Japanese New Year "Rice Flour" Sweets (RAKUGAN)落雁

[@kentwhite5235]

There is a lot of water in wood, when it is first cut (green). It is aged/kiln dried to dry it out and stabilize so it reaches a point it is no longer shrinking. A common practice when making fine wood working projects like cabinets and furniture. To make matters worse, it shrinks at a different rate "across the grain" as compared to "with the grain". We use moisture meters to determine when it is dry enough (i.e., stable enough) to work

[@Owlkisses88]

Thanks for the information

[@irenelobovalbuena5908]

A sugar bomb indeed, but it looks incredibly beautiful and delicate. Thank you for sharing these things too!! Every year I look forward to the New Year sweets you show us.

[@tamcon72]

Oh, Christina gets to use one of her artisan tools! These are among my favorite videos because I know how precious these kitchenwares are to you and how beautiful the things they make are; they're almost not food at all but something more artistic. This one is no exception. Thanks for posting and Happy New Year!

[@bishoujo97]

It looks beautiful and delicious, I would love to try it ❤I wonder if you could have it with coffee! Thanks for the food history as well

[@yulgapopova6655]

so so sooo beautiful!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@ChadGardenSinLA]

🥮Very well done! That was a very sweet looking chrysanthemum🌸Wishing you a healthy & prosperous,2025🧧

[@strawberrymins]

that's gorgeous omg

[@Owlkisses88]

Thanks for the information. Love your video

[@nod8d]

Happy new year!

[@Protectedbikelanes]

Have you tried coconut or almond flour for baking? Which one do you like best?