TRAVELLIVE 02-2017

The "Magic"
OF WAGASHI CAKES
Although its history dates to 300 BC, making Wagashi (*) wasn't considered
art until 1867. In 1926, Wagashi was officially named and differentiated from
confectioneries that were introduced from the West.
Text: Que Lan - Photos: Various photographers
Wagashi is a
compound word
in which "wa"
is a word used
to denote anything Japanese
or {the harmony} and
{gashi} sounds like {kashi} -
traditional Japanese sweets.
Not only denoting Japanese
confectioneries, Wagashi
also means the sweetness
of harmony. Wagashi cakes
are served in Japanese tea
ceremonies to increase the
light fragrance and not too
bitter taste of matcha.
The artisans' ingenuity is the
magic to turn pretty cakes
into true works of art. The
harmony in ingredients,
tastes, colors, sweetness,
and ductility, all together
make the cakes special. The
main ingredients include
red beans, green beans,
white beans, seaweed
jelly, and sugar. The most
important and difficult stage
is preparing the bean filling.
It takes about 3-4 days to soak
the beans in water, remove
their hulls, stew, filter,
marsh, and process them
with mochi rice. Throughout
the same time the Wagashi is
prepared.
To shape the cakes, the chef
uses various hand tools such
as sieves made of wood and
rattan to make stems, clippers
to trip beautiful sharp petals,
cloths to create smooth soft
folds on the cake, as well as
cake molds and other shaping
tools. Simple kitchenware
such as chopsticks or spoon
can also be used to create
small details and make
Wagashi sophisticated.
Thanks to the passion
and creativity of artisans,
hundreds of types of Wagashi
have been developed. Among
them is Namagashi which is
not only favored for its eyecatching
designs based on
the four seasons' beauty, but
also because it represents the
signature colors of Japan. Its
crust is made with steamed
glutinous flour while the
filling is often made of red
beans. One of the crucial
ingredients contributing to
Namagashi's sweetness is
wasambon, a special type of
sugar made from sugarcane
found in the Tokushima
region of Japan. Namagashi
is usually in the shape of
natural things such as cherry
blossoms, apricot flowers,
maple leaves, or snowflakes.
In Namagashi, the nature is
lively, beautiful, and special
linked to the identity of
Japan.
To enjoy Namagashi, you
should use a bamboo skewer
to cut the cake instead of
using hands directly. Unlike
Vietnamese who often
cut cake into 4 pieces, the
Japanese avoid number 4
(which sounds like death)
by cutting a half of the cake
to eat first and finish the
other half later. Although it
takes a lot of time to prepare
wagashi, you are advised to
enjoy them within one day to
best enjoy their taste and the
love that the artisans give you
through the cakes.
You can enjoy wagashi at:
BENKAK JAPANESE
RESTAURANT
2 nd floor, Nikko Hanoi (serving
Wagashi with seasonal Kaiseki sets)
84 Tran Nhan Tong, Bui Thi Xuan,
Hai Ba Trung, Hanoi
Tel: 04. 3822 3535 - Ext: 4260
Email: fboffice.nikko@
hotelnikkohanoi.com.vn
TRAVELLIVE
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