Our wedding was planned, finalized and designed back in November, but that doesn't keep me from looking at wedding blogs every day! Ty reads foodgawker every day and the other night, he stumbled upon weddinggawker and it literally felt like Christmas morning! Needless to say, I have spent many many hours in the past couple of days on that site. I love our wedding and all the details reflect who Ty and I are as a couple. But if I had to do it again, I think I would definitely pull in a few of these Japanese elements that I found on weddinggawker and Martha!
|Kimono inspired wedding gown, cherry blossom dessert spread with mochi, cherry blossom cupcakes|
I love mochi, especially mochi ice cream and I wish I could serve it at my wedding. Unfortunately, both the weddings are taking place outdoors, so I don't know how I am going to get around the melting factor.
Mochi for those of you who do not know what it is, is a Japanese rice cake made of glutinous rice that has been pounded into paste and then molded into a shape. It comes in different flavors, it can be stuffed and it can be used in any meal of the day. Mochi in soup is sooo good! But my favorite is mochi ice cream, little balls of ice cream wrapped inside mochi. Mikawaya, a Los Angeles based Japanese dessert company is said to be the creators of mochi ice cream in 1994.
I love the fact Martha included mochi in this past month's wedding magazine. This is an idea that I will be filing away, so that one day when I have my own dessert studio, I will remember to do something like this. Or I could just use these ideas for my birthday this summer... there was also this party dress in that Kimono link... hmmm...
Until next time!