Hahow’s online courses are all wonderful. It’s really exciting to be able to invite teacher Emily Wu Huijing this time. Teacher Emily, who won the grand prize in the Japan Wagashi Competition, founded Tanghejia Wagashi for more than ten years, and students have come from various counties and cities to study at Tanghejia. This time I heard that the teacher is willing to adopt the online teaching mode of frying, dyeing, stuffing, and shaping the traditional Japanese confectionery methods. This is completely good news to Taiwanese! You don’t have to travel long distances, be crowded on trains, or ride high-speed trains. You can watch the most realistic full-page teaching pages at close range. You can study and write down notes at the same time. This is the advantage of online courses that I highly recommend! During the lecture, the teacher will also share many interesting anecdotes about Japan’s fruit culture, the most classic styles that must be learned, the far-reaching fruit shapes, and Tang He’s super popular hot-selling products. You can easily learn them at any time. Let’s become classmates together. Bar! Japan’s authentic wagashi online courses are easy to get started even with no basic knowledge, leading you from entry to creative thinking, a learning experience you can’t miss.

Kaiseki Catering Co., Ltd.
Chef Wang Hongyue from the R&D Department

Learning wagashi is a long road. With a history of more than a thousand years, wagashi connotations far exceed the dessert itself. It also covers the evolution of Japanese culture over the past thousand years and is the result of various Japanese cultures, such as tea ceremony, aesthetics, literature, etc. Teacher Emily has a long way to go to bring such precious culture from Japan back to Taiwan to promote it. This road has taken 16 years. From being unknown to now, it is now flourishing. Teacher Emily is undoubtedly the most important promoter of the development of wagashi in Taiwan. And since I took the teacher’s experience class for the first time in 2016, I have become a fan of the teacher. The teacher can always break down the complex shaping techniques into a way that everyone can use; he can also simplify the professional steps of the craftsman into something that can be easily done at home. Through wagashi, I learned about the beauty of the four seasons of nature, history and culture, and found my flow. The most important thing is that I met Teacher Emily. Wagashi is not just wagashi, it is a living history book and the beauty of the four seasons. Through everyone's easy handiwork at home, this beauty and warmth can be passed on to the important people around them.

Wakazen Wagashi Confectionery Studio
Founder Teacher Wang Cichan

In my childhood memories, my mother would take us children back to my grandpa’s house almost every weekend. There was no entertainment when we were young, and we almost always watched TV with our grandpa. My grandpa was educated during the Japanese colonial period, and the TV he watched were all Japanese dramas or movies. When I go to Japan, my grandpa loves to watch Shogun Shogun and TV Champions (now renamed: TV Champions). The one that attracted me the most was the episode of the Wagashi Master Competition. The first episode in Wagashi Craftsman impressed me the most. The main challenge is the chrysanthemum-cutting competition, each of which requires extreme patience. The sage fruit was invented in the early Showa era. The shocking mood when I was a child has gradually faded away in the process of studying and growing up.

Time always flies so fast that people are unprepared. Outside the society, in order to survive in this rapidly changing era, everyone is burdened with many different life pressures. Therefore, everyone begins to think, "What is my life really like now?" What do I want?" I was also thinking and confused.

I began to look for my own value and dreams, and by chance, I went to a teahouse selling wagashi. The moment I ate wagashi, long-lost childhood memories came to my mind. At that time, I was My most important friend told me that it might be my next path.

At that time, I found out that it was wagashi from Tang He’s family, and I started to search for all the relevant information. After I found out that Teacher Emily taught in small classes, I was very happy to sign up for the course. The arrival of the first course opened up my relationship with Teacher Emily and led me into the world of wagashi.

Looking back on all this, it has been five years since I was a fan girl since I was a child, and now I have become a satellite assistant and now I have become a member of the teaching class. In the past, there were regional restrictions on taking classes. At that time, I was traveling in the north and south, so I needed a lot of favorable conditions at the right time, place, and people. But now in this era of developed Internet, you can learn the technique of the TV champion - cutting chrysanthemums online. Such a precious and professional course can also be learned in front of the screen. Based on my experience on this road over the years, I can guarantee that you will never regret taking this course!

I sincerely recommend it to those who like Japanese desserts and Japanese culture.

Tang Hejia lecturer group, graduates of the third teaching class
Liu Ziling

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