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@snow.multimedia: 🕯️ CANDLE NIGHT OF TRIBUTE 🕯️ Celebrating the Life, Legacy & Beautiful Memories of the late actress, Temitope Kofoworola Osoba. 🕊️✨ A night to remember her light, honour her journey, and celebrate the impact she left behind. ❤️🕯️ #restinpeace #topeosoba #temitopeosoba #snowmediatv #viral

snow.multimedia
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Tuesday 11 August 2026 17:11:29 GMT
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食べるのがもったいない！可愛すぎる夏の絶品和菓子🐺🌻🍉 【本郷三丁目　扇屋】 ひまわり🌻 小豆羊羹ともち米でできたイラ粉をまとわせてひまわりを表現！ 中には白い練り切りが隠れてる🌻 切ったときに現れる白と黄色と餡子の美しい色の層が最後まで見た目で美しさや夏を楽しめる和菓子！ すいか🍉 錦玉羹と吉野羹の流し合わせで、スイカは練り切りで表現！ 練り切りのスイカをのせ、その上に熱々の錦玉羹を流すことでスイカが氷の中に浮いているよう 氷の中にスイカが浮かんでいるみたいで、夏らしくとても涼やか！ どちらも可愛くて食べるのがもったいない！ ごちそうさまでした🐺 🚃本郷三丁目から徒歩8分 💺テイクアウト 📍 東京都文京区本郷5-26-5 ⏰ 月〜土　09:00 - 18:00 定休日：日曜日・祝日 #東京グルメ #和菓子 #japanesefood Too beautiful to eat — summer wagashi that's almost too cute 🐺🌻🍉 【Hongo-Sanchome — 扇屋 (Ogiya)】 Sunflower 🌻 Crafted by coating azuki yokan with ira-ko powder made from glutinous rice to bring a sunflower to life. Hidden inside is a layer of white nerikiri. When you cut into it, a stunning cross-section of white, yellow, and red bean reveals itself — a wagashi you can keep enjoying with your eyes right to the very last bite. Watermelon 🍉 A combination of kingyoku-kan and yoshino-kan jelly, with the watermelon itself shaped from nerikiri. The nerikiri watermelon pieces are set into the jelly just as it begins to firm up, then covered with another layer of hot kingyoku-kan — making the watermelons appear to float inside a block of ice. Refreshing to look at, and so perfectly summer. Both are honestly too cute to eat. 🚃 8-min walk from Hongo-Sanchome Station 🥡 Takeout only 📍 5-26-5 Hongo, Bunkyo-ku, Tokyo ⏰ Mon–Sat　09:00–18:00 🗓 Closed: Sundays & Holidays
食べるのがもったいない！可愛すぎる夏の絶品和菓子🐺🌻🍉 【本郷三丁目　扇屋】 ひまわり🌻 小豆羊羹ともち米でできたイラ粉をまとわせてひまわりを表現！ 中には白い練り切りが隠れてる🌻 切ったときに現れる白と黄色と餡子の美しい色の層が最後まで見た目で美しさや夏を楽しめる和菓子！ すいか🍉 錦玉羹と吉野羹の流し合わせで、スイカは練り切りで表現！ 練り切りのスイカをのせ、その上に熱々の錦玉羹を流すことでスイカが氷の中に浮いているよう 氷の中にスイカが浮かんでいるみたいで、夏らしくとても涼やか！ どちらも可愛くて食べるのがもったいない！ ごちそうさまでした🐺 🚃本郷三丁目から徒歩8分 💺テイクアウト 📍 東京都文京区本郷5-26-5 ⏰ 月〜土　09:00 - 18:00 定休日：日曜日・祝日 #東京グルメ #和菓子 #japanesefood Too beautiful to eat — summer wagashi that's almost too cute 🐺🌻🍉 【Hongo-Sanchome — 扇屋 (Ogiya)】 Sunflower 🌻 Crafted by coating azuki yokan with ira-ko powder made from glutinous rice to bring a sunflower to life. Hidden inside is a layer of white nerikiri. When you cut into it, a stunning cross-section of white, yellow, and red bean reveals itself — a wagashi you can keep enjoying with your eyes right to the very last bite. Watermelon 🍉 A combination of kingyoku-kan and yoshino-kan jelly, with the watermelon itself shaped from nerikiri. The nerikiri watermelon pieces are set into the jelly just as it begins to firm up, then covered with another layer of hot kingyoku-kan — making the watermelons appear to float inside a block of ice. Refreshing to look at, and so perfectly summer. Both are honestly too cute to eat. 🚃 8-min walk from Hongo-Sanchome Station 🥡 Takeout only 📍 5-26-5 Hongo, Bunkyo-ku, Tokyo ⏰ Mon–Sat　09:00–18:00 🗓 Closed: Sundays & Holidays
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