It's been quite cool in Tokyo for the past couple of days and it seems as though autumn is just around the corner, although I doubt that it will stay this way for long. As soon as September arrives it will be the zansho (残暑）season, meaning "leftover heat- the hot days after summer".
Today, I made some traditional Japanese Sweets called Suhama with Autumn motif. Suhama is a dough made with kinako (きな粉). Kinako is a roasted soy bean powder that is very commonly used to eat rice cakes. It does not require any baking or cooking like other powders as it is already roasted. So it's kind a like play dough, making shapes that you like. It may be a fun thing to do with kids, and you don't have to pop it in the oven. Just eat it raw. It was my first time to make it and my kids loved it. As kinako is light brown color, I used cocoa powder to make dark brown, and matcha powder for the leaves and red food coloring for the berries.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.