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This is called โ€œChirashi-zushiโ€ that is a kind of sushi with soy sauce and a cup of Sakura-tea.  My grandmother used to make Chirashi-zushi like this.  I think the toppings and how to cut ingredients are different from family to family. 

I really hope people who have never seen or eaten Chirashi-zushi before think they want to eat the real one, after looking at my cookies.

 

I tried a lot of things for this challenge. 

Liquid food item:  Sakura-tea and soy sauce with gelatin 

Media:  royal icing, flower paste, gelatin, coke-gummy and colored sugar

basecookie

These are the cookies I baked.  I made one square box, one tea cup and soy sauce dish with cookies.

Toppings:   

Shrimps, fish, Japanese mushrooms and peas (kinusaya) are icing transfer. Except the peas, I have painted them.  After they are dried completely, I put very thin gelatin (jelly) to make them shiny.    Melted coke-gummy is put on fish and mushrooms.  (My fish smells like coke....  funny)  Those are supposed to be sweet soy sauce.   

ebisakana

mamecoke

 

I colored melted gelatin with orange color and made salmon roe (caviar) (A)    I made shredded fried egg with flower paste (C)

ikura

(B) is soy sauce dish, I made soy sauce with gelatin colored with brown. 

 

Tea cup and Sakura-tea

We have salted sakura flower and put it in a cup and add hot water to enjoy the smell and sakura.     (A)  this is real one.

sakuracyayunomi

This is the bottom of my tea cup (right photo)

The side of the tea cup is decorated with flower (B)  After I took this photo, I made the edge flat with zester.  

I made Sakura with Sugarin flower paste that I got as a prize of Practice Bakes Perfect Challenge #35 ( https://cookieconnection.julia...t-challenge-35-recap)   (C)  I added a stem and some leaves after I took this photo.  This is the first time for me to make flower with flower paste.  It is fun, I actually enjoyed more than I thought.  This paste is miracle.  Even first time, I could make a flower!   After the flower and royal icing stem and leaves are dried, I added slightly pink colored gelatin.   Not to break the flower I added the the gelatin when it started to be set.  (right before it becomes to jelly)

 

Rice

I made a square box and covered with white icing.  It shouldnโ€™t be perfect flat icing to make the rice look natural.   This is the first time for me to be able to make a perfect box, unfortunately this is covered with rice....

hako  denbu

I also made Sakura-denbu.  We want to name pink colored thing โ€œSakuraโ€ so this is called Sakura-denbu because of the pink color.  Denbu is shredded fish.  (A) 

I made 3 different shades of pink powdered sugar and I added granulated sugar to make it a little sparkle. (C)  Manu showed us how to make colored sugar. 

Please refer to Felt technique by Manu  (how to color sugar)

https://cookieconnection.julia...hug-for-a-cookie-mug

(B) is real steamed rice with Sakura-denbu   My grandmother used to put this pink Sakura-denbu for us, Sakura-denbu is sweet. 

It took days for me to pipe all these grains one by one.  This is not white, I added a little brown and grey color to make them look real.   I painted very very think gelatin to make the rice a little shiny.  This square shaped rice looks so perfect for me and I thought I could even post as a finished cookie.   ๐Ÿ˜
This is very basic thing but when we make colored icing, we need to prepare more than enough.  I know this, but I thought I could make the same colored icing for these grains but actually I couldn't.  Obviously I didn't make enough colored icing, the color of grains is slightly different from some point.... ๐Ÿ˜ฑ

kome

I put my pink colored sugar on my rice

pinkkome

These are my cookies from different angle.

chirashiDA

To study real Chirashi-zushi, I went to buy one to supermarket, well thatโ€™s faster than I cook.  I study them really carefully and took photos of each ingredients before I ate them!

Well, so would you like to eat real Chirashi-zushi someday? 

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Last edited by Ryoko ~Cookie Ave.
Hello Ryoko, first of allhappy birthday !!! I wish you all the best, but above all health !!
Your contribution is again "real Ryoko" - sensational !!
This is a perfect tutorial !! I love it and really appreciate your work with it !!! Thank you so very, very much dear Ryoko !! โค๏ธ๐Ÿ˜˜  @Ryoko ~Cookie Ave.

Stay safe and well !!!!!
 

Hi Gabi, there!  Oh, thank you, yes it's my B-day today.   I really did my best for this challenge and I am glad I didn't break anything before I took photos.  

