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.

About the Author

Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan, then went on to work at various p�tisseries around Japan. Ten years later in 2001, chef Yamashita started his own p�tisserie in Nara, Japan, which quickly became one of the top p�tisseries in Nara. 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 P�tisserie Glac�, quickly turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his p�tisserie from Japan. He has recently opened a bakery in Tanjong Pagar under his name, Chef Yamashita in June 2014. This is chef Yamashita’s second cookbook. His first cookbook, Tanoshii received rave reviews and continues to be a bestseller.