Yumeji, Chiyo Choco, Hydrangeas, and Pannkakor: June Tea Time
Large hydrangea blossoms, slightly drooping as if bowed, wet with rain.
Flowers that brighten up the humid, damp air of the rainy season.
Even though the hydrangeas are in full bloom this year, is the rainy season still a long way off in the Kanto region?
This is a note looking back on a few tea times in June, before the rainy season has even begun.
Yumeji Chiyo Choco
A gift from my third daughter.
She gave me this chocolate saying it was too good for the boys/young boys.
I enjoyed it with great pleasure!
Chiyo Choco - Takehisa Yumeji
I was first thrilled by the hotel's special packaging.
It's hard to decide which one to choose, as they are all delicately crafted combinations of chocolate.
a 10cm x 10cm square, 2mm thick world of Yumeji appears.
Primrose, Ginkgo, Plum, Strawberry, Vines, Art Deco (center).
A Mother's Day gift:Kanendo's dried sweets, Hydrangea.
Ginkgo.
This 'Ginkgo' was such a favorite that it was used for the cover of an art book.
It features a modern design of ginkgo leaves and nuts.
A gentle, mellow milk chocolate.
(From the product description)
A milk chocolate with an exquisite balance.
The cacao and milk are perfectly harmonious.
I want to savor it slowly, little by little, while drinking delicious tea.
The lingering aftertaste goes on forever.
My JK granddaughter chose Art Deco.
'Wow, what is this!? It's a texture and taste I've never had before!'
A unique flavor with a fragrant aroma and a subtle saltiness felt after the smooth sweetness, reminiscent of a biscuit.(From the product description)
'I see! It's a biscuit!' she said, satisfied after reading the description.
I also delivered one to my eldest daughter and JC granddaughter.
'Oh, this is delicious! I'll have it with some black tea,' said my eldest daughter.
It turned into an elegant and exciting tea time with Chiyo Choco.
The magic of chocolate!
Having cake on an Annabelle plate.
A joy during the hydrangea season that has continued since I bought this antique plate nearly twenty years ago.
What I chose this year is Brighton Hotel Lanes' LEMON
a light, romantic, and adorably round sweet.
Crème Chantilly with lemon zest purée
Mascarpone mousse with lemon confiture
Darjeeling crème brûlée with lemon glacage
Darjeeling dacquoise
She was eating it so happily.
One day | I baked pannkakor
Pannkakor are Swedish pancakes, and since they don't use baking powder, they feel a bit like thicker crepes.
I like how Nordic sweets are rational and simple, so I make them often.
Since I made shio-koji, soy sauce koji, and sweet koji with the leftover rice koji from making doubanjiang, I'm baking pannkakor using sweet koji.
Pannkakor (makes five 14cm pancakes)
Egg: 1
Sweet koji: 2 tbsp
Bread flour (whole wheat): 25g
Cake flour (rice flour): 15g
Salt: a pinch
Milk: 140cc
A little coconut oil for frying
*Sweet koji can be made by putting 300g of rice koji and 450cc of water into a rice cooker, covering it with a paper towel, and using the keep-warm function for 5-6 hours.
(I put the rice koji and lukewarm water into a heat-resistant glass container that fits in the rice cooker, then place it in the rice cooker filled with hot water. It's convenient because you can put it straight into the fridge after fermenting.)
An enchanting rose scent.
A wonderful plate painted with herbs that bloom in the Nordic region.
It's hard to tell in the photo, but
elderflower is also painted on it.
Maybe I should buy a seedling after all?
To finish, I top it with as many sliced lemons and saft as I like.
(Saft in Sweden, cordial in England)
Another vintage plate painted with Nordic herbs.
.
Instead of rose, I brew it with rose geranium.
Before the rainy season begins, the herbs are growing even more lushly.
Fennel flowers will bloom soon too.
The hydrangeas are still in full bloom, vibrant in blue, pale pink, deep pink, purple, and white.
Such is my June tea time note.