Red Lotus (Large)

Hasamikiku

This is the highlight of the Wagashi Level 1 Certification Test→Chrysanthemum Cutting

It is also a required task for the school’s 2nd-year midterm exam

Cut by cut using dovetail scissors specially designed for fine work and wagashi

Chrysanthemum petals are cut out from the white bean paste

Without absolute determination, it is impossible to cut

I remember when I was in the 2nd year and performed hasamikiku at the school’s Wagashi Festival

It was the time when my skills were at their peak, in front of everyone in two days,

I cut dozens of chrysanthemums without blushing, panting, or shaking hands.

Concentrating completely when making, with a quiet spirit and will, without any distracting thoughts.

It is as if meditating to accumulate energy and cultivate the elixir within .

えみり Emily

—

Although this is also one of the "Hasamikiku" (Chrysanthemum Cutting) techniques required in the Japanese Wagashi Skills Test Level 1, cutting from bottom to top is called "lower section", At the request of Taiwanese believers, they wanted lotus flowers to be used for offering to the Buddha instead, so the name was changed!

May the Buddhas and Bodhisattvas protect all mankind, and hope that in the future world, everyone will have correct faith and righteous thoughts, there will be no wars and disputes, no disasters and sufferings, and a world of peace and joy will be achieved.

-"Wagashi Magic Manual" Emily Wu Huijing, 2021

Things to note:

• Buddha-gashi is a Jonamagashi made with bean paste. It will easily dry out when exposed to the air. Therefore, it is recommended to keep it in the original transparent packaging box during the process of offering to Buddha. Please make sure the transparent cover is tightly closed to avoid water loss.
• In order to avoid collision damage during transportation, the bottom of the Buddha-gashi is fixed with a plastic three-prong bracket. If you need to move the Buddha-gashi, please remove or cut off the bracket from the outside of the bottom of the box when the Buddha-gashi is in a semi-frozen state before taking it out of the box.
• It is recommended that the Buddha-gashi be kept at room temp. for no more than 2 hours and consumed on the same day.
• Color deviations may occur due to various reasons such as hand dyeing, photography, and individual computer settings. Therefore, the pictures are for reference only, and everything is subject to the actual product.