Wagashi

A treat not just for the taste buds, but also for the other senses, these delightful Japanese confections known 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 now 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. Also included are suggestions on enjoying the different wagashi with drinks, and creative ideas to present wagashi as gifts.


About the Author

Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He worked at various pâtisseries around Japan for 10 years before starting his own pâtisserie in Nara, which quickly became one of the top pâtisseries there. 


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 Pâtisserie Glacé, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pâtisserie from Japan and re-established Flor Pâtisserie at Duxton Hill, Singapore. 


Today, chef Yamashita no longer runs Flor, but his own Japanese artisan pâtisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita.


This is chef Yamashita’s second cookbook. His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller.