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30 guests joined us on November 12 for “Wagashi Demonstration & Sampling,” a delicious learning and tasting experience presented by Kimiko Gunji, Professor Emeritus of Japanese Arts & Culture at the University of Illinois Urbana-Champagne. Following a colorful slideshow that provided background and the history of wagashi (traditional Japanese sweets), Dr. Gunji demonstrated how to make two different types that are appropriate to the autumn season: Kuri Manju (Japanese Chestnut Bun), and Kurumi Yubeshi (Japanese Walnut Rice Cake).

Participants sampled one of each, enjoyed two kinds of hot tea including authentic matcha from Japan, and took turns preparing the matcha using traditional bamboo whisks.

Dr. Gunji’s book, “The Art of Wagashi,” was published in April 2019 and has sold over 800 copies worldwide. She has two other books in progress including “Wagashi: Season by Season,” a follow-up cookbook that focuses on the importance of considering seasonality in Japanese sweets-making.

Special thanks to P&G for sponsoring the event. 

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