SweetPersimmon

Here are few photos of sweets made by students.  I am especially charmed by the little green frog. From SweetPersimmon

Yuki no ume

Kanten comes in many types, from powder, to threads, to dried blocks.  The trick is to get the ratio right.  We used a powder that I was ...

This Saturday, May 25th is the summer sweets workshop It will take place at Issoan Tea School, 17761 NW Marylhurst Ct. Portland, OR 9722...

The delicious sweet we have in April called Sakura mochi is composed of a bean paste and sweet sticky rice wrapped with a pickled cherry l...

Shiro an is a basic ingredient for making wagashi, or Japanese tea sweets.  This white bean paste can be colored, hand formed, molded an...

  I have had a few requests to see what the sweets were like for Hatsugama.  I neglected to take photos of the sweets last week, but this...

I know for many of you sweets are one of the reasons that you come to class to drink tea.   I hope you have all appreciated my poor attempt...

As part of my tea study, we delve into the realm of Japanese sweets making, or learning how to make wagashi. As a self-defined foodie, I am ...

I have a tea friend in Seattle who has been collecting whimsical things to use for an April Fool's Day chakai.  I love his sense of humo...

Originally the term kashi meant fruits, berries or nuts. Literally, higashi means dry sweets. These are sweets for usucha or thin tea as o...

The sweet we had at Robiraki was a sweet bean soup, called zenzai. It is especially welcome at Robiraki when the weather has turned cold an...

One thing I love about Japanese tea, they always serve wagashi (general name for sweets). It is practically impossible to count how many d...