A treat t just for the taste buds, but also for the other senses, these delightful Japanese confections kwn as wagashi were traditionally prepared according to the season, to be savoured with tea, as a snack during the day. Made using various types of sweet bean pastes, flours and gelatin, these delicate treats are w widely enjoyed throughout the day, and make ideal gifts whatever the occasion. Discover the delectable world of Japanese wagashi from traditional favourites to new creations with this inspiring collection of recipes from the talented Chef Yamashita Masataka.
Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan, then went on to work at various patisseries around Japan. Ten years later in 2001, chef Yamashita started his own patisserie in Nara, Japan, which quickly became one of the top patisseries in Nara. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Patisserie Glace, quickly turning it into a haven for delightful cakes and pastries. This is chef Yamashita's second cookbook. His first cookbook, Tanoshii received rave reviews and continues to be a bestseller.