[Media Interview] Wagashi can bring people smiles
Text/Photo by Qiu Liwei/Photo by Qiu Liwei, provided by Tang Hejia and Guozi Tigerair Taiwan's "Tigertales" Characters
Japanese confectionery craftsman - Wu Huijing
Wagashi brings smiles to people's faces:
Wagashi Master – Emily Wu
For this exclusive interview, teacher Wu Huijing of "Tang He Family Japanese Confectionery" specially borrowed a food kiosk that was converted from an official residence during the Japanese colonial period."East Academy of Fine Arts"as a filming location. In the Japanese-style restaurant, Teacher Wu appeared gorgeously in a kimono. "The kimono is my work uniform," she said. From the choice of environment, the clothes she displays to her Japanese confectionery, it all shows this craftsman's insistence on "beauty."
For this interview, Emily Wu, the owner and head chef of Toukaya, specially borrowed Home Courtyard, a Japanese restaurant that was converted from a civil servant faculty housing building from Japanese rule era, as the shooting location. In the restaurant brimming with Japanese traditional atmosphere, Wu appeared in a gorgeous kimono. “Kimono is my work uniform,” she said . From the choice of the environment, the clothes she wears, to her wagashi, all revealed this master's commitment to "beauty".
"TV Champion" opens the door to wagashi “TV Champion” opened the door to wagashi
Wu Huijing was originally engaged in graphic design. One day, she saw Japan's "TV Champion" wagashi confectionery competition. She was attracted by the exquisitely shaped, richly colored "shangsheng confectionery" that looked like a work of art. She was instantly attracted to it and will never forget it. Later, she encountered a setback in her marriage. On the one hand, she wanted to escape, but on the other hand, she was determined to realize her dream. When she was over 30 years old and only knew 50 Japanese syllables, she decided to fly to Japan and take the first step towards her dream of becoming a wagashi craftsman. . She started studying at a language school, and after studying hard, she passed the daily examination level 2 in just one year and entered theTokyo Confectionery School.
Wu used to be a graphic designer. She was instantly drawn to the beauty of jo-namagashi, a delicate and colorful type of wagashi, when she saw it on the Japanese TV show “TV Champion". After a divorce, Wu decided to pursue her dream of becoming a wagashi master. She flew to Japan after the age of 30, even though she only knew hiragana at the time. She started by attending a Japanese language school, and passed JLPT N2 level in just one year. She then enrolled in the Tokyo Confectionery School.
「Fruit fruitは人なり」Kashi wa hito nari
Almost all the classmates in the confectionery school are younger than me, young and frivolous children. In addition to age and language barriers, standing all day making wagashi is even more physically taxing. But Wu Huijing is optimistic that she will be 18 again and put down her body to face the challenges of the new environment. Although Japanese confectionery is profound, Wu Huijing has many advantages. She studied art in college and is engaged in design. She has professional aesthetic qualities and is good at drawing design drawings. Moreover, many wagashi nouns are Chinese characters, which is easy for Taiwanese people to understand and remember. Another advantage is her talent. She is dexterous and learns quickly, even after seeing the teacher's demonstration once. She can't help but feel that her fate with wagashi is destined.
The first line of the Tokyo Confectionery School's school song is "Confectionery, no one." The deep meaning of the lyrics is: the fruit will reflect the personality of the producer. With the same materials, serious people will make exquisite finished products, while casual people will make poor finished products. People must face the fruits sincerely. As time goes by, the fruits will also show people's growth. After two years of professional education, Wu Huijing became a professional and became partners in learning and growth with her classmates who had a generation gap.
In Tokyo Confectionery School, she was surrounded by energetic brats who were more than 10 years younger than her. In addition for the age and language barriers, she also had to deal with the physical demands of standing all day for wagashi making. But Wu was determined and took on the challenge with a positive attitude, even pretending to be 18 again. Wagashi is a complex art form, but she also had a number of advantages. Wu had studied arts in college and worked as a designer; had a strong aesthetic sense and good at drawing design sketches. In addition, many of the wagashi terms are Kanji characters, so it is easy for Taiwanese people to understand and memorize. She was a quick learner and could do what her teacher demonstrated after seeing it once. She couldn't help but feel that she was born to be a wagashi craftsman.
