Wagashi Dialogues“Is ten days too long to make sugar—or just right for shaping a tradition?” Chaos Roundtable: Wild
They squeeze. They dry. They knead.Again. And again. And again.We tried to explain the process of making Wasanbon.Instea...
traditional craftsmanship
Wagashi Dialogues Wagashi Dialogues“A hundred cuts, one breath” Wagashi Dialogues
Before tea stirs the mind, the whisk stirs the bowl.But what stirs the whisk into being?This is a story of hands, bamboo...
Wagashi DialoguesKuzumochi East vs West: Traditional Craft and Artisanal Techniques【Wagashi Dialogues】
Two sweets. One name.Kanto kneads months of fermentation into its kuzumochi. Kansai polishes mountain roots into crystal...
Wagashi Dialogues“How does a root turn into silk?” Wagashi Dialogues
Kuzumochi is not born in the kitchen.It begins in the mountains, in tangled vines and stubborn roots.We tried to follow ...
Wagashi Dialogues“When craftsmanship wraps sweetness in rice” Wagashi Dialogues
We tried to explain the difference between ohagi and botamochi.Five minutes later, we were discussing steamers, sticky h...