Wagashi tools

Wagashi tools are a general term for the various tools used to make wagashi, traditional Japanese sweets. There are a wide variety of tools depending on the type and preparation method of wagashi, and each plays an important role in creating the beautiful designs and unique textures of delicate wagashi. Wagashi tools are not just used to mix ingredients and shape the sweets, but can also be considered an *extension of the hand* that allows the craftsman to express his or her technique and sensibility.

Examples of Japanese confectionery tools Typical Japanese confectionery tools include the following.
・Kigata (wooden mold): A wooden mold used to shape high-quality confections such as nerikiri. Flowers, leaves, animals, etc.
They come in a variety of shapes and are characterized by their intricate designs hand-carved by artisans.
・Oshibou (pressing stick): A rod-shaped tool used to make lines and patterns in nerikiri. Various expressions can be made depending on the shape of the tip. There are triangular and round rods.
・Sujikiribashi: Thin chopsticks used to carve patterns into the surface of yokan and other confectioneries.
・Spatula: Used for mixing ingredients, shaping them, and moving them around. They are available in wood, metal, and resin.
・Tea strainer: Used to strain bean paste when making minced meat-like fillings such as kinton.
・Cutter: Used to cut out various shapes for sweet bean jelly, kingyokukan, etc.
・Brush: Used to add shine to the surface or to apply honey.
・Anbera: Used to roll and shape the bean paste.
・Kitchen knife: Used for cutting and shaping ingredients.
・Bon: A flat dish used to arrange the finished Japanese sweets.