The Mochi Diaries: Chapter 13 – Mitsuringo 蜜りんご (Honey Apple) Namayatsuhashi 生八つ橋

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Welcome to Chapter 13 of ‘The Mochi Diaries’ (餅の日記), in this post I shall be introducing Mitsuringo 蜜りんご (Honey Apple) namayatsuhashi 生八つ橋!

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It’s almost as if I never run out of yatsuhashi to review, there are just so many varieties and I how I love them so ( ^ω^ )
So every time I head up to Kyoto I always end up coming home with a box! Last year I took a to trip to Arashiyama 嵐山 a rather pretty district of western Kyoto for a day of momijigari 紅葉狩り(Autumn leaves viewing) with some friends. On the way home I picked up this box of Honeyapple yatsuhashi as I had yet to give the flavour a try.

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A note in regards to the packaging, breaking away from the norm the box was squarish with 2 layers of yatsuhashi as opposed to the usual long rectangular box, not that that stopped me opening the second packet soon as I finished the first one however (≧∇≦)

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Now these look more or less identical to the Kuri yatsuhashi 栗八つ橋 (chestnut) that I reviewed a couple weeks ago here.
That said the filling was radically different from any yatsuhashi I have ever tried before, I would consider these Japanese inspired mochi rather than anything traditional to say the least. Most Japanese sweets tend to go easy on the sweetness front most of the time, these however were very sweet and appley, the taste was quite reminiscent of apple pie filling, whilst maintaining the regular yatsuhashi texture and all in all incredibly delicious to the point where I ate the entire box in one sitting!!

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Mochi Diaries: Chapter 12 – Ichigo Daifuku苺大福

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 The Mochi Diaries: Chapter 14 – Haru Yatsuhashi 春八つ橋

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The Mochi Diaries: Chapter 10 – Kaki Mochi 柿餅

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Welcome to Chapter 10 of the Mochi Diaries, Kaki Mochi 柿餅!

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During a recent trip to Nara I picked up one of these boxes, having quite the affinity for anything Kaki 柿 (Japanese Persimmon) related I was quite excited to have a nom these guys.

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Now firstly upon opening them I was completely taken aback at the intricate detail that went into producing every single mochi in the box!

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Made to resemble the fruit of which they are flavored the mochi consist of four separate ingredients.

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I translated the important bit of the diagram above that came in the box explaining what they are made of.

Essentially they are mostly kaki flavored mochi filled with a core of kaki an 柿あん (persimmon flavored red bean paste).
The leaves are made of dango 団子 held in place by a thin piece of konbu 昆布 (dried sea kelp), honestly the konbu is some what annoying since you must remove it before eating each mochi being inedible.

So you ask, ‘but Daniel what is the difference between mochi and dango?’
Well they are pretty much the same thing, the only difference being in the technique used to make them.

When making mochi, you begin by grinding glutinous rice to a paste which is then steamed and l finally pounded into a sticky dough.
Dango on the other hand is made from rice flour that has been mixed with hot water to make a dough, before being boiled in salted water.

Anyhow beyond the novelty of the mochi, the taste was just ok, that said it was more than made up for by the awesomeness of the presentation of the sweets!
3.75/5

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The Mochi Diaries: Chapter 9 – Mochitsuki Special Edition 餅搗き増刊

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The Mochi Diaries: Chapter 11 – Kagami Mochi 鏡餅

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A Mochitsuki Present

2010 03 Mar 240

Today was mochitsuki (mochi making day) at my chuugakkou 中学校 (Junior High School). In what was literally the most touching thing that has happened to me since I arrived in Japan, a couple of my 2年生 (8th grade) students gave me some handmade mochi they made especially for me.
Apparently they had noticed how much my Japanese has improved since I arrived and they wanted to express their gratitude towards me for studying hard everyday so I could speak with them!

The Mochi Diaries: Chapter 8 – Kuri Yatsuhashi 栗八つ橋

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Yes today I bring to you yet another yatsuhashi instalment of The Mochi Diaries, and so this is Chapter 8 – Kuri Yatsuhashi 栗八つ橋.

The Kuri 栗 (chestnut) flavour is a popular mochi filling at this time of year as we are half way through Aki 秋(autumn).

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Of corse there is to be an autumn variation of yatsuhashi and I came across this box at my favourite omiyage shop in Osaka a few weeks ago.

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I’v tried many kuri flavored mochi in the past so I went in pretty much knowing exactly what to expect, however there is the addition of the awesome texture of the yatsuhashi wrappings that always brings the mochi noming experience up to the next level.

