Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, ajisai (hydrangea) mizu yōkan ; wagashi. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ajisai (hydrangea) Mizu Yōkan ; Wagashi is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Ajisai (hydrangea) Mizu Yōkan ; Wagashi is something which I’ve loved my whole life.

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. Great recipe for Ajisai (hydrangea) Mizu Yōkan ; Wagashi.

To begin with this recipe, we have to prepare a few ingredients. You can cook ajisai (hydrangea) mizu yōkan ; wagashi using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:

1. Prepare 3.5 g Agar ager
2. Prepare 350 ml Water
3. Take 150 g Koshian (bean jam)
4. Get 100 g Granulated Sugar
5. Make ready 40 g Nerikiri dough
6. Prepare ＋Food colorings
7. Prepare Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"

Prepping time does not include time spent for chilling Mizu Yokan. Steps to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi: Ingredients & mold Ajisai (hydrangea) Mizu Yōkan ; Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the cr. https://www.yu-art-kichijoji.com 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.••• Hydrangea, Ajisai in Japanese.

Steps to make Ajisai (hydrangea) Mizu Yōkan ; Wagashi:

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.

I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the cr. https://www.yu-art-kichijoji.com 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.••• Hydrangea, Ajisai in Japanese. Ajisai (hydrangea) Mizu Yōkan ; Wagashi Agar ager • Water • Koshian (bean jam) • Granulated Sugar • Nerikiri dough • ＋Food colorings • Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)" Hydrangea (Ajisai in Japanese) is the sign of the rainy season in Japan. Ajisai (hydrangea) Mizu Yōkan ; Wagashi. The hydrangea is a flower native to Japan , where it is called ajisai.

So that’s going to wrap it up for this special food ajisai (hydrangea) mizu yōkan ; wagashi recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!