"Souka-Monyo (Wild Vegetal Pattern)" |
水無月のテキスタイルデザインは「草花文様」。
唐草の流れに合わせて、草や花が世界を作っていく様子を表現したテキスタイルです。唐草を豆のつるに見立てて、この時期旬のえんどう豆で御菓子を作りました。
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The concept for June is "Wild Vegetal Pattern"
The textile expresses how plants and flowers create their own world through their growth.
We created wagashi using green peas, which are in season now. And the plants in the textile pattern are reminiscent of green pea vines.
豆の鞘の形にした外郎に白餡をのせ、その上に丸めたえんどう餡を並べて寒天をかけてあります。えんどう餡は、ゆでたえんどう豆を裏ごしして砂糖加えたもので、豆の味がしっかりと感じられます。
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We used white anko on the outer shell and shaped it into a green pea pod and on top of that we have placed rounded anko made of green pea and coated in kanten jelly.
Green pea anko consists of pureed boiled green pea with sugar and you can pick up the strong aromatic notes of the green pea.
Ikenobo*
Ikenobo is the original school that produced ikebana (traditional Japanese Buddhist floral design) as a unique artform in Japan
over five centuries ago and continue to spread awareness and knowledge of the ikebana tradition worldwide.