Wagashi Experience
Discovering Japanese Aesthetic
Beauty through “Wagashi”
Wagashi is traditional Japanese confectionery known for its mesmerizingly intricate designs and vivid colors while also being low in calories and healthy, as it is made primarily from rice and beans. A true pleasure to see and delight in, the beauty of the four seasons is exquisitely expressed in your palm and embodies the Japanese spirit of hospitality. Set out on a journey to discover the aesthetic beauty unique to Japan through these delectable treats. There are various ways to experience them. Wear a kimono to a tea ceremony, make your own wagashi, or deepen your knowledge of ingredients and techniques. Enjoy the various ways to savor this truly unique Japanese sweet.
Charm of Wagashi
Wagashi Experience
Kamakura
Wagashi Experience
Kamakura
Enjoy Wagashi with Matcha Tea in a
Traditional Tea Room While Appreciating
the Four Seasons of Japan
Enjoy Wagashi with Matcha
Tea in a Traditional Tea Room
While Appreciating
the Four Seasons of Japan
Ms. Chen and Ms. Shi visited the ancient capital of Kamakura, dotted with temples, shrines and historical buildings. After changing into kimono with the help of traditional stylists, they set out for a wagashi-tasting and -making experience hosted by the wagashi maker Kuu. The venue that day was Houan, a teahouse built 90 years ago—the ideal setting to enjoy exquisite wagashi with a cup of matcha tea.
Among wagashi, “jo-namagashi” refers to the highest-quality and most sophisticated moist confections. The artisans carefully select the finest beans and sugar and handcraft each delicacy one by one using expert techniques while taking inspiration from nature and the scenery of Japan. These confections are usually served with matcha green tea to enhance the flavors and aroma of the tea. First, take a bite of the wagashi and then sip matcha tea while the sweetness lingers in your mouth. The subtle bitterness of the tea provides a perfect balance when paired with a sweet taste, enhancing the overall experience.
Cherry blossoms in spring, hydrangea in summer, maple leaves in fall and camellia in winter—Kuu’s confections are inspired by seasonal flowers and plants. In addition, jo-namagashi uses flavorful and fragrant white bean paste made with seasonal ingredients such as cherry blossoms, plums, persimmons and yuzu citrus fruit. The bean paste used for wagashi is made by boiling beans and adding sugar. Animal-derived ingredients are rarely used.
“Nerikiri” is a type of jo-namagashi made by wrapping sweetened white kidney bean paste in dough, which is then sculpted into different shapes, such as flowers. In the workshop, participants first wrap the white bean paste in a colored pink dough, and then, the dough is molded into a petal-like shape. A spatula or thin stick is used to make the patterns. Mixed with “gyuhi,” which is made from glutinous rice flour and sugar, the dough retains its delicate and soft texture over time.
Shop data
Name:
Houan
Address:
1415 Yamanouchi, Kamakura-shi, Kanagawa
Access:
Approximately 1 hour 10 minutes by train from
Haneda Airport
·Houan is not usually open to the public.
·Wagashi experiences are not held on a regular schedule. Reservations must be made with Kuu in advance.
In Kamakura, many locations offer wagashi-making classes. Kamakura Sosaku Wagashi Temari is one of them. It organizes workshops where even beginners can enjoy crafting their own wagashi in about an hour.
Shop data
Name:
Kamakura Sosaku Wagashi Temari
Address:
28-35 Sakanoshita, Kamakura-shi, Kanagawa
Access:
Approximately 1 hour 10 minutes by train from
Haneda Airport
Reservations required for the wagashi-making classes.
Wagashi Experience
Set Out on a Journey to Encounter
Your Favorite Wagashi
Recently, some emerging creators and influencers have elevated traditional wagashi into an art form. Fusing tradition with modern aesthetics and foreign cultures, they open up new possibilities for wagashi.
“Harumado” by Takeno to Ohagi
(Tokyo)
“Japanese Afternoon Tea” by Sasaya Iori Bettei
(Kyoto)
“YO KAN KA” by Tasuki
(Kyoto)
“Ka no Aya” by Tsuruya Yoshinobu
(Kyoto/Tokyo)
Also popular are visually beautiful wagashi that look like luxurious chocolates and are still only made with healthy ingredients such as rice, azuki beans and kidney beans. Other choices include yokan (red bean paste hardened with agar) combined with various ingredients such as fig compote, coconut cream and cheese that offer a new taste sensation. In addition, wagashi that go well with liquors such as wine and whisky, as well as those created by a pâtissier inspired by French cuisine, have also been in the spotlight. These new types of Japanese sweets, or so-called “new wagashi,” are imbued with exquisite craftsmanship, a deep respect for tradition and a commitment to healthy ingredients, allowing you to indulge in Japanese tradition and modern aesthetics through all five senses.
In addition to Kamakura, Kyoto, Osaka and Asakusa,
many places in Japan boast their own specialty sweets.
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Hokkaido
Azuki
beansBlessed with abundant nature, Hokkaido is the top producer of azuki beans. Take a break from driving with “dorayaki” (pancake sandwich with sweet azuki bean filling), or warm yourself with “oshiruko” (warm soup made from boiling azuki beans with sugar and served with rice cakes and chestnuts) after skiing. Enjoy the rich flavors of fine azuki beans amid the magnificent scenery.
New Chitose
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Kanazawa
Gold leaf
Having flourished as a castle town, Kanazawa retains many old architectures and townscapes as well as an array of traditional crafts. One of these is the art of gold leaf, which is made by beating gold into an extremely thin sheet. Wagashi adorned with gold leaf is a unique treat you can enjoy in Kanazawa. Stroll in a kimono along the quaint streets of the Higashi Chaya District, which is lined with wooden structures from olden times, and find your favorite Japanese confectionery store.
Komatsu
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Hiroshima
Hassaku
DaifukuHiroshima boasts a variety of local gourmet foods such as okonomiyaki (savory pancake dish) and Momiji manju (maple leaf-shaped steamed buns filled with red bean paste). Recently, Hassaku Daifuku, a rice cake confectionery with white bean paste and an entire hassaku orange inside, are gaining popularity. Many wagashi stores in Hiroshima offer this daifuku as a seasonal treat that lets you enjoy the unique bitterness and refreshing taste of the citrus fruit. Be sure to try it for yourself if you find this sure-to-delight treat while strolling around Hiroshima.
Hiroshima
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Matsuyama
Dango
Framed by the mountains and ocean, Matsuyama in Ehime Prefecture is home to Dogo Onsen, known as the oldest hot spring in Japan. The city is also the setting for a famous Japanese novel. Dango, a traditional rice dumpling depicted in the novel, is a popular specialty of the area. A skewer of multi-colored dango dumplings is exceptionally photogenic. Why not enjoy relaxing in a “yukata” cotton kimono at a hot spring inn with dango and a cup of tea?
Matsuyama
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Nagasaki
Castella
Located in Kyushu, Nagasaki has been open to foreign cultures since ancient times and is a popular destination for its unique townscape greatly influenced by the West and East. Castella is a sponge cake originally introduced by the Portuguese during the Muromachi period (1336-1568) but has evolved over the centuries in Nagasaki as a local sweet. Characterized by a rich egg flavor and fine texture, Nagasaki’s castella is available in a variety of flavors, including green tea, brown sugar and cheese. Find your favorite one while enjoying walking along the alluring streets of Nagasaki.
Nagasaki
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Take a tour around Japan and experience
the profound beauty of Japanese confectionery that
embraces tradition and modern trends.
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