Simple Way to Make Award-winning Ajisai (hydrangea) Mizu Yōkan ; Wagashi

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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ajisai (hydrangea) mizu yōkan ; wagashi. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ajisai (アジサイ, Ajisai) was a kunoichi of Amegakure. In the anime, during the start of Amegakure's civil war, Ajisai was one of many to become left in awe hearing about "Pain"'s power from "Lady Angel".

To get started with this recipe, we have to first prepare a few components. You can have ajisai (hydrangea) mizu yōkan ; wagashi using 7 ingredients and 12 steps. Here is how you can achieve that.

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. Make ready 100 g Granulated Sugar
  5. Prepare 40 g Nerikiri dough
  6. Prepare +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)"
Instructions 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.

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I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the cr. https://www.yu-art-kichijoji.com Mizu Yōkan is a popular summer Wagashi. Ajisai (アジサイ, Ajisai) was a kunoichi of Amegakure. Following her death, she became the second Animal Path of the Six Paths of Pain. In the anime, during the start of Amegakure's civil war, Ajisai was one of many to become left in awe hearing about "Pain"'s power from "Lady Angel". Mizu yokan with delightful chestnut inside red bean jelly, this easy and chilled Japanese sweet is perfect to enjoy on hot days. This post may contain affiliate links. Mizu yokan is a chilled Japanese dessert made of red (or white) bean jelly, popular in the summer. There are several flavor varieties of yokan and mizu yokan. Examples of additional ingredients include foods such as chopped chestnuts, sweet potato, and fruits. 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. The park is only open during the month of. Hydrangea, Ajisai in Japanese is the sign of the rainy season in Japan. It is a kind of flower that is adored and honored by most of the Japanese like they do Pink hydrangeas in Jouju-in, Kamakura. Photo Credit: Ken FUNAKOSHI at Flickr. In Japan many think of the rainy season or perhaps hydrangeas 紫陽花/ ajisai! Mizu yokan is a light Japanese summer dessert made with red bean paste and agar-agar. The combination results in a creamy treat with a jelly-like consistency. Since it is always served chilled, it is typically enjoyed during the warmer seasons.

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

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