Wonders for the palate and the eyes!
Today one of my colleagues working in Osaka brought us traditional Kyoto pastries. What always strikes me is the care that the Japanese take to recall the seasons in the culinary arts. As we are in fall and that the main activity of this season is to admire the colors of autumn leaves, the leaves of two main trees that change color in a flamboyant way (maple and ginko) are represented. Persimmon an autumn fruit is also very present. Glutinous rice powder (kanbai), red bean paste (azuki) and sugar are the main ingredients. For pastries that are jellied, the baker uses agar, additive derived from red algae, discovered in Japan in 1658 by Tarazaemon Mingora.