Jotaro Saito’s Street Fashion
Japanese designer Jotaro Saito took the Kimono out of traditional rules and create a unique fashion line.
Wagashi – Sweetening it in a Japanese Way
If you have ever participated in a Japanese traditional Tea Ceremony, you might have also tasted a Wagashi (和菓子), the traditional Japanese sweet that is served with green tea. Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods. Some are popular across the country and around the year while others are only available regionally or seasonally. The word kashi (菓子), originally referred to fruits and nuts. However, nuts couldn’t be eaten raw; therefore, they were grated into powder and put inside the water to have the foam removed. They were then shaped into balls, which was supposed, the beginning of dumplings.
The rice cake or mochi, which it is said to be the first Japanese processed food are noted in records dating back to 934. The Kentoushi Japanese missions to Tang China (630- 894) brought back Tang’s confectioneries, which inspired the creation of the predecessor of wagashi. Furthermore, the infant confectionary industry was favoured by the increasing sugar trade between China and Japan, and sugar had become a common household ingredient by the end of the Muromachi period (1333 – 1568). Influenced by the introduction of the tea, the popularity of wagashi in Japan, took off during the Edo period (1600 – 1868). Edo was a peaceful time. People enjoyed life and culture and confectioners produced wide varieties of Kyo-Gashi (wagashi of Kyoto) and Edo-Gashi (wagashi of Edo), most of them still made by hand and appreciated today.
Namagashi (生菓子)
Namagashi (生菓子) is the most representative of all Wagashi. They are carefully shaped and crafted by the hands of trained confectioners
Jelly Wagashi
Wagashi are adjusted to the seasons. The Wagashi made of jelly is auspicious for the summer, as its watery appearance is refreshing.
Daifuku
Daifuku are made of mochi wrapped around sweet bean paste or other fillings. They are covered with a light dusting of potato starch to keep them from sticking together. Popular daifuku variations include strawberry, beans and ice cream.
Manju
Manju are small buns that are steamed or baked and filled with sweet bean paste or some other sweet filling. They are traditionally round with a smooth outer layer. The baked version of Manju became popular when cooking oven was introduced to Japan in the end of the 20th century.
Taiyaki
Taiyaki are fish-shaped snacks made of batter similar to pancake batter and filled with sweet bean paste, although alternative, modern fillings include custard cream, chocolate or cheese. Taiyaki are best eaten hot off the grill when the batter is still crispy.
Dango
Dango are chewy, small, steamed dumplings made of rice flour. Hanami dango are popular. They combine three flavors and three colors: green (tea), white (plain) and pink (cherry blossom). A savoury version with teriyaki sauce is also in high demand
Kohakuto
Kohakuto can be translated as "sugar amber". It is a simple preparation candy, which takes kanten-agar, water, sugar and juice or syrup or liquor to color and taste.
Ohagi
Ohagi is a broad category of sweets, with varieties coated with red bean paste, soybean flour, and walnut flour, among others. The most traditional ohagi are balls of rice coated with anko (red bean paste)
Sakura Mochi
Sakura mochi are pinkish mochi wrapped with cherry leaves. Inside the mochi there is usually red bean paste
Anmitsu
Anmitsu is a dessert that consists of sweet bean paste, rice flour dumplings, fruits and cubed kanten agar, and is dressed with brown sugar syrup (kuromitsu).
Yokan
Yokan is a sweet, firm, jelly-like snack made of sugar and kanten agar. It comes in many different flavors like azuki bean, green tea or black sugar. Hence they also present a variety of colours
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