Ever since my first wagashi (Namagashi, to be specific) class in Kanazawa in April, I have been spellbound by the beautiful creations made by wagashi masters, the meaning behind different wagashi for each season and their purpose in festivals and tea ceremonies. Many designs created are usually inspired by Haiku poems.
I finally took up the courage to make wagashi again after my second class in Singapore with ABC cooking studio. However, both classes, the wagashi pastes were pre-prepared. I had to do some research on my own to create the paste from scratch without the original white bean (or navy bean) which is found only in Japan. I used lima beans as a substitute. Its a long process but through this, I learnt to appreciate the art of making wagashi even more. So here are some of my humble creations for summer.