Book of Wagashi 御菓子雛形

Wagashi is a traditional Japanese confectionery sweet, often served with tea. These sweets include popular food items such as mochi, daifuku, castekka and more. Originating during the Edo period (1603-1869), these sweets have become a staple to Japan's culture and its food industry. Traditionally, these desserts are made from rice flour, sugar and sweet beans and were distributed during traditional tea ceremonies that were only held by the higher class. They were seen as a sign of perfection and wealth that soon spread to other classes as the years went on. 

Wagashi are made to change along with the different seasons and reflect traditional Japanese holidays and fruits in season. They are made to celebrate holidays and reflect the natural balance between Japan's nature (through wagashi’s ingredients) and the craftsmanship of the cook. The design of wagashi can be seen in its preparation and history. Here is an example of different types of wagashi, including colors and preparation notes. Different types of wagashi require their own specialities of design and art. Hand molded, painting and pinched some reflect the look of flowers, nature and even animals.

These small designed sweets, while originating as a desert for the upper class, have gone on to shape Japan's desert industry as we know it today. Emphasizing Japan's cultural heritage and its traditional values in nature and savoring beauty through each season.  

Contextual Information provided by the Tokyo Wagashi Association at https://www.wagashi.or.jp/japanesesweets-wagashi/en/about/#:~:text=About%20Wagashi-,The%20History%20of%20Wagashi,oldest%20processed%20food%2C%20was%20made.