Kyoto Cooking Circle monthly recipe
"Minazuki" (soft ‘ice shaped’ sweet with red beans)
"Miso senbei"
(miso flavored crackers)
(skewered rice dumplings with sweet sauce)
menu"Minazuki" is the common Japanese sweet of Kyoto in June. It is made from a triangular cake of rice powder, resembling blocks of ice. People enjoy this refreshing sweet, trying to beat the summer heat and hoping for sound health for the rest of the year.
We would like to prepare three kinds of sweets: minazuki, a fortune cookie version of miso senbei, and mitarashi-dango, a common sweet sold in festival stalls. Let’s take a break with these Japanese sweets.

*"Minazuki" is the old name for the month of June according to the Chinese lunar calendar. It means the waterless month, because people use much water to start planting rice paddies.

"Minazuki" (soft ‘ice shaped’ sweet with red beans)
Ingredients (for 1 milk carton):
100g of flour 100g of amanatto (sugared adzuki beans),
70g of sugar 300cc of water
1 milk carton

  1. Sift flour.
  2. Mix flour, sugar and water in a bowl until the mixture becomes smooth.
  3. Sprinkle the amanatto on the bottom of the milk carton and add sugar/flour mixture.
  4. Seal the milk carton and heat for 7 minutes in the microwave.
  5. Cool completely and put it in the fridge. When chilled, cut minazuki into triangle shaped pieces.
   direction milk carton is useful! (

  Chill minazuki before cutting

"Miso senbei"(miso flavored crackers)
Ingredients (for 15-20 senbeis):
1 egg 1 egg yolk 80g of sugar
1 Tbsp of miso 1 Tbsp of sweet sake 50g of flour
paper fortunes
  1. Sift flour.
  2. Combine all ingredients in a bowl and mix well.
  3. Pour 1 Tbsp of batter to form 3- 2 inch circles on a lightly greased pan.
  4. Turn over when bubbles appear on top surface. Flatten the crackers by a turner to make thin crackers. Cook until the second side is golden brown.
  5. While the crackers are still hot, enclose a paper fortunes inside each of the senbeis and allow to cool.
    direction flatten the crackers by a turner(2.)

    direction making paper fortunes is very enjoyable! (5.)

  To make crispy senbeis, be sure to flatten the crackers while they are cooking.

"Mitarashi-dango"(skewered rice dumplings with sweet sauce)
Ingredients (for 10 skewers of mitarashi dango)
100g of jyoshinko (rice flour) 100g of shiratamako (rice flour)
200cc of water

2 Tbsp of soy sauce 60g of sugar 100cc of water
starch & water mixture (1 Tbsp of water and 1 Tbsp of katakuriko starch)

10 mitarashi sticks (bamboo skewers especially for mitarashi dango)

☆For Dumplings☆
  1. Soak the mitarashi sticks in water. Combine the jyoshinko and shiratamako in a bowl. Gradually add the water and mix well with a wooden spatula until the dough is formed. Knead the dough with your hands until it becomes smooth.
  2. Separate the dough into 30 pieces. Using the palms of your hands, form the dough into small balls.
  3. Put the balls in boiled water and cook for 2 minutes until they float.
  4. Soak the boiled dumplings in water and drain them well.
  5. Thread 3 balls onto wet bamboo skewers.
  6. Grill the skewered dumplings over heat until lightly browned. To prevent burning the skewers, cover them with foil.
      direction boiling dumplings

☆For Sauce☆
  1. Combine soy-sauce, sugar and water in a pan and boil. Gradually add the starch & water mixture and stir until thickened.
  2. Brush or spoon sweet sauce over the top of the dumplings just before serving.
flour milled from Uruchi rice. This rice flour is white color and has light crunchy texture.
flour milled from Mochi rice soaked in water. Water is continually added throughout the milling process. After drying, it’s milled again. This rice flour has smooth texture.
Mitarashi-dango is sold as the special product of Shimogamo shrine in Kyoto. It is made with using water, called the legendary healing qualities from Mitarai Pond. During Mitarai festival at the end of July, people pray for their health and soak their feet in Mitarai Pond because the water is believed to prevent disease.o make crispy senbeis, be sure to flatten the crackers while they are cooking.

Japanese seasonal sweets in June

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