Ajisai (hydrangea) Mizu Yōkan ; Wagashi
Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ajisai (hydrangea) mizu yōkan ; wagashi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Ajisai (hydrangea) Mizu Yōkan ; Wagashi. Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer. https://www.yu-art-kichijoji.com Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Ajisai (hydrangea) Mizu Yōkan ; Wagashi is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook ajisai (hydrangea) mizu yōkan ; wagashi using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:
  1. Prepare 3.5 g Agar ager
  2. Get 350 ml Water
  3. Prepare 150 g Koshian (bean jam)
  4. Make ready 100 g Granulated Sugar
  5. Take 40 g Nerikiri dough
  6. Take ＋Food colorings
  7. Take Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

In fact, the flower was first discovered in Japan. Viewing hydrangea flower is a tradition here. And of course they sell hydrangea-themed sweets! This is mizu-yokan, a sort of jellied bean paste that is popular in summertime.

Instructions to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:
  1. Ingredients & mold
  2. Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24.
  3. Make 24 small balls with these 3 colors.
  4. Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers.
  5. <Make a Mizu Yōkan part> Put 150ml of water in a pot. Add 1.5g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.
  6. Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold.
  7. <Make Agar Liquid> Put 200ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 2min.
  8. Add 100g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame.
  9. <Decorate Mizu Yōkan with Nerikiri flowers and agar liquid.> Pour the agar liquid to cover the surface of the Mizu Yōkan (Pour in along a mold). Put the 6 Nerikiri flowers. Put the 6 very small balls on the center of these 6 flowers.
  10. Pour a little agar liquid around the small balls. Pour the agar liquid again to cover the flowers. Cover it with plastic wrap and put it in a refrigerator to make it hard.
  11. Unmold it.
  12. Please refrigerate and eat it.

And of course they sell hydrangea-themed sweets! This is mizu-yokan, a sort of jellied bean paste that is popular in summertime. Open: Every day of the year. Anthem to Hydrangea and Firefly: June is my birth month. Maybe that is the reason why I love rain, water-filled rice field, fireflies, and hydrangea.

So that’s going to wrap it up with this special food ajisai (hydrangea) mizu yōkan ; wagashi recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!