Wagashi (和菓子), literally translated as “Japanese confectionary,” is the art of making traditional Japanese sweets by hand. Often referred to as “the art of the five senses”, Wagashi are made to appeal to all five senses. Regarded as an art form, its delicate appearance is an emblematic nod to Japan's refined and precise culinary culture. As the type, the style and the colors of Wagashi varies by the seasons (spring, summer, autumn and winter, ) ACI offer Wagashi classes reflecting the change of season in Japan.
In this Autume edition, Trainees will learn to handcraft and sculpt Wagashi into a work of art - a skill that is transferable to making other delicate Jananese sweets. The Japanese sweets commonly served during the autumn season are such as Kome-dawara, Kikuka Shin & Kuri-manju.