Abstract

"The most friendly Japanese sweets textbook" that is easy to understand with abundant process photos and detailed explanations of the steps.

Photos of the steps and detailed explanations. The layout of the magazine is like learning one-on-one.
72 recipes from basic ways to boil the bean paste, sweets for beginners to Japanese sweets for tea ceremonies.
A wide variety of basic Japanese sweets (sakura mochi, strawberry daifuku, kashiwa mochi, minazuki, mizu yokan, ohagi, steamed chestnut yokan, hanabira mochi) and sweets (shiratama zenzai, kudzu pudding, etc.) that are indispensable for seasons and events.

Sweets with bean paste are popular. The comforting sweetness is unique to homemade. Commercially available Japanese sweets contain a lot of sugar for preservation, so you will be impressed by the flavor of red bean paste that you simmer from beans yourself. This book is a selection of 72 such Japanese sweets. It is not a creative Japanese sweet that is eccentric, but a recipe collection to make familiar sweets such as mochi sweets and dumplings that decorate festivals, equinoxes, and seasons even more delicious. The book is packed with process photos and detailed explanations, and also includes baked goods for tea ceremonies and gifts.

Author’s Information

"Wa no Kahashi Iroha" is a workshop that makes custom sweets and holds small-group Japanese sweets classes.

Keiko Usami
After working as an assistant and instructor at a Japanese sweets class, she went independent. She is popular for her logical and easy-to-understand teaching. She is the author of "Hajimete no Wagashi Lesson Ketteiban" (The Definitive First Japanese Sweets Lesson) (co-authored with Haruko Kanatsuka, published by Ie no Hikari Kyokai).

Sachiko Takane
She worked as a pastry chef at a Western-style pastry shop. She then worked as an assistant at a Japanese sweets class before going independent. She is well-known for her delicate finishing techniques that focus on the beauty of Japanese sweets.