How to Cooking Appetizing Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Angel Lopez
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How to Cooking Appetizing Ajisai (hydrangea) Mizu Yōkan ; Wagashi
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How to Cooking Appetizing Ajisai (hydrangea) Mizu Yōkan ; Wagashi Delicious, fresh and tasty.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi. 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.

I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.

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. 紫陽花（Ajisai）;Hydrangea is a flower in the rainy season in Japan.

You can have Ajisai (hydrangea) Mizu Yōkan ; Wagashi using 7 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Ajisai (hydrangea) Mizu Yōkan ; Wagashi

  1. You need 3.5 g of Agar ager.

  2. Prepare 350 ml of Water.

  3. You need 150 g of Koshian (bean jam).

  4. It’s 100 g of Granulated Sugar.

  5. It’s 40 g of Nerikiri dough.

  6. It’s of ＋Food colorings.

  7. You need of Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)".

We love to have Wagashi formed in this flower in that season..

How to make "Ajisai (hydrangea) Mizu Yōkan" __ Yu-Art.

Hydrangea (Ajisai in Japanese) is the sign of the rainy season in Japan.

The flower is adored and honored by most of the Japanese like they do for ume, sakura and irises.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi step by step

  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..

In fact, the flower was first discovered in Japan.

Viewing hydrangea flower is a tradition here.

Mizu Yokan (sweet beans jelly) is a popular Summer sweet in Japan.

We set bean jam with agar.

It contains a lot of water.