Wagashi is commonly translated as "Japanese sweets or confections." Wa denotes all things Japanese, and gashi originates from kashi, or okashi, which refers to all confections. This book, "The Art of Wagashi, Recipes for Japanese Sweets that Delight the Palate and the Eyes," is dedicated to A. D. Moore (1931-2013), Professor Emeritus of the University of Illinois at Urbana-Champaign, who was a mentor and great supporter of Japan House (a cultural teaching center at the University of Illinois). Professor Moore (or Doyle-sensei, as we fondly called him) was a man of versatility with a wealth of knowledge. He was a kind and warm-hearted person, forever curious, who possessed "doshin," a child-like kokoro (kokoro is a Japanese word encompassing multiple meanings including "mind," "heart," and "spirit."). One of the things he shared with so many people was how to make wagashi, which he learned first-hand by visiting a Japanese wagashi shop in Japan many years ago. With his instruction, several of Japan House's students learned the basic techniques and made wagashi for tea classes. Doyle-sensei often discussed writing a wagashi book in English so that people outside of Japan could make authentic wagashi to enjoy with a bowl of tea. Regrettably, his dream did not come true while he was on this earth, but his legacy has been passed down to many generations. Professor Emeritus Kimiko Gunji embarked upon writing this book in honor of Doyle-sensei five years ago, and finally, we feel ready to present this cookbook to all of those who love wagashi. The recipes in this book have been carefully crafted for genuineness. Each recipe has been tested and refined by experienced sweet makers. Other notable features of this book are that all of the ingredients are easily purchased in the United States, and that the final products are authentic in taste and appearance. It is Professor Gunji's greatest hope that all of you who make wagashi according to the recipes in this book will enjoy these treats not only with the palate, but with all senses.

A visual guide to hundreds of Japanese confections, with historical information. Text in Japanese and English.

Patterns for 20 handcrafted projects, each an exquisite accessory and a tiny work of art, are provided in this step-by-step guide. The centerpiece of the handbook is a range of stunning fabric jewelry--necklaces, bracelets, and earrings--crafted from silks or cottons complemented by a colorful decorative cord that is woven or knotted into unique designs, called "kumihimo," Instructions are provided for several unusual craft techniques including Japanese knotwork, Delica beading, and fabric origami, each with color drawings and step-by-step directions. Projects are accompanied by color photographs evocative of contemporary Japanese style, and every chapter opens with a wonderful original watercolor by the author, as well as text providing reflections on Japanese life and art.

Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He worked at various pâtisseries around Japan for 10 years before starting his own pâtisserie in Nara, which quickly became one of the top pâtisseries there. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pâtisserie Glacé, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pâtisserie from Japan and re-established Flor Pâtisserie at Duxton Hill, Singapore. Today, chef Yamashita no longer runs Flor, but his own Japanese artisan pâtisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita. This is chef Yamashita’s second cookbook. His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller

From Cherry Blossom Rice Cakes to Mochi Dusted with Green Soy-bean Flour, home cooks will be transported by the recipes in Machiko Chiba's latest cookbook devoted to Japanese sweets known as wagashi. Traditionally served as part of the tea ceremony, wagashi are finding a place in contemporary cuisines as light, beautifully crafted, elegant desserts. Now, with her easy-to-follow instructions and the patented Cook-Zen microwave pot, anyone can make wagashi in minutes.

Do you have a yearning for unique Japanese desserts that you want to explore? No sweat, you won't need to look too far to find some impressive recipes for these treats! The dainty, sweet confections "wagashi" are in a class to themselves and are different from the cookies and cakes you'll find in European or Western countries. The unique Japanese confections highlighted in the Wagashi Cookbook were made to be served at the traditional tea ceremonies of the country, but they can be eaten anytime you desire. You may be surprised to know that these sweets are very simple to make! The Ingredients for these treasures, such as sticky rice, sweet bean jelly and red bean jam, are easy to prepare. The recipes basically use most of the same ingredients, so once a few are made, it is very easy to make the others. Wagashi treats are fat and butter free which makes them healthier than Western desserts. Oftentimes seasonal fruits are used or fruits found in your own country if that's your preference. Come on, give these treats a try and make them in your own kitchen! Ask your family and friends to sample them for you; I am sure they will love them!

A collection of imaginative (and even humorous) illustrations of hell and other underworld realms in Japanese art works. A great reference for artists and illustrators.