Exquisite photography of the Japanese confection, Wagashi. Since ancient times, traditional Japanese Wagashi sweets have captured the hearts of Japanese people. Made of ingredients such as mochi, anko (azuki bean paste), and fruit, the beauty and charm of Wagashi is the culmination of Japanese tradition spanning more than 500 years. This book introduces the beauty of Wagashi, categorizing each type by month and by season, offering insights into the seasonal aspect of each creation. Readers will learn how each confection's ...
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Exquisite photography of the Japanese confection, Wagashi. Since ancient times, traditional Japanese Wagashi sweets have captured the hearts of Japanese people. Made of ingredients such as mochi, anko (azuki bean paste), and fruit, the beauty and charm of Wagashi is the culmination of Japanese tradition spanning more than 500 years. This book introduces the beauty of Wagashi, categorizing each type by month and by season, offering insights into the seasonal aspect of each creation. Readers will learn how each confection's concept and deep meaning are closely tied to the ephemeral tastes and sights that characterize the four seasons of Japan, which have been appreciated and enjoyed by Japanese people for generations. All of the confectioneries in this collection have been selected from long-established, famous confectionery companies such as Kawabatadouki (Kyoto), Kameya Iori (Kyoto) and Toraya (Tokyo). This book brings the best of Wagashi to readers who are sure to be mesmerized and delighted by the delicacy and beauty of Wagashi wherever they are in the world. Bilingual English Japanese edition.
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Add this copy of Wagashi: the Art of Japanese Confectionery (Japanese to cart. $86.81, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Hialeah, FL, UNITED STATES, published 2019 by PIE International.
Add this copy of Wagashi: the Art of Japanese Confectionery (Japanese to cart. $125.46, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Hialeah, FL, UNITED STATES, published 2019 by PIE International.
