Best Magazine Of Haute Pâtissere

Junichi Mitsubori. World of Wagashi. Passion in the serenity

Junichi Mitsubori so good #17

January 18, 2017
Ana Rodríguez
Junichi Mitsubori so good #17
Junichi Mitsubori. World of Wagashi. Passion in the serenity

Junichi Mitsubori

Junichi Mitsubori, a third-generation wagashi artisan of traditional Japanese sweets store has long engaged in wagashi-making since his childhood. About a year ago, he began to call himself a master of Kado (way of confection) or wagashi artist, just like a master of Chado (way of tea or tea ceremony). Wagashi is broadly classified into two groups: the ones eaten daily such as manju and dango, and Jo-Namagashi served with matcha at tea ceremony. Jo-namagashi is usually created upon customer’s requests. Wagashi artisans talk to hosts of tea ceremony about what to make suitable for the season, guests or purpose. Most of the Jo-namagashi are Nerikiri, which are made of sweetened white bean tinted with colors and designed according to the season. Things in nature are depicted on a small piece of the bean paste. Sophisticated wagashi like Nerikiri originated back in the Edo period (1603-1868) and they were naturally produced by artisans’ hands unlike today’s mass production by molds and machinery.

Text by Reiko Matsuno / Photos by Yukari Nagase


Discover so good #17


In this poetic video, Junichi introduces the technology of “Japanese Confetionery” to the world as Wagashi artist.

Check and enjoy Mitsubori’s recipes, with step by step images, at so good #17.