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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ajisai (hydrangea) mizu yōkan ; wagashi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Ajisai (hydrangea) Mizu Yōkan ; Wagashi is something that I have loved my whole life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Get 3.5 g Agar ager
  2. Get 350 ml Water
  3. Prepare 150 g Koshian (bean jam)
  4. Take 100 g Granulated Sugar
  5. Prepare 40 g Nerikiri dough
  6. Make ready ＋Food colorings
  7. Prepare Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

By the way, this is an inedible ajisai leaf so don't eat it. This is cold, smooth and refreshing Mizu-Yokan! This small mizu-yokan using kanten or agar firms up quickly even if at room temperature so it is very easy to make. Ajisai (hydrangea) Mizu Yōkan ; Wagashi Agar ager • Water • Koshian (bean jam) • Granulated Sugar • Nerikiri dough • ＋Food colorings • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)" Hydrangea (Ajisai in Japanese) is the sign of the rainy season in Japan.

Steps 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.

This small mizu-yokan using kanten or agar firms up quickly even if at room temperature so it is very easy to make. Ajisai (hydrangea) Mizu Yōkan ; Wagashi Agar ager • Water • Koshian (bean jam) • Granulated Sugar • Nerikiri dough • ＋Food colorings • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)" Hydrangea (Ajisai in Japanese) is the sign of the rainy season in Japan. The flower is adored and honored by most of the Japanese like they do for ume, sakura and irises. In fact, the flower was first discovered in Japan. Viewing hydrangea flower is a tradition here.

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