How To Make Japanese Candy (8 Types Of Wagashi) | Handcrafted | Bon Appétit

Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years. Director: Cole Evelev Director of Photography: Brandon Yoon Editor: Micah Phillips, JC Scruggs Talent: Tomoko Yagi Sr. Culinary Director: Carrie Parente Producer: Jonathan Bang Culinary Producer: Leslie Rainey Culinary Associate Producer: Jessica Do Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Kyle LeClaire, Ben Townsend Audio: Kurt Pierce Production Assistant: Edmond Hong Translator: Natsumi Yamase Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Billy Ward Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler -- 0:00 Introduction 0:40 Sakura Blossom Nerikiri 4:18 Kinton Nerikiri Ajisai 5:50 Fireworks Nerikiri 8:27 Sakura Nerikiri 9:20 Sunflower Nerikiri 10:49 Ichigo Daifukumochi 14:52 Muscat Daifukumochi 16:24 Yuzumochi Daifuku 17:42 Final Presentation Want Bon Appétit shirts, hats and more? Still haven’t subscribed to Bon Appétit on YouTube? ►► Want more Bon Appétit in your life? Subscribe to the magazine! ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.