Wagashi Candy

Traditional Japanese confections made from sugar. With Tomoyo Jäger
24 Mar 2018 | Johann Jacobs Museum

Wagashi (wa = Japanese, kashi = sweets) are colorful, artfully-shaped confections that are served in Japan during traditional tea ceremonies. The recipe has a long tradition and reached its first great flowering during the Edo period (1603-1867) with the beginning of sugar cane cultivation in Japan. To make them, sugar is blended with red and white beans, agar-agar, rice, sticky rice and soy flour. The various ingredients allow for a wide variety of shapes, colors and flavors. Wagashi can be shaped into flower designs in spring and snowmen in winter, depending on the season. Traditionally, no dessert is served in Japan. Thus the wagashi have a special place in Japanese tradition and are served exclusively at tea ceremonies, or given as gifts at family celebrations or among samurai.

In her workshop for young people between 11 and 15 years, Tomoyo Jäger will demonstrate three different techniques used to prepare wagashi. She brought the sugar for them especially from Japan.

The workshop takes place on the occasion of the exhibition A Painting for the Emperor.