"Wagashi Magic Manual" - Recommendation Preface: Having read the two books "The Power of Kneading Beauty" and "Wagashi Bible" by Emily Wu Huijing, a pioneer in Taiwan's wagashi, I learnt that she went to Japan to study for her ideals, and then on various important occasions, I tasted the colourful and delicious wagashi carefully created by her skillful hands. Thereafter, I often shared this happiness with my friends and students while sipping tea at my own tea banquet. Due to a friendship forged over tea, I was invited to write a small preface for her third book. Because of my long-term commitment and experience in promoting organic tea and my ecological conservation work in the tea mountains, clean, pollution-free tea and healthy tea tasting has always been my biggest concern. In order to enjoy a cup of hard-earned natural tea, the accompanying dessert used at the tea banquet is naturally selected to match the tea. The appearance, color, aroma and taste can be a highlight or even have an add-on effect on the overall atmosphere and tea. In addition, it should be convenient to eat for guests, with minimal scraps falling off

"Wagashi Magic Manual" - Recommendation Preface Born a thousand years ago during the prosperous period of the Tang Dynasty in China, and then carried forward in Japan, few people will not be impressed by the exquisite beauty of wagashi. From snacks to preferred tea-matching products, from aristocratic table fare to civilian home banquets, from simple and plain to exquisite and delicious food art, wagashi is no longer unique to Japan, but has become a borderless visual and tasteful art of life. Emily Wu Huijing is recognized by the Japanese as the most important wagashi creator outside Japan. I don’t need to elaborate on the breathtaking beauty or rich creativity of her works; what I admire most is her passion for wagashi, her persistence and perseverance, as well as her attitude of constantly learning new knowledge. "Love is not true love without a form of madness. An artist must have zest in life to enter into nature’s spirit." This is a sentence in (Qing Dynasty Literati) Zhang Chao's "You Meng Ying" (Dream Shadows), which basically means that "love must be as crazy as intoxication before it can be called true love, talent must be combined with interest in order to achieve a level of perfection." I use these two sentences to describe Emily Wu Huijing

"Wagashi Magic Manual" - Author's Preface In 2006, my Toukaya Sweet Emily Studio had just been established. The words "The fragrance of flowers spreads thousands of miles, but the heart never leaves the roots." were in a painting given to me by an elder. I did not understand the meaning of the words then, for I was not as mature as I am now, both in terms of technical skill and in wisdom. The only thing that has not changed is my "original intention"! If you never forget, there will be a reverberation. As long as you have kind thoughts in your heart, there will be a response one day. I often feel that my wagashi work is a paper exam for my internal cultivation of self-awareness. Whenever I want to move up to a higher level, the people and things around me will be shaken and sorted out. However, behind the slow but firm progress is a solid foundation of basic skills and faith, supporting me through various situations at work. Every decision-making plan must be set for the next ten years or even longer. Every relationship must have an insight into one's own and other people's motives and thoughts, and give others

The harmful substances that are hiding around us and emerging in an endless stream make me wonder what the criteria are for distinguishing?! How many traps will there be in products that satisfy consumers' desire for convenience?! It is a good thing that food can be stored for a long time without becoming moldy. You can’t store food and juice that you make yourself for too long. Why do you want manufacturers to make things that are not perishable? In fact, if you think about it, this is all basic common sense. Are there any natural preservatives? All I can think of is sugar, oil, salt... In terms of the state, the drier it is, the lower the moisture content, and the less perishable it is. The lower the temperature, the longer it can be stored, and the less contact with air, the safer it is. It’s hard to strike a balance between convenience and health, but health comes with a price. When we first developed the product, we were trying to reduce the sugar content and preserve the shelf life. Later, we decided to educate customers and cooperate with our unfriendly style.

"TVBS - National Assembly" introduces French Cordon Bleu chocolate and Toukaya Wagashi. When I received an urgent invitation from the staff of "TVBS - National Assembly", I was a little surprised and embarrassed. Because they had been looking for Japanese confectionery that could rival the French Cordon Bleu's top chocolates for a long time, but they still couldn't find any! When they found me, time was running out (only one day)... I had to rush and make as many premium wagashi as possible to suit the occasion. The host and the guests were all chocolate fans, and they described chocolate desserts as very erotic, to the point where hormones were surging and blood was boiling, and chocolate seemed to have become an aphrodisiac and stimulant... However, when it came time for wagashi, the atmosphere took a 180-degree turn, and suddenly became reserved and polite, like taking a cold bath after a hot spring bath... cool down. After all, not many people knew about wagashi, as it was

"Extraordinary News e-Weekly" interviews Toukaya Sweet After [Extraordinary Exploration] made a broadcast about Toukaya Sweet, "Extraordinary News e-Weekly" also visited. With the dual effects of television and print media, Toukaya's orders came in like snowflakes. Thank you to Ms. Mei Qin, the producer who discovered me. I will send you wagashi after the Autumn Festival! P.S: Mr. Liao, the photography editor, used very simple settings to make Kikuhime look so dreamy. He really has great skills! Emily