Stay safe, Gabi.

Wonderful! So many fantastic techniques, so well done! The salmon roe, though - how did you shape the gelatin into little beads!

Actually, I hoped somebody asked me, @Julia M. Usher  I was wondering my explanation is already very long....  

This is not my idea, I googled how to make these beads with gelatin.  Unfortunately I don't know who found this originally, there are many gelatin beads on internet. 

1.  prepare oil in a cup (mine is 200cc cup) and put into freezer over night, it said so, so I did but my oil became solid, that shouldn't be.  I waited until it melted.  But to keep it cold, I put ice around the cup while I was working. 

2.  make colored gelatin and while it is liquid, drop one by one into cold oil, if you want to make a bigger bead, just add one more drop right after the first one

3  take out beads from oil and rinse with cold water  

You know why oil works, (I don't know) what I know is cold water instead of oil doesn't work.  I know, because I tried, I was really curious.  

It says you can make any kinds of beads such as coffee taste....  and add to your cold dessert.   this is fun, Julia.  

Instead of gelatin, I used the one with alga, alga is easy to become solid with room temperature.  

Last edited by Ryoko ~Cookie Ave.

ใƒชใƒงใ‚ฆใ‚ณใ•ใ‚“ใ€็ด ๆ™ดใ‚‰ใ—ใ™ใŽใ‚‹ใƒ†ใ‚ฏใƒ‹ใƒƒใ‚ฏใฎๆ•ฐใ€…ใ€ๅ…ฑๆœ‰ใ—ใฆใใ ใ•ใ‚Šใ‚ใ‚ŠใŒใจใ†ใ”ใ–ใ„ใพใ™๏ผไธ€็žฌๆœฌ็‰ฉใ‹ใจๆ€ใ„ใพใ—ใŸ๏ผˆไปŠใงใ‚‚ไฟกใ˜ใ‚‰ใ‚Œใชใ„ใงใ™โœจ๏ผ‰ใพใ•ใ‹ใฎใ‚ณใƒผใƒฉใ‚ฐใƒŸใŒ็™ปๅ ดใ™ใ‚‹ใจใฏ๏ผ๏ผใ‚จใƒ“ใฎใƒšใ‚คใƒณใƒˆใ‚‚ใใ†ใ€ใ„ใใ‚‰ใ‚‚ใ€ใŠ้ญšใฎ็…งใ‚Šๅ…ทๅˆใ‚‚ใ€ใ‚ตใ‚ฏใƒฉ่Œถใ‚‚ใ€ใฉใ‚Œใ‚‚ๅฎŒ็’งใง้ฉšใใฐใ‹ใ‚Šใงใ™๏ผ็ฑณ็ฒ’ใ‚‚ๅคงๅค‰ใชไฝœๆฅญใ ใฃใŸใงใ—ใ‚‡ใ†ใ€‚ๆœฌๅฝ“ใซ็ด ๆ™ดใ‚‰ใ—ใ„ใ‚ขใƒผใƒ†ใ‚ฃใ‚นใƒˆใƒชใƒงใ‚ฆใ‚ณใ•ใ‚“๏ผๅ‡บไผšใˆใฆๅ…‰ๆ „ใงใ™โค๏ธ

@CHIKAKO.F posted:

ใƒชใƒงใ‚ฆใ‚ณใ•ใ‚“ใ€็ด ๆ™ดใ‚‰ใ—ใ™ใŽใ‚‹ใƒ†ใ‚ฏใƒ‹ใƒƒใ‚ฏใฎๆ•ฐใ€…ใ€ๅ…ฑๆœ‰ใ—ใฆใใ ใ•ใ‚Šใ‚ใ‚ŠใŒใจใ†ใ”ใ–ใ„ใพใ™๏ผไธ€็žฌๆœฌ็‰ฉใ‹ใจๆ€ใ„ใพใ—ใŸ๏ผˆไปŠใงใ‚‚ไฟกใ˜ใ‚‰ใ‚Œใชใ„ใงใ™โœจ๏ผ‰ใพใ•ใ‹ใฎใ‚ณใƒผใƒฉใ‚ฐใƒŸใŒ็™ปๅ ดใ™ใ‚‹ใจใฏ๏ผ๏ผใ‚จใƒ“ใฎใƒšใ‚คใƒณใƒˆใ‚‚ใใ†ใ€ใ„ใใ‚‰ใ‚‚ใ€ใŠ้ญšใฎ็…งใ‚Šๅ…ทๅˆใ‚‚ใ€ใ‚ตใ‚ฏใƒฉ่Œถใ‚‚ใ€ใฉใ‚Œใ‚‚ๅฎŒ็’งใง้ฉšใใฐใ‹ใ‚Šใงใ™๏ผ็ฑณ็ฒ’ใ‚‚ๅคงๅค‰ใชไฝœๆฅญใ ใฃใŸใงใ—ใ‚‡ใ†ใ€‚ๆœฌๅฝ“ใซ็ด ๆ™ดใ‚‰ใ—ใ„ใ‚ขใƒผใƒ†ใ‚ฃใ‚นใƒˆใƒชใƒงใ‚ฆใ‚ณใ•ใ‚“๏ผๅ‡บไผšใˆใฆๅ…‰ๆ „ใงใ™โค๏ธ

