Japanese artist Mitsubori to teach masterclasses in crafting edible showpieces in Canada

Toronto and Vancouver – Wagashi master Eijun (Junichi) Mitsubori will host masterclasses in Canada demonstrating the art of Kougeigashi, crafting delicate, edible showpieces from wagashi material.

For the first time, Mitsubori will be sharing the highly coveted secrets of Kougeigashi (工芸菓子) outside of Japan, teaching participants to craft a showpiece out of wagashi material. The art piece this time will be a lifelike kaiseki bento.

Classes and demonstrations will take place as follows:

Oct. 27 – Nov. 1 – Masterclasses at Gusta Cooking Studio, Markham, Ont.
Nov. 4 – KADO – The Way of Wagashi Performance, Vancouver
Nov. 5-7 – Masterclasses at Nikkei National Museum and Cultural Centre, Vancouver

Gusto’s Misubori will present a fresh perspective on the confluence of Japanese tradition and modern culinary artistry.

Is it Cake or Bento?

Kougeigashi – Snowflake and Bird Bonsai: As snowflakes dance through the expansive landscape, frosty camellias burst into bloom, and the silver-throated tit subtly makes its presence known. Every element in the picture, from the bird and camellia to the branches and flower pot, is crafted from edible wagashi ingredients. Photo: Eijun Mitsubori

Gusta’s Iris Fang describes the phenomenon: “Wagashi, the traditional Japanese confections that are as much a visual treat as they are a gastronomic delight, will take centre stage. A decade before the viral Is-it-cake trend took the internet by storm, Eijun (Junichi) Mitsubori, who is now one of the most renowned wagashi artists in the world, had already put the audience in awe on Japanese television. With his wagashi creations that  resembled gourmet dishes, he posed a delightful puzzle to viewers: ‘Is it food or is it sweets?’ This captivating showcase sparked a movement among Japanese confectionery artisans to craft wagashi that imitated various dishes.”

For more details, please visit:
Gusta Cooking Studio
Nikkei National Museum and Cultural Centre