Japanese

A. country where Sen no Rikyū codified the kaiseki around 1580, Toraya opened in Kyoto in 1526 and still shapes higashi by hand, Kanazawa kept ninety-eight percent of Japan’s gold leaf, and Edo-period candy artisans pulled ame-zaiku into goldfish on the corner. We pulled together every finishing technique worth knowing — eight techniques, deep — from the wagashi ateliers, kinpaku workshops, and ryōtei benches that keep the season.

Japanese sits under Decorate in the HowTo Food menu. It has 8 sections: Cake, Cookie, Plate, Table, Party, Holiday, Wedding and Dessert.