Is it a food? Or a work of art?

                                                Sakura Kanten

It is a Japanese traditional confectionery named “Wagashi” , whose history can be dated back to the Edo Period in Japan. Unlike most Western desserts, less fat and oil are used in Wagashi because they are typically made from plant ingredients such as rice, barley, beans, kudzu powder, seaweed and even seasonal plants, like sakura flower.

                                                   Sakura Mochi                                                   

Wagashi represent the essence of Japanese culture. They are always served with tea and thought to be an important part in the tea ceremony. The host of tea ceremony is supposed to use Wagashi to express the sense of season in a subtle way.

                                                Wagashi of Spring

                                                Wagashi of Summer

                                                Wagshi of Autumn

                                                   Wagshi of  Winter

In evoking the four seasons and landscape of Japan, Wagashi are made in various ways, not only good in smell and taste but also rich in visual. So Wagashi is also called an art of the five senses.

 

The rich flavors of natural ingredients appeal to the sense of taste. The textures we experience when we take the confections by hand, cut them for serving, or place them in our mouth, appeal to the sense of touch. The delicate aromas appeal to the sense of smell. Even the sense of hearing is stimulated by the sound of the lyrical names, with their literary or seasonal associations. Thus, our appreciation of each small confection is greatly expanded by five layers of sensual stimulation.

                                                    Daifuku Mochi

References: https://www.toraya-group.co.jp/english/wagashi/ingredients.html