Attention foodies!
The pastry chef Charlotte Caspar displays demonstrations of traditional pastry. Mochi or even dorayaki will no longer hold any secrets for you! Come and follow her demonstrations at Japan Expo, where she presents 3 specialties in the Washoku kitchen area. We can already hear your stomachs rumbling!
- Workshop #1: Variation around mochi
Charlotte will explain to you the origins, history, uses and variations of this basic component of wagashi and will share with you the manufacturing techniques of Japanese pastry chefs as she learned them during her training in Japan. You will also witness the preparation of a Uirô with its steam cooking and its modeling to become a Jônamagashi, these wagashi intended for the tea ceremony.
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- Workshop #2: Dorayaki, wagashi super star
Probably one of the best-known wagashi in France, dorayaki bears witness to the evolution of traditional Japanese pastry, transformed by trade with the West. In a conversation with Charlotte, you will learn a little more about the origins of dorayaki, their names and their uses. A demonstration of traditional techniques, unique in their kind, will illustrate this event.
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- Workshop #3: Introduction to Jônamagashi, the yôkan
The art of wagashi is at the crossroads of many other traditional Japanese disciplines. They influence the shapes and colors and even the name of the pastries. The simplest and oldest example is yôkan, which will be prepared live. And to broaden the spectrum of Jônamagashi, a small demonstration of nerikiri shaping using traditional tools will also be carried out!
Charlotte Caspar is a French woman passionate about traditional "wagashi" pastries. She spent 10 years in Japan to learn their secrets, and today she shares them in her country and her region: Alsace.
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