The term wagashi refers to a traditional Japanese confectionary often connected with Chanoyu, commonly known as the Japanese tea ceremony. In a formal tea gathering it is served about half-an-hour before the tea is offered and its function is to prepare one’s pallet for the slightly bitter taste of matcha, served in the form of thick tea, koicha, where powdered tea is blended by a bamboo whisk with a small amount of hot water. This tea, shared between a small number of guests, is the pinnacle of a chaji – a formal tea gathering, which includes serving of a kaiseki meal, the laying of two fires and the serving of two different kinds of tea preceded by two different types of okashi. This paper will focus on the history and cultural significance of wagashi in the context of Chanoyu, their seasonal poetic names and the art, practice and business of okashi making. Wagashi are not so much about taste as they are works of art. Meant to be consumed shortly after being made, they possess both historical and cultural significance that goes beyond their taste. Not a dessert at the end of a meal but rather a prelude to another experience, wagashi are a cultural universe in the form of edible sculptures. They are part of a tradition carefully passed from generation to generation, which is still very much alive in Japan today.

Authors:
Alexandre Avdulov, Saint Mary's University, Canada

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Posted by James Alexander Gordon

Last updated: 2023-02-23 23:45:00

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