We woke up really early to beat the crowd at the Tokyo Skytree. Knowing how unpredictable the weather in Tokyo can sometimes be, we didn’t wanna be committed to buying our tickets in advance and end up going there on a rainy day. Thankfully, the weather throughout the whole time was quite pleasant and the visit went on rather smoothly. Time flies so quickly and before we knew it, it was time for lunch. the conjoining mall to the Tokyo Skytree has a good selection of eating joints from family restaurants to burger delis to choose from. We landed ourselves in a place which we’d always been wanting to visit, Nana’s Green Tea!
I love 桜餅 sakuramochi and eat them whenever I could find them or find time to make them. And it has mostly been the Kansai version where 道明寺粉 domyoji-ko is used. I love love love glutinous rice and enjoy practically everything that comes with it. So I always have a stash of domyoji-ko and pickled sakura leaves at home so that I can make them whenever a craving sets in. Oddly, I’d not made the Kanto version before despite enjoying them several times in Japan. So I guess its a good time to try!
The weather these few weeks has been so excruciatingly hot to the point of being unbearable. It is precisely times like these, that we celebrate and embrace the greatest invention of the 20th century, air-conditioning. Singapore knows no seasons. Its either hot, or hotter, and we can only lament that the cooler months left us too soon as we move into the warmer periods of the year. Alas the almost “spring-like” season during the December to March months was much welcomed, albeit a bit wetter than usual, but at least the heat was much more tolerable. How I wish we were off somewhere cooler. And thoughts like this made me reminiscent our trip to Japan last year. Snow in March, countless macarons and pastries, wagashi… all was but too memorable…
Our first encounter with traditional Japanese confections, better known as 和菓子 wagashi stems from a trip to the Kansai region last spring. These little sweets, often made of very simple ingredients like anko (red bean paste), sesame seeds, japanese candied chestnuts and glutinous or rice flour are delicately designed and crafted, often to reflect the changing seasons. We sampled an assortment of deletable wagashi in Osaka and Kyoto, from candied yuzu to 金糖 kinton-styled 菜の花 nanohana, but none left an impression as strong as 桜餅 Sakuramochi.