Hadley Sui - Oishisou!! The Ultimate Anime Dessert Cookbook

Japanese pastries tend to fall into two categories: wagashi and yougashi. The word kashi indicates confections, and originally referred to nuts and fruits. It is the basis for both of these terms. Wagashi are traditional Japanese sweets (wa indicates Japanese). The evolution of wagashi was influenced by the rise of the tea ceremony in Japan, as well as the Chinese tradition of dim sum. Japans very first wagashi are speculated to have been dango, or small ball-shaped sweets. They were most likely originated by people supplementing their diet with acorns due to an insufficient food supply. Raw acorns are too bitter to eat, so they were ground and soaked in water to lessen their bitterness, then cooked into spherical shapes. Dango have become a mainstay in Japans wagashi scene, though they are now typically made with rice flour and bean paste rather than acorns.

During the Nara period (710794 AD), ambassadors brought Chinese culture to Japan. It was at this time that deep-fried and boiled dumpling-style confections were introduced to Japan, though they were initially used primarily for offerings at shrines and temples. In addition to dango and dumplings, a third predecessor of wagashi was tenshin, a word derived from a Japanese Zen Buddhist term that means little things to add to the empty stomach. Monks consumed these foods, which included soups, dumplings, and noodles, to tide themselves over between meditation sessions. Because of their Buddhist origins, these foods were vegetarian, and they became todays ykan and manju. Today, wagashi are unique in their devotion to seasonality, often being influenced in both form and flavor by the subtleties of each season in Japan. Their designs and ingredients also draw inspiration from poetry, old and new, as well as pop culture.

Yougashi refers to Western-style sweets, such as cakes, which are often made with ingredients like white sugar and eggs. The popular strawberry shortcakes, crpes, and Swiss roll cakes are all considered to be yougashi. Nowadays, these treats are prevalent in Japan, with many shops specializing in cakes, breads, and more. Japanese ingredients and flavors are often incorporated into yougashi confections, such as breads made with mochiko rice flour and cakes flavored with matcha.

Nanbangashi, another term in Japans pastry taxonomy, are confections adopted from Portugal and Spain during the Muromachi period (13361573 AD), when missionaries came to Japan to facilitate trade and promote Christianity. A type of nanbangashi that is still popular is konpeito, a small crystal candy made from sugar instead of natural sweeteners like amazura (ivy sap) that were commonly used when wagashi were first introduced. Unlike the majority of previous wagashi types that were meant for the elite, nanbangashi were consumed by the general public.

In addition to displaying a keen attention to seasonality, Japanese pastries tend to reflect a sharp awareness and celebration of local flavors. Japans omiyage gifting culture revolves around hyper-local produce, flavors, and artisanal specialties. It is common to bring boxes of omiyage souvenir snacks back to family and friends after traveling. The countrys variety of terrains and climates allows for a wide range of produce to flourish, and its long tradition of artisan crafts has helped to elevate each regional specialty to its highest form. Many of the pastry varieties in this book have been adapted in Japan to reflect local flavors and heritage.

Here are a few of the Japanese specialty pastry ingredients used in this book. These can be sourced at Japanese supermarkets such as Mitsuwa and at the Korean-American chain H Mart, or through online stores like Bokksu Grocery.

Anko

Anko, or adzuki bean paste, is made from boiling, crushing, and sweetening red adzuki beans. It is frequently used in Japanese pastries and can be purchased premade at Japanese grocery stores if you dont have time to make it yourself. Koshi an and tsubu an are types of anko.

Joshinko

Joshinko is a flour made from nonglutinous short-grain rice. It can result in chewier textures than