Sam From Asagaya

interesting! I wish I could try these one day, I hope!

I meant the cake but, these helmets would be fun! (I won't eat them!)

thank you, Sam!

Originally posted by hisamtrois:

cloth cups

Wind socks?

We used to make folded hats of old newspapers and out of brown wrapping p[aper a kind of slap-stick with a shape similar to the hat.

You folded one end inside the other and brought it down sharply to catch the air. It would open with a snap that pleased small boys no end.

And folded handkerchiefs with little weights on them, tied with cotton thread at the corners, to fall as parachutes.

I forgot all about them.

Then some where about my 5th birthday, someone gave me a small plastic dart with a zinc casting - spring loaded nose. The plastic was rocket shaped and the spring held a small percussion cap, originally made for toy guns.

You threw the dart up over a concrete or tarmac surface and it landed on the nose and made a small bang.

You could put three in it and it would set all three caps off.

If you put 4 in it, the thickness was too much for the trigger to set them off.

The toy was made in Japan. A seasonal favourite.

Hi amigo Sam nice pictures and information.

Firefly hails for Tanuki. Why leave the courtyard? To get the imminent insurance; for dancing, dancing. lol

Originally posted by hisamtrois:

This is the Kashiwamochi cake. It is the rice cake lapped with a oak leaf. The stuff is a sugared red bean paste. The ordinary cake is white one. But I prefer the mugwort grass cake.The leaf can't be eaten, of course. But the girl's day cake, cherry cake's salted cherry leaf can be eaten.

What is the recipe for these cakes?

1 can or 200g Azuki Sweet Red Beans
200g Joshinko Non-glutinous Rice Flour
280ml Water
8 Oak Leaves

Pour the beans into a saucepan and gently heat to thicken.

Mix the flour and water to a sloppy consistency and set in a covered bowl before microwaving on full heat for 4 minutes (depending on the power.)
Remix the contents and microwave for a further 3 minutes to produce a solid dough. Knead until soft and then divide into 8 flattened pieces.
Your dough should now look a little like bread dough. (Add more water while kneading if necessary.)

Allow the azuki paste cool. Place the bean paste onto the dough, fold it over and seal around the edge so that the paste inside is fully sealed.

Wrap each piece of mochi in an oak leaf once the dough has cooled down and serve.

http://www.japancentre.com/recipes/150

Originally posted by semirami:

Let me tell you, the cake looks delicious

It does?

It looks like used bubble-gum to me.

Originally posted by hisamtrois:

sakuramochiis a rice cake for the Girls Day in March.

Ingredients
FOR THE MOCHI (PINK RICE CAKE):
3 cups Sweet Rice
3 drops Red Food Coloring To Turn Rice Pink
6 Tablespoons Sugar
1 pinch Salt
18 whole Cherry Blossom Leaves Or Preserved Fig Leaves (They're Not The Same)
_____
FOR THE RED BEAN FILLING:
1 cup Azuki Beans
1 cup Sugar
3 cups Water

***

Tsubushi An (red bean filling):

Wash beans in cold water.
Bring beans to the boil in a saucepan (it’s faster if you cover it with a lid), then drain the water.

Add 3 cups of water and simmer over medium heat until soft, stirring every so often (again, covering pot with a lid).

If the water evaporates before the beans are soft, add just a LITTLE bit of water (most of the liquid should be evaporated by the time it’s fully cooked).

Once it’s cooked, add sugar, stirring the mixture, breaking up the beans so that most of the beans have been ground/mashed.

Mochi (pink rice cake):

Wash rice very thoroughly until clear. Soak rice in water, dropping a few drops of red food colouring until the rice looks pink.

Let it stand for 4 hours. You can either steam the rice until cooked or cook it with ample water in a rice cooker.

Add 6 tablespoons sugar and a pinch of salt to the rice and mix thoroughly, crushing the rice as you mix.

Pickling the cherry blossom leaves:

Soak 18 (young) cherry blossom leaves brine (3 tablespoons of salt to 1/2 cup of water).

Assembly:

My mum taught me to use plastic cling-film to lay about 2 tablespoons of rice on, flattening it out to an oval shape so that the rice doesn't stick to my hands.

Place about 2 teaspoons of tsubushi an in the centre.

Fold the rice in half sealing the ends together.

Wrap with a leaf and enjoy!

***

I just recently discovered my allergy isn't to wheat but to legumes:
beans and peas -even pea-nuts.

It must have been about the time I started posting to this thread.
Play it again, Sam.

Originally posted by hisamtrois:

You have an allergy to legumes. In Japan many have the same allergy, especially to soy beans.

I never really liked them all that much but they were cheap, readily available and easy to cook.

Also I thought too much of a good thing would be even better for me, as I wasn't all that well.

People can be very silly in their own interests.

If I'd stuck to the traditional British diet of carrots, beef and beer, I'd have had a much healthier lifestyle.

Well I am here now -despite my best efforts. So I can start again.

Originally posted by hisamtrois:

You can read the recipe in my comment for Weatherlawyer san. kashiwamochi...
sakuramochiis
a rice cake for the Girls Day in March.

Happy day, Sam Hisamitsu Endoh san.
Hi, Weatherlawyer!

I saw your links, Sam.
They look uhmmm...
And, these cakes are excellent because they are of rice, no wheat.

BTW, http://files.myopera.com/Tamil/Smilies/Secret.gif - I write only a little English
I am a girl in Januaryhttp://files.myopera.com/Tamil/Smilies/Yes.gif -


Kashiwa Mochi: Azuki Sweet Red Beans and Rice Flourhttp://www.japancentre.com/images/resources/recipes/main_photos/150/medium_d5b7fe01281345e1d9519b98b85bf80e.jpg?1303139276 -


Sakura Mochi (Cherry Blossom Rice Cake)http://tastykitchen.com/recipes/files/2010/03/sakuramochi.JPG -

Hmmm this is delicious Semir. Hi Sam

"Sakura Mochi (Cherry Blossom Rice Cake)" looks fantastic and is beautiful!