Wagashi is good for you!

I found this article on the Japan Times website, detailing the nutritional information of wagashi (Japanese sweets) and yogashi (Western sweets).

http://search.japantimes.co.jp/cgi-bin/ek20110120wh.html

It confirms everything I knew to be true when I lived in Japan and made semi-weekly pilgrimages to a wagashi store about two miles away from my regular subway stop.

About once a week I would buy a container with five reasonably large wagashi balls ~ generally some sort of daifuku, ohagi or dango, while on one noteworthy week it was fruit-flavored paste covered with a translucent coat of kudzu jelly.

Each time, I would head home with the intention of eating two or three that night, and the rest the next day. The only times I ever ate fewer than all five on one day were those occasions when someone stopped over for tea and conversation. Basically, wagashi were dinner.

But I justified this by reminding myself of the ingredients list. For most basic wagashi, there are pretty much just three basic ingredients: glutenous rice, red beans and sugar. Sure, sugar isn't the best, but beans and rice are definite dinner material! It's not like I was eating cake and ice cream for dinner. (I make no effort to justify that one; I just own the unhealthiness.)

Pssst, don't tell my mom any of this! ^_^

Spring is coming!

This week in tea class, one of my classmates brought in a seasonal sweet that she had made.  She called it shitamo'e, or budding grasses, because it looks like the beginning of spring underneath the snow.

Isn't it lovely?

Counterintuitively, because it is late February we performed a particular temae that is meant to keep things feeling warm during a very cold part of winter.  However, while walking around the neighborhood where I work the other day, I saw my own shitamo'e, in the form of the first daffodil shoots of the season.