It was a privilege to host The Art of Wagashi, a cultural gastronomic event run by the Embassy of Japan in New Zealand. Our chefs, students, and the wider public joined in the celebration of traditional Japanese confectionary.
Chef Yamaguchi, the Japanese Ambassador’s chef, preparing for the event (left). A selection of artisan Wagashi prepared by Ms. Miyake (right).
Wagashi have been enjoyed for centuries, often served during tea ceremonies and special occasions. These delicate confections are typically made from natural, plant-based ingredients such as sweetened red bean paste (anko), rice flour, and agar, and they often reflect the changing seasons in both their flavours and shapes. Whether it’s the vibrant colours of sakura (cherry blossoms) in spring or the rich, earthy tones of autumn, Wagashi are crafted to evoke the beauty of nature. The combination of aesthetic appeal and subtle sweetness makes Wagashi not only a treat for the taste buds but also a feast for the eyes, offering a unique cultural experience that connects food with art and tradition.
Chef Yamaguchi, chef Lambert, Mr Ambassador Osawa (left), a group photo of the Embassy of Japan’s team alongside Le Cordon Bleu New Zealand’s chef Lambert and Marketing Director Andrew Lee (right).
Chef Yamaguchi, traditionally trained in both French and Japanese cuisine, bridged the gap between our respective culinary heritages. He provided an excellent demonstration of how to create Wagashi from scratch using basic New Zealand ingredients. Following chef Yamaguchi was Ms. Miyake, who revealed the true artistic potential of Wagashi with her stunning creations. When it came to finally sample and taste the Wagashi prepared, many were hesitant to touch Ms. Miyake’s items, despite her insistence on enjoying them.
We look forward to welcoming the Embassy of Japan back for more opportunities to share the intricacies of Japanese culinary culture.
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