Christmas present shopping at Picadilly Circus, and stopping by at a Japanese confectionery.

Published on December 20th, 1925

Dearest Princess,

My Christmas frenzy continues. I've drafted the timeplan for our christmas lunch at The Pavilion, and collated all the recipes into one document. I'm awfully excited. In another life I think I'd like to be a chef, it brings me such joy to make delicious food for other people.

This year convienience brought me to shop at Picadilly Circus. I visited Fortnum and Mason for tea, Jo Malone for soaps, the townhouse of Carla Miniati (my current favoured designer) for a few items of quality italian clothing, and finally Victorinox for some kitchen knives specifically requested by my mother. By the end of it I was weighed down by bags, and wished I had a boyfriend to carry them all for me.

Between stores, I took a brief reprieve at K. Minamoto, a high class japanese confectionery selling traditional wagashi. After emerging from Fortnum and Mason having gone elbow to elbow with what could only be the entirely of London's upper crust, I was delighted to find K. Minamoto an oasis of tranquility. A soft musical instrumental played, I felt like I was in a winter fairyland. The displays were beautiful, but intimidating for a first-timer.

I acquised to purchase a 'Winter Pouch' (I love seasonal items), which was a red and white flower patterned felt bag filled with a variety of wagashi.

Once I arrived home, I hastened to brew some tea and enjoy the sweets. I was gifted some chinese green tea leaves, which I overbrewed legendarily. In my defence, I couldn't read the instructions. My hair stood on end at one sip of that bitter and sour tea. But, I was too excited to try the wagashi to attempt a second brewing.

Nashinoka pear jelly: "Smooth mousse with chopped pears. Enjoy its melting texture with rich pear." This was the star of the collection. It was a delicate and silky smooth jelly with a bold pear flavour and light sweetness. The jelly itself was a pure ivory colour with small cubes of pear inside, and had a delightful jiggle. This would be a perfect cooling dessert for summer.

Tsuyaguri: "Sweet boiled chestnut wrapped in sweet chestnut paste" This is how I envisioned wagashi to be. A gorgeous little square of gold, studded with a whole chestnut. The chestnut was creamy and soft, sweet and mellow, reminiscent of a mont blanc. This was my second favourite.

Matcha Purin: "A soya milk jelly with a rich aroma of matcha studded with sweet red beans." This dessert was a smooth, thick and creamy paste with a pure and high quality matcha taste. It was barely bitter, mostly sweet, and the tiny red beans at the bottom were delicious. It is tied my second favourite.

Toyoko: "Yuzu peel coated with sugar" Certainly one of the most beautiful sweets. The shreds of yuzu peel were coated in thick crystals of sugar, it glittered like citrine quartz. Though it had a fresh and vibrant orange flavour, I actually found it to not be very sweet at all. The taste reminded me of my time in Spain, after the epidemic. I think this would be a perfect low commitment snack to serve guests with tea, or to nibble on while reading a magazine.

I must buy more of that exquisite pear jelly. More to follow.

My song reccommendation: Sweater Weather by Scott Bradlee's Postmodern Jukebox

Love, Makona