Japanese sweets are called “wagashi -和菓子-“, and they have developed a lot since 14th century.
Wagashi are often served with a cup of green tea and the sweetness goes well with the bitter drink.
At a tea ceremony wagashi takes an important role to show the host’s hospitality by considering the season. Many of them have some seasonal essence such as color, design and ingredients; cherry blossom shaped one can be seen in only around cherry blossom seasons (from late March to early April), maple leaf shaped one has different colors in summer (green) and autumn (red or orange), and a certain one looks totally same but called in different ways in different seasons (a rice cake called “botamochi” in spring is called “ohagi” in autumn as they express different flowers, peony and bush clover).
Some of wagashi look so elaborate and you may think you need hundreds-day training to make them. But everybody can make the sweets once you know what to do, and there are some wagashi making classes where you can try not only making Japanese sweets but also learn the idea of Japanese sweets culture.
Artisans in a wagashi factory, Fukuya, located in Osaka city welcome you and are happy to teach you how to make the Japanese sweets.
In the wagashi making class they teach you at least 2 types of wagashi. One of them is ohagi (or botamochi, depending on season as mentioned), and the other is jo-namagashi.
Ohagi / botamochi is basically made from rice and anko (azuki red bean paste).
The basic skill you need to learn is how to wrap the rice with the anko.
This is what I can’t explain by describing but what you need to learn by your hands !
Don’t worry, the artisan gives you the perfect instruction and you’ll be able to do it after a couple of trials !
Jo-namagashi can look trickier but the basic thing you do is the same; wrap the anko (sometimes white or yellow) with gyuhi (made from either glutinous rice or from mochiko) or another ingredient (often made from rice or beans).
And use some tools such as a stick and a strainer for the decoration. You’ll see what a simple tool can help to make a lovely flower !
What you’ll make at the class depends on the season you visit, but once you know what you need to do, you can make different patterns for yourself.
You can either taste some of them with tea at the factory or take them back home (but better to eat within a day anyway
If you’re a sweets lover, finding local sweets is a must thing to do while you travel in a country.
And it would be cool to make some wagashi by your own hands and learn how they’re made !
Related Tour : Wagashi (Japanese Sweets) Making
Related Links : Make Takoyaki at a Takoyaki Stand !
Takoyaki to Teriyaki – Home Cooking in the Heart of Osaka
10 Things To Do in Osaka. – Have Fun in the Most Exciting City in Japan !
tokie