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When the hot season arrives, refreshing mizu manju appear in the storefronts of wagashi shops. With their beautifully translucent appearance and cool, smooth texture, these wagashi have long been loved as a summer tradition. Did you know they are actually easy to make at home?
In the world of wagashi, kanroni made with chestnuts is indispensable. Yet even under the single name "marron kanroni," the types are remarkably diverse—with inner skin, peeled, cut, and more. Each has different characteristics, and using them appropriately for each purpose greatly changes the perfection of the wagashi.
Spring—when cherry blossoms bloom and fresh greenery buds. There are wagashi ingredients you can enjoy precisely because of this season. Cherry leaves, cherry blossoms, mugwort, strawberries, and other spring-only materials bring vibrant color and fragrance to wagashi.
The most important thing in making summer wagashi is to convey coolness through appearance and texture. Using translucent materials lets you express refreshment both visually and in taste. Especially noteworthy are traditional materials such as hon-warabi-ko, hon-kuzu, and agar.
On this day, which wishes for the healthy growth of girls, gorgeous wagashi are essential. The three colors of hishi mochi, the pale peach of sakura mochi, the gentle sweetness of shirozake—these wagashi make the Hinamatsuri table special not only through visual beauty but also through flavors and fragrances that herald the arrival of spring.
For wagashi artisans, autumn is the season that most stirs the creative spirit. When autumn's flavors—chestnuts, sweet potatoes, persimmons—begin to appear at storefronts, anticipation grows for making wagashi with them.
During the Higan season, more wagashi shops and households make ohagi and botamochi by hand. But did you know that choosing the wrong ingredients can greatly change the texture and flavor?
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