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This aside I think I can safely say that these are my least favourite of the yatsuhashi flavours I have tried thus far.
I find the the Japanese autumn flavours to be on the bland side of things, having a large emphasis on starchy vegetables such as Kabocha 南瓜 (Pumpkin), Kuri 栗 (Chestnuts) and Satsumaimo さつま芋 (Sweet Potato). This really shined through with these kuri yatsuhashi, filled with the vaguely sweet kuri paste which I feel doesn’t compliment the outer mochi all that amazingly.
Regardless I still ate them all hungrily however in the future I think I’d prefer to stick with the more traditional cinnamon variety.
3/5

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The Mochi Diaries: Chapter 7 – Ninja (Kusa) Dango 草餅

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 The Mochi Diaries: Chapter 9 – Mochitsuki Special Edition 餅搗き増刊

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The Mochi Diaries: Chapter 7 – Ninja (Kusa) Dango 草餅

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Today I bring to the table The Mochi Diaries Chapter 7 – Ninja (Kusa) Dango 草餅

As a foreword this mochi doesn’t actually have anything to do with ninja, in fact rather than mochi todays review is on kusa dango 草団子 (grass dango). Dango whilst being almost identical to mochi is a separate type of wagashi, generally speaking the difference is that mochi is made by pounding glutinous rice into a dough where as dango is made by adding water to mochiko 餅粉 (glutinous rice flour) and boiling or grilling the resulting dough.

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Now the reason I suspect for the whole ninja packaging is due to the fact that kusa 草 the kanji for grass, though in modern Japanese it is now an archaic reading 草 was once  could be read to mean ‘ninja’, so it’s essentially a pun.

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Unlike any mochi 餅 or dango 団子 I have reviewed thus far, as opposed to the usual mochi outer layer filled with a sweet centre (usually azuki あずき) this kusa dango lies on a bed of anko 餡こ (sweetened red bean paste).

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Rather than just popping them in your mouth, a small a small spoon is provided to scoop the dango up with a little anko on the side.
Fair nomnomnom 3.5/5

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Now as a little bonus, if you have never seen one of these before its a kakigoori かき氷 (shaved ice) machine. During the summer I became somewhat addicted to these delicious treats as they are a great way to cool down. Popular matsuri 祭 (festival) snacks, they come in a wide array of flavours.

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Using the kusa dango I decided to make the traditional ujikintoki kakigori which is topped with sweetened red bean paste, dango and often capped with condensed milk.

Want to read more Mochi Diaries Posts?

The Mochi Diaries: Chapter 6 – Goma Yatsuhashi 胡麻 八つ橋

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The Mochi Diaries: Chapter 8 – Kuri Yatsuhashi 栗八つ橋

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Nunobiki Herb Garden 布引ハーブ園 & Nunobiki Falls 布引の滝

20121016-午後031214.jpgA couple weeks ago towards the end of summer my good friend Matcha-san (a fellow Melbournian) and I spent a day exploring Nunobiki Herb Garden 布引ハーブ園 and the Nunobiki no Taki 布引の滝 (Nunobiki Falls) next door for a chill and relaxing Friday adventure. Situated a couple minutes walk from Shin-Kobe station (the stop the Shinkansen 新幹線 (Bullet Train) passes through) it’s insane that such beauty and wilderness exists literally on our doorstep here in Kobe.

The Nunobiki herb garden sits on the side of Mt Rokko, consisting of a large café and rest house at its peak, further down a sizable greenhouse and a long path lined with every herb imaginable. The easiest way to reach the peak by taking the Shin-Kōbe Ropeway 新神戸ロープウェー (colloquial known as the Kōbe Yume-Fūsen 神戸夢風船 (Kobe Dream Balloon)) a 1.5km cable car for a brisk 10 minute trip to the top of the mountain then walk the casual slopes down. In my opinion view of Kobe granted from the peak of the Herb Garden is far superior to that of Port Tower and I highly recommend a day up there. At 700¥ all the way up it was certainly not expensive also!

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The cable car entrance point.

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The view of Kobe on the way up was fair amazing.

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Matcha and I on the way up.

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Sample of steel cable that supports the cars.

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A model of the Herb Garden

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Sights along the walk back down.

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Here are a couple photos of the views from Nunobiki Herb Garden,

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After a relaxing morning casually strolling around the gardens we decided to head off to see the Nunobiki Waterfalls which is considered to be one of Japan’s one of the greatest divine falls alongside Kegon Falls and Nachi Falls.

Much to my amusement I forced Lady Matcha to go bushwacking (its an australian term) to the nearby waterfalls next door, a task she was not at all dressed to embark on!

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In the end it was totally all worth it as quite clearly Nunobiki Waterfalls are a little bit amazing ❤

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A couple funny little signs I spotted along the way.

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To add to the awesomeness of this place there is also a little traditional Japanese restaurant on the top of the mountain overlooking said waterfalls.
We ended up talking to the little old obaa- chan that runs the place for a good half hour! She’s meccha sweet!

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Here are some photos of the menu for the place which specializes in ramen, the item labled おすすめ (recommendation) is their specialty Nunobiki Ramen 布引ラメン (Thread-pulling Ramen) which I tried.

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After devouring this bowl whist looking out at an amazing view it too has become my おすすめ and at 500円 why not ^_^

Australian Cultural Festival Board

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With today being the eve of the Bunkasai 文化祭 (Cultural Festival) at my base JHS, I have been hard at work all week creating an Australian cultural booth, this is my sign to point visitors in the right direction tomorrow 😀

Did I really need to colour in the entire thing blue……

Well lets just say there are 2 ways to do things, the right way and the Tako way!