Write For Us

Behind the Scenes of a Japanese Confectionery Shop: Witness the Magic of Traditional Wagashi Making!

E-Commerce Solutions SEO Solutions Marketing Solutions
87 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

ava
Published
We asked the owner of a local Wagashi shop to let us film the process of making some traditional Japanese sweets. English and Japanese subtitles are available, so make sure to turn on the captions on YouTube. Hope you enjoy watching the video.

Kashiya Hikoichi (菓子や彦一)
https://goo.gl/maps/K7yJR79McjdaCba69

https://twitter.com/hiko_1
https://www.instagram.com/hiko1dango/
https://www.facebook.com/kashiyahikoichi/
https://www.youtube.com/channel/UCKSN8n0aCkXdCPLSlwmavyA

0:00 Intro
0:35 Making mochi for Ichigo Daifuku (strawberry-filled mochi) - 5:14 AM~
12:03 Boiling beans for Mame Daifuku (bean-filled mochi), steaming sticky rice, preparing strawberry anko (sweet bean paste) - 6:05 AM~
22:12 Making anko balls for Mame Daifuku, pounding sticky rice with a machine to make mochi, starting to wrap Ichigo Daifuku with mochi - 7:02 AM~
31:13 Wrapping sakura mochi with leaves, making more Ichigo Daifuku and packaging them, talking strawberry varieties, making Mame Daifuku - 8:00 AM~
44:01 Finishing wrapping Mame Daifuku, loading wagashi products onto a cart and moving them - 9:05 AM
45:54 Placing the shop sign, displaying freshly made Mame Daifuku and Ichigo Daifuku in the store, starting to make dorayaki batter - 10:00 AM~
53:30 Making dorayaki batter, strawberries being delivered to the shop, talking the dorayaki recipe, assisting the first customer, steaming chestnuts in a steamer - 11:05 AM~
1:02:32 Straining the dorayaki batter, chestnuts finishing steaming, assisting the second customer, baking dorayaki and filling them with sweet bean paste and chestnuts, displaying dorayaki in the store - 12:08 AM~
1:14:40 Interview with the shop owner, directions from the back alley to the shop's sales area
Category
食品 - Food
Sign in or sign up to post comments.
Be the first to comment