He belongs to the third generation of wagashi artisans, the Japanese sweet, whose maximum expression is seen in the tea ceremony with the Nerikiri. His skill with his hands when creating small works of art from the typical white soy bean paste does not leave anyone indifferent. His firm purpose is to spread the culture of the wagashi on all four sides and make the children of his country see it as an option for their professional future once again. Hands and tools exclusively define each piece, which is inspired by nature and each season to create his small pieces of edible metalwork.
Today, more children wish to become pastry chefs, but I want to attract their attention to the world of wagashi. In order to do it, I should go out anywhere to show how wonderful it is.
Featured in so good #17