Japanese confection, which is developed with Japanese literary calendar
WAGASHI Isshindo
Giving the words of congratulations with WAGASHI that colors a seasonal festival
It has the four seasons in Japan, the inexorable passage of the seasons never stop attracting the people.
The Japanese has been held various events for a long time thorough enjoying a seasonal food reflecting the nature.
The beautifully designed and shaped WAGASHI is made for almost every celebration, it adds color to each event.
The history of WAGASHI is along with Japanese literary calendar.
The traditional WAGASHI that the Japanese give birth to
What is the never-changing things?
The second owner of “Isshindo”, which has over 70 years of history in WAGASHI producing in Ito, Shizuoka says;
The difference between Japanese and Western confectionary is definitely the ingredients. Rice and beans is the two features of Wagashi.
These two became traditional since the wheat was not available in old days The rice is pounded into paste for mochi, or the rice cake, and the Azuki beans are cooked into paste called “An”.
As the style of WAGASHI changes with the times, the ingredients are basically the same.
The good old Japanese custom…savor the parade of the seasons in WAGASHI
The time in Japan pasts with a variety of festivals or celebrations such as the Girl’s festival on March 3rd, the Boy’s festival on May 5th, New Year, Setubun(the traditional end of winter) , or Higan(the equinoctial week in which Buddhist services are performed).
They have its own WAGASHI to be presented.
Each one has meaning inspired by nature or old literature, makes wish for the success or longevity of family. WAGASHI was luxurious treat since it was not available on daily life in the past, so having it that is believed to bring luck on celebrative occasions with loved one was very special.
WAGASHI is also a feast for eyes and heart, representing the Japanese sensibility to feel and appreciate the nature.
Please do not forget to try WAGASHI of local specialities on your time in Japan.
Interview and photography cooperation: Isshindo
photo and report by Yuki
Detailed information
Ingredients:
Glutinous rice, red bean(azuki bean), suger, wheat flour, and other
Net Weight:
many varieties
Duration of quality retention:
Almost a day
Preservation method:
At a room temperature ,avoid direct sunlight and high temperature
Allergy notation:
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It is lacated in Bazaar Building at Ito marine town.
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WASHOKU CLIPさんの投稿 2017年10月12日(木)
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