[personal profile] radhardened
The Urasenke Midorikai Alumni Association (UMAA) contributed wagashi recipes is easily the largest English-language collection of wagashi recipes suitable for chanoyu. Here are some other recipes I've found for wagashi that are suitable for chanoyu. Please comment if you have others!

  • Yatsuhashi is a classic Kyoto sweet.
  • Botamochi and ohagi (same recipe) are especially appropriate around the spring and autumn equinoxes, respectively.
  • Uguisu mochi gets its color from green kinako. A different green mochi sweet, kusa mochi, gets its color from yomogi (mugwort).
  • Some may consider walnut yubeshi a bit rustic for tea, but we served it to Oiemoto for the 2011 Midorikai Christmas Chakai in yuzu, black sesame, and shoyu/kurozato varieties.
  • Also on the rustic side is kintsuba, a block of yokan coated in a thin batter and griddled; sweet potato kintsuba is a notable variation.
  • On a field trip to Oimatsu, our class learned how to make kizatou, suhama, and uchimono.
  • There are two basic types of sakuramochi: kanto-style and kansai-style, a recipe for the latter of which is in the UMAA recipe collection linked above. Kashiwamochi is similar except with "regular" mochi instead of domyoji or crepe, wrapped in an oak leaf instead of a cherry leaf, and usually white instead of pink.
  • Nerikiri is a smooth, sweet dough that can be formed into an endless variety of shapes, including a peach and a chrysanthemum.
  • Chakin shibori is a versatile form that can be made from various foundation ingredients to suit different seasons and themes: sweet potato chakin shibori and kuri kinton are two examples. A wide range of sweetened purees can be used—squash, pumpkin, fava beans, peas…
  • Mizu yokan and sweet potato yokan recipes are easy to find in English.
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