The Japan Foundation presents a lecture and demonstration on WAGASHI- The Art of Japanese Sweets by Noriyuki Myojin and Shogo Shimada.
About Wagashi
The word “Wagashi” is made up of two components-“Wa” which means Japanese style and “Gashi”; a modification of “Kashi” which means sweet. Thus Wagashi can be literally translated to traditional Japanese sweets. Wagashi incorporates and expresses the flavour of Japan’s changing seasons. These sweets are so delightfully decorated that they almost seem like works of art rather than food items.
Wagashi appeals not just to your taste buds but to all the senses of body. Their softness, moistness or crispiness can be touched. Their decorated shapes and extravagant colours are certainly a feast to the eyes. Fragrance of wagashi is delicate which enhances the pleasure of the sweets. It would not be an exaggeration to call it food for the soul.
About Demonstration
Four kinds of Wagashi would be featured in the demonstration. Sakuramochi is a sweet pink rice cake garnished with red bean paste and wrapped in a cherry blossom leaf. It is traditionally eaten on Hinamatsuri (Girl’s Day) in Japan. Wasanbon is authentic Japanese sugar which is made from sugarcanes grown locally in the Shikoku Island. It is used extensively in preparing various kinds of sweets. Dorayaki refers to two Castella patties which are wrapped around sweet Azuki red bean paste. Dorayaki has been made popular all over the world through the popular anime Doraemon. Kids in India call it “Dora Cake”. Finally Jyo-namagashi are high end sweets which are used as snacks in traditional Japanese tea ceremony.
About Lecturers
Noriyuki Myojin (Shungetsu Kagura, Hiroshima City)
Noriyuki Myojin born in 1982 in a family that owned a traditional Japanese confectionery shop. He enrolled in the Japanese Confectionery Course of Ecole De Patisserie De Tokio and studied the basics and theory of Japanese confectionery. He trained himself at a Japanese confectionery shop in the Kanto region, and then joined the family shop, Mitsuya Honpo. In 2011 Mr. Myojin won the Annual Grand Prix Award for Technical Excellence presented by the Japanese confectionery association, Towakai. The same year he earned the title of skilled Wagashi chef from the Japan Wagashi Association.
Shogo Shimada (Mitsuya Honpo, Kure City, Hiroshima Prefecture)
Mr. Shimada was born in 1986. He studies Japanese Confectionery at Ecole De Patisserie De Tokio. He joined the venerable confectionery shop, Mitsuya Honpo in Kure City, Hiroshima Prefecture, and today serves as the Mitsuya Honpo factory director. In 2012, he earned the title of skilled Wagashi chef from the Japan Wagashi Association. Later he joined hands with Mr. Noriyuki Myojin.

Note: Prior free registration mandatory by email at, latest by 6th February, 2013.
Japan Foundation will send the confirmation mail to the selected guests. Please carry confirmation mail for admission.