This is a sweet for the Japanese Tea Ceremony. Sweets have poetic names, I love that! Sweets for usucha (thin tea) are often named with a nod to the season. Names for the koicha (thick tea) sweets are more zen or abstract. I have learned that poems are a great source for naming both, though there remains still an art to selecting just the right name.
I learned to make this sweet on Saturday. The base is a sweetened white bean paste (which took my sensei all day to make!). We added in a bit of pickled plum paste and a touch of gold flake. I call it Anticipation. The daffodils have begun to push out of the earth, their golden heads I long for.