Junichi Mitsubori | 2-Day Mimicry Wagashi Course

The culture of mimicry wagashi is said to have originated from the Hinamatsuri Festival, where hina-gashi (decorative sweets for the Doll Festival on March 3rd) for daughters are essential. In a televised championship wagashi competition in Japan, Junichi Mitsubori sensei also created mimicry sweets and engaged in a professional skills showdown with fellow contestants. The competition rules stipulated:

1️⃣ No use of any core materials,

2️⃣ All parts of the creations must be edible,

3️⃣ 100% pure mimicry without using real items,

4️⃣ Only wagashi materials can be used.

In the past, ingredients used for wagashi were often used to make shrimp, but this time, there was a sudden inspiration to create more shellfish. It can be said that using ingredients from the land (the red bean paste material comes from beans) to recreate gifts from the ocean. Items created included salmon roe, vegetables 🥬, scallops, rolled sushi, wasabi, tuna 🐟, salmon 🍣, carrots 🥕, shrimp heads and tails 🦐, shiso leaves, shrimp meat 🍤, and squid 🦑.

📌 The tuition fee includes a Certificate and all materials.

📌 The required tools will be provided to use during the class.

📌 The end time is just a rough estimate and will vary depending on actual progress.