Junichi Mitsubori, one of the most renowned Japanese wagashi (confectionary) chefs in Japan, made his Australian debut at the Sydney Opera House this month. Junichi has started his own style of showcasing wagashi-making, called Kadou.
Junichi started Kadou to make traditional wagashi-making more attractive to young people as a career. He tells us why he decided to show wagashi-making in front of people and shares his experiences in Australia.
Wagashi are made from bean paste, often served with tea or given as gifts.
See what this Japanese artist can do with bean paste and a pair of scissors
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