍵🙌 -
And what better sweets to enjoy with a trip to the 'Silver Pavilion' than Tawaraya Yoshitomi's (俵屋吉富) 'ginshadan' (銀沙灘).
Flavoured with hama-natto (浜納豆), the higashi (干菓子) have a sweet and salty taste that pairs perfectly with matcha🍵🙌 -
And what better sweets to enjoy with a trip to the 'Silver Pavilion' than Tawaraya Yoshitomi's (俵屋吉富) 'ginshadan' (銀沙灘).
Flavoured with hama-natto (浜納豆), the higashi (干菓子) have a sweet and salty taste that pairs perfectly with matcha🍵🙌 -
And what better sweets to enjoy with a trip to the 'Silver Pavilion' than Tawaraya Yoshitomi's (俵屋吉富) 'ginshadan' (銀沙灘).
Flavoured with hama-natto (浜納豆), the higashi (干菓子) have a sweet and salty taste that pairs perfectly with matcha🍵🙌 -
And what better sweets to enjoy with a trip to the 'Silver Pavilion' than Tawaraya Yoshitomi's (俵屋吉富) 'ginshadan' (銀沙灘).
Flavoured with hama-natto (浜納豆), the higashi (干菓子) have a sweet and salty taste that pairs perfectly with matcha🍵🙌 -
Of the many 'sea bream' kigata on display, one was created by Horikyūraidō (掘九来堂) for use in a movie called Onna-no-saka (女の坂).
About the size of a newborn, such large sweets were intended as a display of wealth and would be cut up into slices of sugary sashimi for guests!
#干菓子 #higashi #japanesesweets #traditionalsweets #京都 #Kyoto #Japan
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Of the many 'sea bream' kigata on display, one was created by Horikyūraidō (掘九来堂) for use in a movie called Onna-no-saka (女の坂).
About the size of a newborn, such large sweets were intended as a display of wealth and would be cut up into slices of sugary sashimi for guests!
#干菓子 #higashi #japanesesweets #traditionalsweets #京都 #Kyoto #Japan
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Of the many 'sea bream' kigata on display, one was created by Horikyūraidō (掘九来堂) for use in a movie called Onna-no-saka (女の坂).
About the size of a newborn, such large sweets were intended as a display of wealth and would be cut up into slices of sugary sashimi for guests!
#干菓子 #higashi #japanesesweets #traditionalsweets #京都 #Kyoto #Japan
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Of the many 'sea bream' kigata on display, one was created by Horikyūraidō (掘九来堂) for use in a movie called Onna-no-saka (女の坂).
About the size of a newborn, such large sweets were intended as a display of wealth and would be cut up into slices of sugary sashimi for guests!
#干菓子 #higashi #japanesesweets #traditionalsweets #京都 #Kyoto #Japan
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Of the many 'sea bream' kigata on display, one was created by Horikyūraidō (掘九来堂) for use in a movie called Onna-no-saka (女の坂).
About the size of a newborn, such large sweets were intended as a display of wealth and would be cut up into slices of sugary sashimi for guests!
#干菓子 #higashi #japanesesweets #traditionalsweets #京都 #Kyoto #Japan
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As the bigger sweets were intended for display they typically featured auspicious motifs, such as cranes, pines and turtles.
When finished the 'sculptures' were often coloured with edible paint to enhance the designs🎨🖌️
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As the bigger sweets were intended for display they typically featured auspicious motifs, such as cranes, pines and turtles.
When finished the 'sculptures' were often coloured with edible paint to enhance the designs🎨🖌️
-
As the bigger sweets were intended for display they typically featured auspicious motifs, such as cranes, pines and turtles.
When finished the 'sculptures' were often coloured with edible paint to enhance the designs🎨🖌️
-
As the bigger sweets were intended for display they typically featured auspicious motifs, such as cranes, pines and turtles.
When finished the 'sculptures' were often coloured with edible paint to enhance the designs🎨🖌️
-
As the bigger sweets were intended for display they typically featured auspicious motifs, such as cranes, pines and turtles.
When finished the 'sculptures' were often coloured with edible paint to enhance the designs🎨🖌️
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👏MOULDING GOOD FORTUNE🍬
Generally speaking, tea ceremony uses two types of sweets: higashi (干菓子 / 乾菓子) and namagashi (生菓子).
As the name suggests, 'higashi' is a type of dry confectionery, whereas 'namagashi' are fresh sweets (typically moist) with a much shorter shelf-life.
#Kyoto #京都 #Japan #京菓子 #干菓子 #生菓子 #和菓子 #wagashi #sweets #japanesesweets
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👏MOULDING GOOD FORTUNE🍬
Generally speaking, tea ceremony uses two types of sweets: higashi (干菓子 / 乾菓子) and namagashi (生菓子).
As the name suggests, 'higashi' is a type of dry confectionery, whereas 'namagashi' are fresh sweets (typically moist) with a much shorter shelf-life.
#Kyoto #京都 #Japan #京菓子 #干菓子 #生菓子 #和菓子 #wagashi #sweets #japanesesweets
-
👏MOULDING GOOD FORTUNE🍬
Generally speaking, tea ceremony uses two types of sweets: higashi (干菓子 / 乾菓子) and namagashi (生菓子).
As the name suggests, 'higashi' is a type of dry confectionery, whereas 'namagashi' are fresh sweets (typically moist) with a much shorter shelf-life.
#Kyoto #京都 #Japan #京菓子 #干菓子 #生菓子 #和菓子 #wagashi #sweets #japanesesweets
-
👏MOULDING GOOD FORTUNE🍬
Generally speaking, tea ceremony uses two types of sweets: higashi (干菓子 / 乾菓子) and namagashi (生菓子).
As the name suggests, 'higashi' is a type of dry confectionery, whereas 'namagashi' are fresh sweets (typically moist) with a much shorter shelf-life.
#Kyoto #京都 #Japan #京菓子 #干菓子 #生菓子 #和菓子 #wagashi #sweets #japanesesweets
-
👏MOULDING GOOD FORTUNE🍬
Generally speaking, tea ceremony uses two types of sweets: higashi (干菓子 / 乾菓子) and namagashi (生菓子).
As the name suggests, 'higashi' is a type of dry confectionery, whereas 'namagashi' are fresh sweets (typically moist) with a much shorter shelf-life.
#Kyoto #京都 #Japan #京菓子 #干菓子 #生菓子 #和菓子 #wagashi #sweets #japanesesweets