[Wagashi experience / 和菓子體驗] Nerikiri chrysanthemum scissor-cutting technique class at Mikazuki Wakashi / 三日月茶空間（和菓子）上生菓子剪菊課程（中文請按「繼續閱讀」）
I attended an advanced class on wagashi making yesterday at Mikazuki Wakashi, Taipei with Claire, a good friend of mine and the chef of @Bonheur Bonne Heure Pâtisserie. We have learned and practiced the chrysanthemum scissor-cutting skill, a critical technique in wagashi making. We first did some practices on one original nerikiri (a kind of wagashi base made of white bean paste and glutinous rice flour) and then applied it onfour wagashi, two "angry pufferfish" and two "wild pink chrysanthemum" each. The original 2-hour class extended to longer than 3 but we all enjoyed it a lot.
This technique requires a huge patience and stability and is such a challenge to both of us. We actually consider it harder than piping skills. Although wagashi is so different from French pastries, the final products somehow resemble those cakes of the chef Cédric Grolet, decorated by his famous Saint-Honoré piping style. Don't you think so?
昨天下午我和好友Claire一起在天母的三日月茶空間參加了一個進階的和菓子課程。因為我今年年初在日本已經上過和菓子基礎課程，所以就直接報名了進階班。這堂課的主題是「剪菊」—— 用和菓子專用的燕尾剪刀在「練切」（白豆沙加上白玉粉製作而成的生菓子）上一刀一刀剪出菊花花瓣，或加以變化做出其他的造型。在楊老師的帶領下，我們一共練習了「怒鰒」與「粉野菊」兩款上生菓子。
製作和菓子的技巧和法式甜點完全不一樣，但繁複精巧的成品意外地讓我想起最近Cedric Grolet主廚紅得發紫的聖多諾黑擠花造型蛋糕。我和Claire覺得剪菊比擠花還需要更多細心與耐心，不過過程非常療癒，會完全將時間以及煩惱拋諸腦後。雖然剪到最後眼睛也花了、手指也快抽筋，但看到成品還是覺得很值得呢！
#yingspastryguide #taipei #wagashi #japanesesweets
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