I originally just wanted to make a pilgrimage to see the century-old wooden molds for wagashi, but the experience ended up being much richer than I expected. From shibugami and rakugan wooden molds to kinka-to, a type of sugar confection unique to the Hokuriku region, I was able to fill in a lot of knowledge I had only seen in bits and pieces in books. I also truly came to understand that the value of these wooden molds isn’t just in the carving, but also in the careful attention paid to selecting the wood, drying it, and preserving it.
What surprised me the most was the display of confectionery plates from the Meiji, Taisho, and Showa eras. The Taisho-era pieces, especially those with Western-style and romantic influences, made me stop and look closely at almost every single one. That section alone made the visit completely worth it. In the tea ceremony, confectionery plates are usually supporting players, but here they became the sole stars of the show.
After the visit, I went to the dining area next door and enjoyed a fresh wagashi with yellow bean paste, Kaga bocha, and kuzukiri. The mother-of-pearl lacquer tray and Kutani ware also made the whole experience feel even more distinctly Kanazawa. I hadn’t planned on buying souvenirs, but after seeing the video showing how Choseiden is made, I couldn’t resist and bought a small box to take back to Taiwan. Once I tried it after returning home, I was amazed by its light, crisp texture that quickly melted away. I immediately regretted not buying a bigger box QQ