The first line of the Tokyo Confectionery School's school song is “Kashi wa hito nari”. The meaning of the lyrics is that wagashi reflects the personality of the maker. With the same ingredients, a serious person will make a beautiful product, while a careless person will make a shoddy product. Wagashi needs to be made with sincerity. Over time, wagashi will also reflect the growth of the person. After two years of apprenticeship. Through the process of learning and exchanging ideas with classmates who she initially had generation gap issues with, she finally became a skilled professional.
The “Tai-phoon” blowing through the Japanese wagashi world
When she was in second grade, her teacher took Wu Huijing to the famous Japanese confection shop "Rabbit House" in Asagaya.うさぎや)" observe. Taking over the freshly baked Dorayaki from the factory director,
Not only did it warm her heart, it also inspired her to want to work here. Japan's traditional industries have a conservative attitude towards foreigners, but Wu Huijing impressed the boss's wife with her silly energy and straightforward love for wagashi, and made an exception for her to become a work-study student.
Also in grade 2, Wu Huijing achieved another feat: participating as the only foreigner and student"Japan Fruit Industry Promotion Association"game. This professional competition requires 5 works to be submitted every month, and must also take into account the balance of different materials, colors and the sense of season. In order to be fair to all students, the school did not provide venues and resources for her to practice. Wu Huijing persisted for 1 year without external aid, schoolwork, part-time work and competing in Sanduyaki. As a wagashi rookie, she worked in a rental house. One entry after another is completed in the small kitchen.
Wu Huijing's enthusiasm and talent made Rabbit House want to officially hire her, but her work visa application was not approved, so she had to return to Taiwan after graduation amidst everyone's sighs. However, Huangtian's hard work paid off. On the eve of her return to China, she received the "Special Jury Award" from the Japan Fruit Industry Promotion Association, becoming the first foreign winner of the competition in 80 years. After staying in Japan for two years, Wu Huijing got far more than she originally expected, and even brought a new trend to the Japanese fruit industry. Everything was like an inspirational plot like a Japanese drama.
In her second year of school, Wu's teacher took her to observe “Usagiya”, a famous wagashi shop in Asagaya. When she received a freshly baked Dorayaki from the shop manager, she not only felt warm in her heart, but also developed the idea of wanting to work there. Despite the traditional Japanese industry's conservative attitude towards foreigners, Wu impressed the owner with her determination and passion for wagashi, and was allowed to work as a part-timer.
In her second year, Wu also achieved another feat: she was the only foreigner and student to participate in the “Japan Confectionery Promotion Association” competition. The competition requires participants to submit five works each month, taking into account the balance of different materials, colors, and season. The school did not provide Wu with any resources or space to practice, as they wanted to be fair to all students. Wu persisted for one year, juggling her study, part-time job, and competition at the same time , and she completed one work after another in her tiny kitchen.
Wu's passion and talent impressed the owner of Usagiya, who wanted to offer her a full-time position. However, her work visa application was denied, and she had to return to Taiwan after graduation. But hard work pays off. Just before her departure , she was awarded the “Special Jury Prize” by the Japan Confectionery Promotion Association, becoming the first foreign winner of the competition in its 80-year history. During the two years in Japan, Wu achieved more than she could have ever imagined. She even brought a new wave to Japanese confectionery, with a story that is like something out of a Japanese drama.
The four seasons in the abstract
After returning to Taiwan, Wu Huijing founded "Tanghe Family Japanese Fruits", which not only brought this exquisite food art to Taiwan, but also brought new stimulation to Taiwanese people's sense of beauty. "The beauty of Taiwanese people is concrete and complex, and difficulty reveals skill. But the beauty of wagashi is to simplify the complexity, turning the flowers, plants and scenery of the four seasons into a 5 cm square small universe. In fact, it is simple and abstract, but beautiful and beautiful. Coming up with the artistic conception is the most difficult thing," Wu Huijing said. With more and more customized orders, including the 12 zodiac animals, characters from the Three Kingdoms, brand images, religious offerings, Eastern and Western festivals, etc., she is always able to make products that break through stereotypes, yet the theme can be identified at a glance. Japanese confectionery.
