Contents
002	Preface
	Stories of  Wagashi
007	Origin of Wagashi
008	Types of Wagashi
014	Wagashi for Different Seasons
	Ingredients and Tools
018	Introduction to general ingredients of wagashi
022	Tools
	Japanese Wagashi Workshop
024	The making of gyuhi dough
026	The making of Daifuku
028	The making of Red Bean Filling
	The Making of Wagashi
	TRADITIONAL WAGASHI
032	Dorayaki
034	Sakura Mochi – Kantoufu
036	Sakura Mochi – Kansaifu
038	Nishoku Chakin
040	Keshimochi
042	Mikan Kinton
044	Ohagi
046	Warabi mochi
048	Kintsuba
050	Kashinoko
052	Kuri
054	Usagi
056	Yuzuann
058	Yamaimo Koshian Mak
060	Karinto
062	Kuzu Mochi
	DAKFUKU/MOCHI/DANGO
064	Hitokuchi Daifuku
066	Chocolate Daifuku
068	Kusa Daifuku
070	Inaka O Shiruko
072	Shiratama Azuki Mizuyoukan
074	Abekawa Mochi
076	Isobe Mochi
078	Imokinton
080	Coffee Shiratama
082	Imo Fu-maki
084	Dango Sankyoudai
	JELLY
086	Anmitsu/Fruit Anmitsu
088	Kurotou kingyoku
090	Kohakukan
092	Kuzuann
094	Azuki Mocha
096	Mocha Yokan
098	Sakura Kuzumochi
100	Natsugoromo
102	Orange Kan
	MANUYU/MISCELLANEOUS
104	Chocolate Manju
106	Kurotou Manju
108	Kuri Manju
110	Miso Cake
112	Nagasaki Castella
114	Sanshoku Shigure
116	Tofu Cookies
118	Chocolate Manju
120	Kabocha Soft Pancake
122	Daigaku Imo Biscuit
	Diy Packaging