Wagashi and Tea Tasting with Professor Kimiko Gunji

Professor Gunji will introduce her new book, "The Art of Wagashi: Recipes for Japanese Sweets that Delight the Palate and the Eyes" and will teach workshop attendees how to make three different varieties.

Wagashi is commonly translated as Japanese sweets or confections. The major ingredients used for wagashi are sugar, various kinds of glutinous flours, and beans (either red or white). Wagashi is also referred to as the art of five senses - appealing to the sense of sight, taste, touch, smell and even to the sense of hearing by the sound of the lyrical names with their literary or seasonal associations.

This workshop is held in the 16th c. Sukiya-style guest house. Please wear or bring clean white socks to protect the tatami mat floors. Wearing shoes will not be permitted.