🌱Japanese traditional sweets "Minaduki". Special Wagashi in June.

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🌱Japanese traditional sweets "Minaduki". Special Wagashi in June.

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Kyodokan ~Japanese culture to the world~

Күн бұрын

Hello everyone! I'm Ryusei.
Today I introduced "Minaduki" which is made mostly in June.
Minaduki is made as 2 symbols.
First is the triangle shape of it. Long ago people expresses this triangle shape as ice. Because in June it was very hot and it was almost impossible for all people to get ice long ago. So they make people feel like cool from Minaduki.
Second is the red color of Azuki red bean. In Japan people thought that this red color warded off the evil spirit and people wished they can cultivate rice and vegetable without any troubles.
That's why they made "Minaduki"
Thank you for reading.
I'd like to know your country' sweets which has special meaning.
If you like ,please teach me.
Recipe
Flour 　　　 80 grams
Sugar　　　　　 110 grams
Jyouyou powder　　8 grams
Potato starch　　　 4 grams
Water　　　　　　 235 grams
Red beans Mitsuni 100 grams
00:00 opening
00:19 calligraphy
01:21 make Minaduki
08:16 ending
#japan #japanesefood #japaneseculture #cooking #homemadefood #japanesesweets #wagashi #redbeans #traditionalfood #traditionalrecipe #japanlife #japon #japonais

Пікірлер: 18

@johnNJ4024 2 ай бұрын

Konnichiwa Ryusei-san! :) Minaduki looks delicious! I will try making it next week. Domo arigato!

@kyodokan.japanese.cuisine 2 ай бұрын

Konnichiwa! Yes! It’s delicious! Please try it. The tip of making it is that we should steam it until the surface solidifies. I hope you enjoy Minaduki!

@Max-dm8ee Ай бұрын

Amazing as always, Ryusei-San! The Minaduki look delicious. I hope I can try them once in Japan.

@kyodokan.japanese.cuisine Ай бұрын

Thanks a lot! Yes, please try it :)

@13c11a 2 ай бұрын

The Minaduki looks delicious. Can you also serve it cold? Please tell us how to prepare the Red bean Mitsuni. Thank you.

@kyodokan.japanese.cuisine 2 ай бұрын

Yes, it’s delicious! No, I serve it at room temperature. Because if we preserve it in the fridge, Minaduki becomes hard. I introduced how to prepare Mitsuni in this video! Thank you for watching! 🌱How to make Koshian and Mitsuni. This knowledge is useful for making or enjoying Wagashi. kzfaq.info/get/bejne/pt6ZoM-D19y4gJ8.html

@AiraXue 2 ай бұрын

Wow, Ryusei-san your calligraphy work was gorgeous. I'm so jealous of people with steady hands 😅 And I've never heard of this dessert before but I am super curious to try it! The texture makes it sound like I would enjoy it. Hmm where I live currently has the normal four seasons, but I grew up in Northern Canada (we were 4 hours east of Alaska) so it would normally start snowing in October and it wouldnt stop until mid march. Then it would rain like crazy in April and May. It didnt really heat up until late June/early July and summer for us only ever seemed to last for a few weeks before fall came and we went right back into the long winter 😂 I much prefer having a shorter winter now

@kyodokan.japanese.cuisine 2 ай бұрын

Thank you! Actually I began to practice calligraphy when I was 21 years old. First time my calligraphy is not good😂 But I kept practicing! I’m very glad. I gave a new information to you. Oh! Did you grow close to Alaska. It’s absolutely very very cold⛄️ Have you ever seen aurora? In Japan there are so many people to see aurora. Of course I’d like to see it. Yes, I agree with you. Thank you for your nice information!!

@AiraXue 2 ай бұрын

Well it seems your practice has paid off! I'm very impressed with your skills :) Yes, I did get to see the Aurora Borealis! It didn't happen super often where I grew up and it usually happened really late at night but there were a few times Mom would let me stay up to see it 😄 It's beautiful to see

@kyodokan.japanese.cuisine Ай бұрын

Thank you! I’m very glad you said that😁 That’s amazing! I didn’t know it happens really late. Thank you for teaching me about Aurora!

@Ieatlikeabird-mh7tz 2 ай бұрын

How many alphabets are there in the Japanese language.Your calligraphy is impressive.Your Minaduki is aesthetically made and looks so delicious.We must visit Japan in summer ,sounds a fun time to visit and eat.What is the ingredient that acts as a glue in the cake,is there any gelatine in it?

@kyodokan.japanese.cuisine 2 ай бұрын

In japan, we use “hiragana”, “katakana” and “kanji”. “hiragana” and “katakana” are 46 each. And kanji is over 2000! So we learn kanji from elementary school to high school. Thank you! Actually calligraphy is my favorite Japanese culture too! What I used as a glue is that flour,joyuyou powder and potato starch. I didn’t use gelatin.

@Ieatlikeabird-mh7tz 2 ай бұрын

@@kyodokan.japanese.cuisine Since you speak English as well as your mother tongue,which is harder to learn,in your opinion,English or Japanese language? I grew up speaking French with my mum and spoke English with my father, I thought everybody spoke both English and French till I started school!! I think Japanese is a hard language to master unless you started very young.

@kyodokan.japanese.cuisine 2 ай бұрын

I think it's a bit harder to learn japanese. Because, to master japanese you need to learn "hiragana" ,"katakana" and "kanji". But for japanese, we are very hard to master English as well. Because usual japanese school, we learn just words ,grammar and reading. We don't have a chance to speak in English in the class. In the future this situation will be improved. Your mother speaks French and you also speak French! That's amazing!

@zzing 2 ай бұрын

拝謝申し上げます I loved the look of the nagashikan mold you used, and doubly so when I saw that it was two parts! Could a nagashikan be used for cheese cake by chance, or what else can it be used for? - if I wanted to buy one. Finding Jyouyou powder looks like it may be difficult. I am in Southern Alberta in Canada, we have a very moderate temperature right now but it is always dry - which makes the summers almost always tolerable except a few weeks! This is the perfect time to make something involving strawberries. Like a Japanese cheesecake with a strawberry compote on top!

@kyodokan.japanese.cuisine 2 ай бұрын

Thank you for watching! Yes, it’s very convenient. We use it to make Yokan(it’s Japanese sweets like a jelly) and Atsuyuki tamago(it’s TAMAGOYAKI which is often served sushi restaurants) and so on. Anyway it’s a necessary tool! Yes, probably it’s difficult. Even in Japan I need to go to the sweet specialty store. But if you find jyoshinko, you can use it instead of Jyouyou powder. That’s nice! In Japan, it becomes hotter. I just searched about Alberta. The view of Fish creek park is wonderful! In the future I’d love to visit Canada. I love cheesecake topped with strawberries! That’s amazing combination:) Thank you!

@zzing 2 ай бұрын

@@kyodokan.japanese.cuisine it’s funny that I could visit fish creek park its about twenty minutes away - I will put it on my list! I think I might have found what you mentioned with a slightly different romanization: “Joshinko is fine flour made of Japanese short-grain rice. Use it for wagashi, such as dango, some mochi desserts, and zenzai.” Is that the alternative you mentioned based on description? It seems a lot easier to locate!

@kyodokan.japanese.cuisine 2 ай бұрын

Just 20 minutes! Sorry I made a mistake. Joshinko. You’re right. Yes, I’d like to tell you “Joshinko”. I hope you find it!