Dimitri, a philosophy teacher from France, has a deep passion for Japanese sweets, or *wagashi*, which capture the essence of the seasons and landscapes. He has been making them on his own for years and finally visits Japan to refine his skills. In Nara, he learns the art of crafting warabimochi (bracken mochi) at Senjuan Yoshimune, where he practices traditional kneading techniques and creates limited-edition warabimochi manju. He also enjoys a tea ceremony with his homemade mochi. In Tokyo, he discovers Akasaka Aono's chilled mitarashi dango and Mitsubachi's unique ogura ice cream anmitsu. In Matsue, he fulfills his dream of making Kingyokukan (golden jelly bean paste) at the historic Furyudo, layering sugar and crafting a night sky-inspired piece called "Ama no Kawa." He receives handmade tools from the craftsman as a token of appreciation. Through his journey, Dimitri learns that wagashi is not just about taste but also about conveying the seasons, emotions, and stories. This beautiful and unique world of Japanese sweets captivates him, blending stunning visuals and heartfelt narratives.
#Wagashi #JapaneseSweets #DimitriInJapan #Nara #Tokyo #Matsue #FoodCulture #TraditionalJapan
