Seasonal Changes in the Design and Making of Wagashi: Tools for Shaping

Abstract

  The present study examined the methods and the use of molds in the making of wagashi (Japanese confectionery) for each season. A literature review was conducted to investigate various issues such as preparation methods and shape. The results are as follows.

  Wagashi can be classified into three types: namagashi (fresh), hannamagashi (partially dried), and higashi (dried), the most common of which is namagashi. The molds used to make wagashi differ depending on the season and the type of confectionery. Most higashi are uchimono (molded dry confectionery). Katamono (wagashi made using molds) are less common than tegatamono (those made without). Various shapes, such as those representing plants, fish, and animals, are used to express the coming of a particular season and a general sense of the seasons.