This simple but beautiful wagashi of a folded autumn leaf enclosing a bundle of red bean paste evokes an image of a fallen leaf. It is made from nerikiri which is one of the most commonly used wagashi ingredients. Neriki is a mixture of white bean paste and a binding agent called gyuhi. The dough is kneaded into a smooth texture and colored and can be easily molded into many different shapes.

This beautiful dessert was made by Okashidokoro Sasama located in downtown Tokyo. Another delicious dessert from the same shop evokes the image of autumn and a fallen chestnut and secondly a beautiful rendition of a green glaze and rustic pattern from a traditional ceramic teacup. 

Toraya is another wagashi shop with a long history. The shop was founded in Kyoto during the late Muromachi period and has been in business since. It has served the Imperial Palace since the time of Emperor Goyozei (1586-1611). In 1869, the capital of Japan transferred to Tokyo from Kyoto and the shop followed the move, but the Kyoto shop remained and it continues to operate there today. As you travel around Japan, you will see the Toraya shops in many locations. This shop is still as vibrant and bustling as it ever was.

 

Traditions are well respected in Japan but so is the need to remain relevant and connect with a new generation of customers. Matcha, green tea, has grown in popularity as a beverage worldwide as it is now served iced or hot, whipped and sweet. In Japan, the matcha boom has also rekindled opportunities for serving wagashi and these new sweets may now be shaped as your favorite Pokémon character instead of an elegant cherry blossom.

Have you tried red bean paste? What is your favorite wagashi? Hope you can find some of these delicious treats in your local city. Or if you are courageous enough, jump online and learn how to make them yourself.