Hinamatsuri is celebrated annually on March 3rd as one of the five seasonal festivals known as go sekku (五節句). It dates back to the Heian period (794-1185) but was popularized and started to resemble its present form during the Edo […]
Castella is a simple Japanese sponge cake, typically made with three ingredients: egg, sugar and flour. It's thought to have evolved from an Iberian cake introduced to Japan in the 16th century. The Portuguese and Spanish …
During the spring and autumnal Equinox, the Japanese celebrate a week-long holiday called higan (彼岸). The week starts three days before the equinox and ends three days after the equinox. The spring higan is to pay …
Kanten is the jelly-like substance derived from red algae which has been frozen then dried. Also known as agar-agar or simply agar, it is used in many Asian desserts and is a vegetarian substitute for …
The origins of wagashi date back to the Jōmon period when the Japanese crushed nuts, formed them into cookie-shaped discs and cooked them. Over the millennia wagashi evolved and became more artisan partially due to …
Cherry blossoms are Japan's unofficial national flower. The trees aren't unique to Japan but it's celebrated here with great adoration and have evolved with the lifestyle of the Japanese. The first reference to cherry blossoms is …
You may have noticed wagashi wrapped in leaves. In early spring, that leaf is most likely salted cherry blossom leaves. Salted cherry blossom leaves have a distinct flavor and scent that gets transferred to the wagashi; …
It can be a bit overwhelming to walk into wagashi stores that have been around for decades, some centuries. They have an air of formality that demands respect, not to scare you away or anything. If …
This year marks the 300th year since the birth of the Sakura-mochi; the quintessential Spring wagashi. There are two distinct kinds of Sakura-mochi. One which is representative of the Kanto region (Eastern Japan) and the other …