For Chakaiseki January, I served those homemade Wagashi (Japanese sweet). One is Apricot stuffed with sweetened white beans, sprinkled Gold. The other is Persimmon stuffed with sweetened white beans. Both are easy to make and delicious. However, this special persimmon was sent from Kanazawa and is called “Korogaki”, one of the speciality of the region. I must say thanks to my friend, Yoko Shirai who also send me all the necessary Japanese ingredients such as Kombu and Katsuobushi for making stock, called “Dashi”, which is essential for Japanese cooking.