{"id":72333,"date":"2024-11-15T08:00:50","date_gmt":"2024-11-15T08:00:50","guid":{"rendered":"https:\/\/jasgc.org\/?p=72333"},"modified":"2025-02-07T16:57:07","modified_gmt":"2025-02-07T16:57:07","slug":"discover-the-art-of-wagashi-a-delicious-journey-with-kimiko-gunji","status":"publish","type":"post","link":"https:\/\/jasgc.org\/en\/discover-the-art-of-wagashi-a-delicious-journey-with-kimiko-gunji\/","title":{"rendered":"Discover the Art of Wagashi: A Delicious Journey with Kimiko Gunji"},"content":{"rendered":"

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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).<\/p>\n

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.<\/p>\n

Dr. Gunji’s book, \u201cThe Art of Wagashi<\/a>,\u201d was published in April 2019 and has sold over 800 copies worldwide. She has two other books in progress including \u201cWagashi: Season by Season,\u201d a follow-up cookbook that focuses on the importance of considering seasonality in Japanese sweets-making.<\/p>\n

Special thanks to P&G for sponsoring the event.\u00a0<\/p>\n

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