Dedicated to Buddha"Buddha-gashi" It is Wu Huijing’s proud work. It is taboo to have specific human or animal images in the shape of Buddhist offerings. This is not only about aesthetics, but also about precepts. Therefore, she used the difficult "chrysanthemum cutting" technique to cut out various nine-grade lotus flowers, and in the center of the flower there were figures representing different Buddhas. The Sanskrit word for "seed".
During the interview, Wu Huijing also demonstrated her skills on the spot. She took out her portable tool set and a pot of white bean paste and sugar."Nerikiri" , made in just 15 minutes"cedar", "Winter Plum"and "bamboo"Three types of fruits with different themes, and then they showed off their chrysanthemum-cutting skills. In 10 minutes, they cut out a gorgeous chrysanthemum while talking and laughing.Kikuhime , amazing skills.
After returning to Taiwan, Wu founded “Toukaya”, bringing this delicate confectionery art to Taiwan and stimulating Taiwanese people's aesthetic sense. “Taiwanese aesthetics are concrete and complex, and mastery is seen through difficulty. But the beauty of wagashi is to simplify the complex , turning the flowers and scenery of the four seasons into a small universe of five cubic centimeters. In fact, it is the most difficult to be simple, abstract, and beautiful with visible artistic conceptualization", Wu said. As her custom orders increased, Including 12 zodiac signs, “Romance of the Three Kingdoms” characters, brand images, religious offerings, and various holidays, she was always able to create wagashi that broke through stereotypes, but could still be identified with the theme at a glance.
Wu's signature work is "Buddha-gashi", which is specifically used as offerings to Buddha. Buddhist offerings should avoid any concrete images of people or animals, which is not only a matter of aesthetics, but also a matter of religions discipline. Therefore, she uses the highly difficult “Hasamigiku” technique to cut out lotus flowers of various colors, with "bijakshara", a Sanskrit character representing different Buddhas, at the heart of the flowers.
During the interview, Wu also demonstrated her skills on the spot. She took out her portable tool kit and “nerikiri", which is made from white bean paste and sugar. In just 15 minutes, she created three jo-namagashi with the themes of “pine tree”, “plum blossom”, and “bamboo”. Then, she showed off her Hasamigiku technique, in just 10 minutes, cut out a luxurious "Kikuhime" while chatting. It was truly amazing.
Epilogue
In addition to making and selling wagashi, Wu Huijing also wrote about the stories along the way and what she learned throughout her life.The Power of Kneading Beauty , Wagashi Bible , Wagashi Magic Manual He has written many books, opened courses, founded a school, and is committed to the promotion of wagashi culture, with disciples all over Taiwan. Wu Huijing firmly believes that "Japanese confectionery can bring people's smiles." This is the most charming thing about wagashi. She also hopes that she can be like wagashi and make everyone around her smile. When she was at a low ebb in her life, Wago reopened an exit for her life. Now she firmly believes that she can create an exit for more people. As for where to go from that entrance, it depends on everyone's heart.
In addition to making and selling wagashi, Wu wrote books about her story and her life’s work, such as “The Power of Kneading”, “Wagashi Bible”, and “Wagashi Magic Manual”. She also opened courses and founded a school, dedicated to promoting wagashi culture, with disciples all over Taiwan. Wu believes the most charming part of wagashi is “wagashi can bring smiles to people’s face”, she also hopes that she can make everyone around her smile. Wagashi gave her a new outlet when life hit a low point. Now she has created an entrance for more people. As for where that entrance leads, it depends on each person’s will.
Text/Photo by Qiu Liwei/Photo by Qiu Liwei, provided by Tang Hejia and Guozi
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