This is a great first book if you want to get into Wagashi making! It is amazing for technique and has step by step instructions with lots of fotos. People outside of Japan might find the detailed instructions on how to make “anko” bean paste from scratch very beneficial because it is one of the ingredients that is most difficult to source in adequate quality.
Personally I find it a bit too “modern” in some ways. It makes no difference between traditonal wagashi that have been around for a long time and more modern interpretations. If you are looking for a book that focuses solely on orthodox wagashi and seasonality this might be the wrong choice. But I still find the explainations very concise and and it is the perfect first step to get into the matter.
I am adding a link to the book here. For transparency I want to tell you that I might earn a small comission (at no additional cost to you) from qualifying purchases as an Amazon associate. You can actually order things directly from Amazon Japan if you can’t find them on your own country’s page! You just need to log into Amazon Japan with your usual username and password and put your home adress in. It will automatically calculate shipping costs and customs taxes (if needed) so you don’t get any nasty surprises. I have personally gotten a lot of stuff from Japan this way when I wasn’t living here.
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