Nur vorab zur Info für euch:
honmei Choco ~ das bekommt der Mann, der geliebt wird.
Giri Choco ~ das bekommt ein männlicher Mitarbeiter, Freund, etc...
Tomo Choco ~ Das bekommen enge Freunde des gleichen geschlechts.
Noch ein paar Infos gibts dann hier: http://www.theanimeblog.com/2007/02/07/valentines-day-and-white-day-japanese-marketing-at-its-best/
Naja, das wandelt sich halt auch. Trotzdem fand ich das gar nicht so schlecht ;P
Und immerhin ist es noch nicht ganz verschwunden. Evtl. erlebt es ja wieder einen Aufschwung.
Oder wir sollten das hier in Dtl./Österreich/Schweiz ordentlich einführen.
Das hier sieht doch gar nicht mal schlecht aus.
Wobei auch viel arbeit...
honmei Choco ~ das bekommt der Mann, der geliebt wird.
Giri Choco ~ das bekommt ein männlicher Mitarbeiter, Freund, etc...
Tomo Choco ~ Das bekommen enge Freunde des gleichen geschlechts.
Noch ein paar Infos gibts dann hier: http://www.theanimeblog.com/2007/02/07/valentines-day-and-white-day-japanese-marketing-at-its-best/
Schweinerei, wie können die Nur...Men miss out on Valentine's chocolate as women treat themselves
Kyodo News
Japan's unique Valentine's Day tradition of women giving chocolate to men is melting away as more women show a preference for pampering each other instead of their boyfriends and spouses.
The practice of giving tomo choco (friendship chocolate) has been highlighted as a new trend in a recent survey that found 74 percent of women plan to give a Valentine's gift to a female friend but only 32 percent intended to buy something for a boyfriend.
And the trend is well established. Ninety-two percent of respondents said they had received tomo choco from a friend last year. Just 11.2 percent said they plan to give chocolates to confess their love to someone, according to the survey by chocolate-maker Ezaki Glico, Ltd., which questioned 500 women aged between 10 and 30 over the Internet.
The popularity of tomo choco has been attributed to the way that the custom offers women an excuse to have a girls' night out — something pertinent at a time when so much social interaction is going digital.
Junichi Taniguchi, a professor at Tezukayama University's School of Psychology in Nara Prefecture, said texting and communicating via the Internet has become such a standard part of young women's lives that it takes events like Valentine's Day to give them a reason to socialize with each other face to face.
The tomo choco trend may also say something about Japan's poor economic situation. According to Glico, women spend an average of ¥438 on a chocolate gift for a friend, ¥952 to confess a crush on someone, and around ¥1,781 on a gift for a boyfriend.
The survey also indicated that as they get older, women are less likely to buy chocolate to confess their love to someone, and that 23 percent of college-age women chose to buy chocolates for themselves.
Naja, das wandelt sich halt auch. Trotzdem fand ich das gar nicht so schlecht ;P
Und immerhin ist es noch nicht ganz verschwunden. Evtl. erlebt es ja wieder einen Aufschwung.
Oder wir sollten das hier in Dtl./Österreich/Schweiz ordentlich einführen.
Chocolate-Covered Cherry Daifuku
Ingredients
Directions
Ingredients
- 1 1/2 cups mochiko
- 1/2 cup sugar
- 1 1/2 cups water
- 1 Tbl. plus 1 tsp corn syrup
- 1 tsp. almond extract
- red food coloring
- potato, corn or wheat starch for dusting
- 10 maraschino cherries, rinsed and patted dry
- 1/2 cup semi-sweet chocolate chips
- 2 squares unsweetened chocolate, minced
Directions
- . In a microwave-safe bowl, heat chocolate chips and unsweetened chocolate on high in the microwave for 30 seconds. Stir the mixture and return to microwave for an additional 30 seconds. Mix again. Repeat the steps until the chocolate is melted.
- Dip the cherries in the melted chocolate and coat them well. Drop them onto a plate lined with wax paper and put them in the freezer for 20 minutes.
- After the cherries have been in the freezer for 15 minutes, make the mochi by whisking together the mochiko, sugar, water, 1 Tbl. corn syrup and extract. Remove 1/2 cup of the mochiko mixture and tint it a desired shade of red or pink with the food coloring. Set aside.
- Dust a clean work surface liberally with starch. Keep a bowl filled with starch handy for dusting your hands and any utensils used. Place the tsp. of corn syrup in a small bowl and keep it nearby.
- In a medium saucepan, cook the uncolored mochiko mixture over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Spoon some of the cooked mochi onto the dusted work surface. With either a well dusted rolling pin or with well dusted hands, carefully roll or pat the hot mochi to 1/4 to 1/2 inch thickness, depending on your preference. Cut out circles two and half times as big as the chocolate cherries.
- Place a well chilled chocolate cherry in the center of each of the mochi circles. Quickly wrap the mochi circle around the cherry, pinching the bottom to seal it. If you’ve having problems smoothing or sealing the bottom, use a tiny bit of warm water to seal up the mochi. Place the finished mochi on plate dusted with starch. If the mochi cools too much when you’re working with it, heat it in the microwave for 20-30 seconds.
- For the hearts, repeat Step 5 with the pink mochi, but cut out hearts instead of circles.
- To decorate the mochi, you can:
- Attach the hearts to the finished mochi with a dab of corn syrup.
- Coat the finished mochi in the leftover chocolate.
- Wrap some cherries in pink mochi and make white hearts for contrast.
- Drizzle some chocolate over the finished mochi.
- Sprinkle colored sugar onto the warm mochi then form the balls.
Wobei auch viel arbeit...