Japanese Vocabulary
- Chado : Way of tea, Japanese tea ceremony involving ceremonial preparation of powdered green tea (Matcha)
- Wagashi : Traditional Japanese sweets served with tea
- Daifuku: Japanese mochi sweets; literally means "Great Luck"
- Matcha: Powdered green tea
Japan hearts tea! Yes definitely do! Although tea started its roots in China when the second emperor of China, Shen Nung, discovered tea as the leaves blew into his cup of hot water... or so the story goes. Rumour has it that a monk brought it to Japan and by 12th century it spread to the samurai.
During the 16th century, Sen Rikyu established the foundation of Chado 茶道 (The Way of Tea) or the Japanese tea ceremony. It has been part of Japan culture since then and it can take as long as four hours!
Nowadays, there are tons of school for Japanese Tea Ceremony and, yes it is quite pricey, but the experience is both refreshing and unforgettable. Japanese people aren't the only one who hearts their tea, because when tea reached the West around 1600s the British caught the tea bug and the first tea is sold as a health beverage in London, England at Garway's Coffee House.
The price of tea was so expensive that only the rich and the royalty had easy access to it. Later on Thomas Twinning, served it in his coffee house in London. Today tea is a very strong aspect of the British culture.
Minamoto Kitchoan, a teahouse with branches in Singapore, New York and London (where else!) serves amazing green teas and often times have crash courses on Japanese tea ceremony. Their wagashi and daifuku (traditional Japanese sweets often served with tea) are to die for.
When it comes to tea, the Britons prefer to drink theirs with milk and honey while the simplicity of the green tea is more appreciated in Japan where tea is best served with amazing cakes (daifuku) ...
Wherever in the world you enjoy a nice cup of tea, it's always best enjoyed with the company of dear friends.
Step-by-step:
Prepare anko filling, form 12 small balls (marble sized) and set aside.
Prepare a smooth surface, such as a cutting board, by coating with corn starch; be generous, as the dough that will be spread out will be very sticky.
In a microwave bowl or measuring cup, heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the corn starch coated surface. The dough, called mochi, will be very hot!
Spread mochi out until thin. Using a knife, cut into 12 even sized pieces. Coat the palms and fingers of your hands in corn starch. Spread each piece out as thin as possible, keeping in mind the mochi is hot. Place an anko ball in the middle, then wrap the mochi around the ball, forming a bigger ball. Roll in corn starch and set on a plate coated with corn starch or a piece of wax paper.
Serve warm or cool. Store in an airtight container. Very perishable.
Recipe for Japanese Daifuku sweet treats to go with a Japanese tea party:
Ingredients:
* 1 c. sweet or glutinous rice flour (available from Asian markets)
* 2/3 c. water
* 1/4 c. sugar
* corn starch (approx. 1/2 c.)
* anko filling (Red bean paste available in Asian markets)
Ingredients:
* 1 c. sweet or glutinous rice flour (available from Asian markets)
* 2/3 c. water
* 1/4 c. sugar
* corn starch (approx. 1/2 c.)
* anko filling (Red bean paste available in Asian markets)
Prepare anko filling, form 12 small balls (marble sized) and set aside.
Prepare a smooth surface, such as a cutting board, by coating with corn starch; be generous, as the dough that will be spread out will be very sticky.
In a microwave bowl or measuring cup, heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the corn starch coated surface. The dough, called mochi, will be very hot!
Spread mochi out until thin. Using a knife, cut into 12 even sized pieces. Coat the palms and fingers of your hands in corn starch. Spread each piece out as thin as possible, keeping in mind the mochi is hot. Place an anko ball in the middle, then wrap the mochi around the ball, forming a bigger ball. Roll in corn starch and set on a plate coated with corn starch or a piece of wax paper.
Serve warm or cool. Store in an airtight container. Very perishable.
Party Idea:
Check out these great resources and put together a Japanese tea party for you and your friends!
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