Wagashi, a traditional Japanese sweet that incorporates Japanese culture, is now gaining attention in Western countries. In Paris, France, a powerhouse of gourmet food and a land of sweets, we explore beloved wagashi shops, artisans, and even wagashi events.

Yuzu and soybean flour are standard flavors.
What is the appeal of wagashi so popular in Paris? 

To commemorate 160 years of friendship between Japan and France, Japonisme 2018, a festival of Japanese culture, is being held mainly in Paris, France, from July to March next year. A variety of fascinating events are taking place daily, including exhibitions of Ito Jakuchu and the Rinpa school, Noh performances by Mansaku and Mansai Nomura and Hiroshi Sugimoto, a stage production directed by Hideki Noda, and a techno event by Takkyu Ishino.



A "Wagashi Live Performance" was held as part of Japonisme 2018, a festival of Japanese culture.
The beautiful high-quality fresh sweets were a huge hit with the French visitors.
©️ Aoki Yuichi/Studio Lazuli

As part of Japonisme 2018, a "Wagashi Live Performance" demonstration event was held in Paris to promote Japanese confectionery culture. Three wagashi artisans representing Team Wagashi, a certified organization by the Japan Wagashi Association, demonstrated how to make a variety of wagashi, from high-quality fresh sweets to ohagi and dorayaki.



The demonstration will be given by Team Wagashi no Takumi, a certified organization of the National Wagashi Association.
©️ Yuichi Aoki/Studio Lazuli



They will bake dorayaki and make Ukishima Sakanagashi right in front of the participants.
©️ Yuichi Aoki/Studio Lazuli


The event took place at Ferrandi, a Grand César (culinary school) renowned in France, and Poilane, a boulangeillerie also famous in Japan. At Ferrandi, which invited food journalists, pastry chefs, and MOF-certified chefs, people were amazed by the beauty and delicacy of the high-quality sweets, and were seen asking questions about the ingredients and how they were made.



Ferrandi's students, who joined in between classes, were enthusiastic.



Ferrandi instructor Benoit Nicolas, a certified MOF, also tasted the Japanese sweets.
©️ Yuichi Aoki/Studio Lazuli





Some people bought bread from "Poilane" and took part in the event.
©️ Aoki Yuichi/Studio Lazuli




A demonstration of how to make kinako ohagi. With French Japanese confectioner Charlotte translating, questions flew in.
©️ Yuichi Aoki/Studio Lazuli


And the Japanese sweets were accompanied not by tea, but by coffee! Along with AGF®'s "Sen," a Japanese coffee known to go well with Japanese sweets, the guests were treated to a new combination of Japanese sweets and coffee. Drip coffee has recently been gaining attention in Parisian cafes, and people were enjoying hand-brewed "Sen."



AGF® "Sen" has a fragrant and refreshing taste that enhances the flavor of delicate Japanese sweets.
©️ Yuichi Aoki/Studio Lazuli

In response to visitors, Team Wagashi Leader Shimizu Toshinaka commented, "I feel like people are less resistant to bean paste than they used to be. More and more people are understanding Japanese sweets as healthy desserts that don't use fats or oils. People are becoming interested in not only matcha, but also yuzu and kinako."

Japanese sweets are attracting attention for their beauty and healthiness. I hear that a famous Japanese sweets shop will soon be opening a store in Paris. What kind of presence will this small, sweet Japanese culture have in France, the food capital?



Higashi (dried sweets) and candy sweets named after autumn weather.
Small, sweet art incorporating the calendar and seasonal scenery has captured the hearts of the French people.
©️ Yuichi Aoki/Studio Lazuli


Interview and text by Yukiko Mori

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She often interviews long-established Edo businesses and craftsmen, and is a fan of sumo, kabuki, rakugo, and Edo culture.
She currently writes a column called "Adult Edo Walks" for the online magazine "Kurashi to Oshare no Editorial Office" (Shufunotomosha). A series on Japanese sweets is planned to begin in 2019.