Natane No Sato
History of Natane no Sato
The "Rapeseed Flower Village" wagashi was made first by a member of the Matsue clan between 1804 and 1818. His name was Doujun and he learned how to make the "Yamakawa" wagashi which is similar to the "Rapeseed Flower Village" wagashi. After he returned home from a trip, he saw the view of butterflies filtting around the rapeseed flower field on the way to the Kandenan teahouse with Fumai. He based the "Rapeseed Flower Village" wagashi on this scene. Its recipe was lost during the Meiji Restoration, but Eizaburo Oka of the Saneido wagashi shop recreated the "Rapeseed Flower Village" wagashi again in 1929.
“Natane no sato” Culture
“Natane no sato” was revived in 1929. It was loved by Matsudaira Fumai. “Natane no sato” resembles flying butterflies in a rape feed field. It’s a traditional tea cake. It’s one of the three best wagashi in Matsue.
Roots of the name “Natanenosato-菜種の里”
Natanenosato is the famous of wagashi in Matsue, gets its name from Matsudaira Fumai’s waka. This is Fumai’s waka translated by us into English. Suzuna is blowing. Morning wind is blowing in a field. A lot of butterflies are fliting. Sleeves gradually are increasing. This poem’s meaning in spring, Suzuna which is a kind of turnip is blooming in the morning wind in a field.The field is blowing wind. A lot of butterflies are flitting in the wind. It seems as if the author thought of many girls wearing Kimonos with fluttering sleeves.
Recipe of Natane no Sato
Ingredients Sugar Glutinous rice (mochi) that has been steamed dried and then finely milled to make rice powder Puffed rice Red food coloring Yellow food coloring Yellow food coloring was traditionally made with the fruit from cape jasmines – a type of gardinia
①Combine sugar, glutinous rice, food colorings and unpolished rice in a bowl.
②Spray water on them with a spray bottle.
③Whisk them to combine evenly. If you don’t knead well, separate.
The Wagashi craftsman said, "I always knead for more than 20 minutes.”
④Alternate between step 2 and 3 until it become hard.
⑤Place the mixture the square block mold and gently press it into a block shape.
⑥Remoove from the mold and it is ready to cut and serve.
Ingredients Sugar Glutinous rice (mochi) that has been steamed dried and then finely milled to make rice powder Puffed rice Red food coloring Yellow food coloring Yellow food coloring was traditionally made with the fruit from cape jasmines – a type of gardinia
①Combine sugar, glutinous rice, food colorings and unpolished rice in a bowl.
②Spray water on them with a spray bottle.
③Whisk them to combine evenly. If you don’t knead well, separate.
The Wagashi craftsman said, "I always knead for more than 20 minutes.”
④Alternate between step 2 and 3 until it become hard.
⑤Place the mixture the square block mold and gently press it into a block shape.
⑥Remoove from the mold and it is ready to cut and serve.
Taste
It is sweet and it goes well with powered green tea.
It is sweet and it goes well with powered green tea.
Texture
It is almost the same as Yamakawa (Wagashi #2 blog). -fluffy -moist -melts in your mouth
Visual
It makes you think of a flower garden full of rapeseed blossoms. And you can see some puffed rice in it and it makes you think of butterflies.
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