The charm of wagashi comes from cultural upbringing

"Wago Bible" - Recommended Foreword

During Hui Jing's 2 years in school, she specialized in the study of wagashi. After returning to Taiwan, she worked tirelessly to promote real wagashi. When I heard that Hui Jing wanted to compile a book about her feelings about promoting real wagashi over the years, I was very happy as a teacher. I'm glad I could write a letter of recommendation for this.

I think when many people get wagashi in their hands, they will be moved by its magnificence and beauty. Using wagashi to express flowers or customs, the combination of shapes and colors often makes people fascinated. However, most people are only attracted by the gorgeous appearance of wagashi, and there are actually very few people who can express the inner meaning of wagashi in their creations.

When making a wagashi, the creator must integrate the name, color, shape, aroma, taste, etc. into a whole design, and even the scene of eating it must be considered. We not only focus on the beauty of the appearance, but also pay attention to how people feel nourished by the wagashi when they pick up the wagashi and eat it.

In order to infuse wagashi with charm that radiates from the inside out, the maker's own training and efforts are very necessary. From the impression given by the sound of pronouncing the name of the fruit, to the scene felt by the color, to the creativity visible in the appearance...the charm of wagashi can be said to be the result of cultural upbringing.

When the small wagashi is beautifully presented in the hand, it is as stunning as a gorgeous performance. However, wagashi is just food, but the same food has obvious differences. Wagashi is an everyday part of my life. "Nutrition for the soul" in life.

While Huijing specialized in skills during her studies, she also actually worked in wagashi shops. Not only that, she also participated in seminars and creative competitions in the Japanese wagashi industry. Through her self-study and tireless efforts, she has fully appreciated wagashi. the essence of. This book is not just a recipe book for wagashi, but a guide to making wagashi food culture.

 

The charm of Japanese confectionery is born from cultural upbringing.

 

During my second year at the school, Japanese confectionery was forced to enter the school, Japanese confectionery was popularized in Taiwan, Japanese confectionery was published, and recommended books were published.を书かせて头く事となりました. The fruit is made by hand, the time is taken, the time is spent, the flower is blooming, the beauty is felt, the thing is thought, and the thought is made.

 

Flowers and scenery are used to express the shape and color combination of fruits and confectionery.ただ、The surface is beautiful and beautifulいように Feeling じます.一つのwagashi を作るとき, 写手は Fruit inscription, color combination, shape, aroma, taste, etc. 々を総合的に考え, eating べるcene にまで卡えをめぐらせます.见た目の美しさだけでは无く, wagashi を手に取り食べた时, その人の気hold ちの中にrunいを and える事を考えます. The inner surface is full of charm, and the confectionery and confectionery are the same.

 

The name is the sound of the sound, the sense of color, the scene of the color, the creativity of the shape, the charm of the wagashi, the cultural upbringing, the birth of the wagashi.

 

小さなwagashi が中で美い POSITION られて行く时、その华やかさからショー的パフォーマンスを Feeling じる人もいるが, あくまでwagashi は食べ物である.しかし同じ食べ物でも食事とは线を画しているPart があり,日々の生活にrunいを and えるwagashi をprivateは「心の栄raise」と考えている.

 

The author has studied Japanese confectionery manufacturing technology at a school, a Japanese confectionery shop at a non-profit store, and participated in a Japanese confectionery research association. He has studied the essence of Japanese confectionery by himself.
This book is a book on how to make Japanese confectionery, a book on how to make Japanese confectionery, and a book on how to make Japanese confectionery, and a book on how to make Japanese confectionery.

 

Tokyo Confectionery School 

Deputy Minister of Education Makoto Hatori