Wagashi come in an astounding variety of shapes and styles, and are variously classified according to the cooking method used, such as steaming or baking, or by their water content, namely the uncooked and very moist namagashi or omogashi, the less moist han-namagashi, and dry higashi sugar candies.
Architectural Ikkôan Book Captures the Beauty of Wagashi
Japanese patissier Chikara Mizukami dedicates this gorgeous book to the art of traditional sweet cakes called wagashi. Wagashi is an art form that evolved from the ancient imperial capital of Kyoto. Today, these delightful morsels continue to accompany Japanese tea ceremonies. Wagashi's del
和菓子『♡の練り切り Heart-shaped Nerikiri』 Japanese sweets of the form of Heart ♡ flavored wih peach and apricot. ＊styling / photo / saucers and sweets : Midori Morohoshi(http://ameblo.jp/greenonthetable/imagelist.html)