It is historically recognized that the provenance of sen-bei, 煎餅, is China, specifically introduced during the Heian era. Those early continental wafers were composed of wheat flour; however, owing to the Japanese preference for kome, 米, rice, became the primary ingredient for these sweets. Sen-bei, 煎餅, toasted-mochi named ‘Matsu no Fū’, 松の風, Pine’s Wind, by Sue-tomi, 末富, Posterity-wealth, Kyōto. Showing both sides of the wafers. Note the outline of a square in the middle of the wafer, which is the silhouette of the small block of mochi flattened to create the senbei. Left: fuchi-daka, 縁高, edge-high, black-lacquered octagonal box with dai-fuku, 大福, great-fortune, bean-jam wrapped in...
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Omogashi and Kaishi
Omogashi and Kaishi
Omo-ga-shi, 主菓子, main-sweet-of, is served and eaten before drinking koi-cha, 濃茶, thick-tea. Ideally, the sweet is made just prior to serving it, which gives it other name of nama-ga-shi, 生菓子, live-sweet-of. In life, such sweets are served at any time, accompanying a wide variety of teas and other beverages. In Chanoyu omogashi is enjoyed from a special paper called kai-shi, 懐紙, heart-paper; the specific type of folded Japanese paper used as a plate for serving and eating o-ka-shi, お菓子, hon.-sweet-of, which refers to the traditional sweet or confectionery. Kaishi supporting an omogashi and a kuromoji, a bowl of koicha served in a kuro raku cha-wan, 黒楽茶碗,...
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