創意和果子 Creativity blooms for Japanese confections in summer

創意和果子 Creativity blooms for Japanese confections in summer

繡球花

Creativity blooms for Japanese confections in summer

2011/06/22

Hydrangea as interpreted by Kasho Kikuya, center, and clockwise from top: Toshimaya; Toraya; Kasho Kikuya; Ryoguchiya Korekiyo; Tsuruya Yoshinobu; and Toraya. Some of the confections are limited production items. (The Asahi Shimbun)

With rainy season at its height, one flower seems to thrive and bloom in the seemingly never-ending drizzle that blankets much of Japan during the early summer months.

While nowhere celebrated like the cherry blossoms, the hydrangea, with its petals in hues of blue, purple, pink and white, adds flair and color to an otherwise monotonous and gloomy season.

So it seems fitting that the flower is a popular theme chosen by creators of Japanese confections, whose intricately designed sweets attempt to capture the sentimentalism surrounding the changing of seasons.

A sampler of the various hydrangea-themed morsels created by artisans at various confectionaries shows the diversity of the ingredients and techniques that are used to create wagashi, or Japanese confections.

One morsel features a ball of bean paste sprinkled with blue- and purple-colored gelatin to recreate an entire grove of hydrangeas. Another more simple creation made of a pinkish, marzipan-like concoction of bean paste, glutinous rice and sugar features a single flower with four squarish petals, while yet another tries to emulate the image of dew lingering on the leaves and petals.

"The shapes, colors and names are essential in creating a sense of the season in wagashi," said Keiko Nakayama, a chief researcher at the Toraya Archives Toraya Bunko, which records the history of Tokyo-based Japanese confectionary Toraya.

According to Nakayama, Toraya, established nearly 480 years ago, has 3,000 titles for confections, some of which are documented in old scriptures.

While adhering to tradition, Japanese confections have also reflected the times.

"With abstract designs, there is the joy of trying to imagine what is being portrayed while listening to the titles. However, many recent confections seem to pursue a realist approach," Nakayama said. "It's a little sad to think that the sense of playfulness has been lost."

While appetites become thinner with the approaching summer heat, the creativity of wagashi artisans appear to reach the apex.

With the arrival of such seasonal motifs as peonies, morning glories, goldfish, fireflies and crystal-clear streams, confectionaries try to evoke a sense of coolness to match the summer weather with "kudzu" and "kanten" (agar) gelatin and other translucent or watery ingredients.

It's not just the artisans who are changing with the times. According to Nakayama, people nowadays are breaking away from the traditional image that wagashi is enjoyed best when served with green tea.

"Some customers tell us that they enjoy their 'yokan' (bean paste jelly) with espresso or cognac," Nakayama said.

Toraya Gallery on the second floor of Toraya's main office in Tokyo's Akasaka district occasionally features exhibitions on wagashi.

banana split

Spotlight:

Banana Split

What's in a banana split? Well, obviously you start with a banana. Split it in half and lay it in an oblong dish. On top of it, plop three scoops of ice cream — traditionally, chocolate, vanilla and strawberry. On one scoop, pour pineapple sauce; on one, chocolate syrup; and on the third, butterscotch topping. Top it all off with whipped cream, crushed nuts and a maraschino cherry. Voilá! Banana split! There are a few people and places that take credit for the tasty dessert. Some say it was born at a soda fountain in a drugstore in Latrobe, Pennsylvania, in 1904, and cost 10 cents. Wilmington, Ohio, also likes to take credit, and to celebrate, they have an annual Banana Split Festival June 10-11. It's not particularly good for your waistline, but it's a lot of fun!

Quote:

"I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice-cream." — Heywood Broun

tomato paste

《中英對照讀新聞》Eating pizza can stop sunburn 吃披薩可防曬傷

◎鄭寺音

Eating pizza covered in tomato paste helps beat sunburn and wrinkles, say scientists.

科學家說，吃覆蓋番茄醬的披薩，有助對抗曬傷與皺紋。

Volunteers who stuffed the topping for 12 weeks had a third more protection against UV rays and higher levels of anti-ageing procollagen.

志願者吃這種口味的披薩12週後，對紫外線的防護能力增加3分之1，抗老化的前膠原蛋白含量也較高。

Researchers believe lycopene, the powerful antioxidant in tomatoes which gives them their colour, is responsible.

研究者相信，給予番茄顏色的有效抗氧化劑茄紅素，是原因之所在。

It has the ability to neutralise harmful molecules produced in skin exposed to UV rays.

它有能力中和皮膚暴露於紫外線時製造的有害分子。

The chemical, known to slash the risk of prostate cancer, is boosted by cooking.

這種化學物質，已知可減少攝護腺癌的風險，可藉著烹調增加。

And paste for pizzas is made from highly concentrated cooked tomatoes.

披薩的醬是從高度濃縮的烹煮番茄製成。

Volunteers ate five tablespoons of it plus ten grams of olive oil a day, while a control group had only oil.

志願者每天吃5湯匙的番茄醬，加上10公克的橄欖油，對照組則只吃橄欖油。

Prof Lesley Rhodes, of the University of Manchester, said："Tomatoes can’t replace sun creams but may be a good additive."

曼徹斯特大學的羅德斯教授說：「番茄不能取代防曬乳液，但或許是個不錯的添加物。」

新聞辭典

slash：深砍、割破 、鞭打、大幅削減、苛刻批評。例句：The reviewers slashed the composer’s work.（評論家猛烈批評這位作曲家的作品 。）

paste：糊狀物、醬、膏。例句：She spread some tomato paste on the fried fish.（她在炸好的魚上塗了一層番茄醬。）

stuff：大吃。例句：They’d been stuffing themselves with snacks all afternoon, so they didn’t want any dinner.（他們整個下午大吃零食，所以完全不想吃晚餐。）