ใกใ‹ใ•ใ‚“ใ€ใ‚ใ‚ŠใŒใจใ†ใ€‚ๆต็Ÿณใซใ€็ฑณ็ฒ’ใ‚’ไฝœใฃใฆใ‚‹้–“ใฏใŠ็ฑณใ‚’้ฃŸในใ‚‹ๆฐ—ใŒใ›ใšใ€ใšใฃใจใƒ‘ใƒณใงใ—ใŸใ€‚ใ€€ใŠ้ญšใจๆคŽ่ŒธใŒใ‚ณใƒผใƒฉใฎ้ฆ™ใ‚Šใงใ€ไธๆ€่ญฐใงใ™ใŒใ€‚ใ€‚ใ€‚ใ€€ใ„ใ‚„ใใ€่‹ฆๅŠดใ—ใพใ—ใŸใ€‚

Thank you, @CHIKAKO.F  While I making these grains of rice, I didn't feel like eating rice at all, I had bread straight.  It is very strange that my fish and mushroom smell coke.  I had lots of difficulties to make these. 

Wow, Ryoko this is incredible, amazing ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿ˜๐Ÿ˜๐Ÿ˜. It looks so real. I don't know how this dish looks like, because I never had one myself, but I know the ingredients and they look fantastic. How much effort you put in this bit was 100% worthy. ๐Ÿ’–โค๏ธ๐Ÿ’—

And happy birthday again what a wonderful way to celebrate, with Chirashi-zushi ๐Ÿ˜€๐ŸŽ‚๐ŸŽ๐ŸŽŠ๐Ÿฅ‚๐Ÿพ

Wow, Ryoko this is incredible, amazing ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿ˜๐Ÿ˜๐Ÿ˜. It looks so real. I don't know how this dish looks like, because I never had one myself, but I know the ingredients and they look fantastic. How much effort you put in this bit was 100% worthy. ๐Ÿ’–โค๏ธ๐Ÿ’—

And happy birthday again what a wonderful way to celebrate, with Chirashi-zushi ๐Ÿ˜€๐ŸŽ‚๐ŸŽ๐ŸŽŠ๐Ÿฅ‚๐Ÿพ

Hi Zara @carouselselsel    As you say, my grandmother used to make Chirashi-zushi for special occasions such as B-day or any special days when many people gather.  It was really fun to help her when she made and we were very happy.   

@Manu posted:

Amazing details and tutorial! It looks so real! 

Oh, thank you, Manu.  I thought I was going to make something totally different from this sushi and actually I bought all real ingredients to study, but somehow I didn't feel like starting making cookies.  While I was writing you, suddenly I thought.... I'm a Japanese, I should make something Japanese and introduce a little about our culture.   The idea dragged me out from watching TV endlessly.  Thanks to you, @Manu  

After I saw your non-entry cookies, I thought I should have made sushi and put them in a sushi box..... that might be really fun.

By the way, it was a lot of fun to do many experiments while making this set and it was interesting to color sugar.  

Last edited by Ryoko ~Cookie Ave.

Absolutely amazing  @Ryoko ~Cookie Ave.!!! Thank you so much for the detailed explanation about the cultural aspect of what you designed out of cookies and other edible elements . I love your creativity in using gelatin, isomalt, flower paste, colored sugar and gummy candies.

All your planning and hard work really shows! I always get excited to read about your projects and understand the thinking behind what you've made. Fabulous work my dear cookie friend โค๏ธโค๏ธ. Stay safe and well