平成27年の「和菓子になったテキスタイルデザイン」のテーマは“野菜”。四季折々の野菜をポップなテキスタイルデザインで発表し、そこから御菓子をイメージしていきます。もちろん素材としても旬の野菜を取り入れていきます。SOU・SOU×亀屋良長による”野菜和菓子”をお楽しみください。
"Wagashi inspired by SOU・SOU's original textile design" in Heisei 27; the theme of this year is vegetables. We are going to release pop textile designs in the motif of vegetables for all four season. Of course, we are using seasonal vegetables in ingredients. We hope you enjoy "vegetable wagashi" made by "SOU・SOU × Kameya Yoshinaga".
"Textile Name:Kinoko"
There are many kinds of kinoko (mushrooms).
Such as matsutake, shiitake, nameko ,maitake, enokidake, mushrooms, and so on.
They were used to be grown up naturally in forests and mountains, but these days, they are mostly cultivated. Its shapes and colors are unique and picturesque therefore it became a fun design.
霜月のテキスタイルデザインは、きのこ。図案にも描かれている4種のきのこ（しめじ、なめこ、えりんぎ、しいたけ）を使った、ちょっと変わり種な和菓子を作りました。
白餡をクルミ入りの道明寺で包み、その上から蜜漬けして軽く乾燥させたきのこをまぶしています。
仕上げにかけているみたらしだれ（昆布だし、醤油、水飴、吉野葛）は、口当たりが良いように少し温めています。
November's textile design is about mushrooms. We made up a novel wagashi, a traditional Japanese confectionary, using four different kinds of mushrooms: simeji, nameko, eringi, and shiitake. Sweetened white bean paste is wrapped with doumyouji, a kind of rice cake (mochi) mixed with walnuts. Mushrooms on top were soaked in syrup and semi-dried. As a finishing touch we put mitarashi-dare over it, which is a sweet soy glaze made of soy sauce, a kelp, syrup and kudzu vine from Yoshino. The sauce is heated up a little to produce a smooth taste and texture.
