KUALA LUMPUR: Once a teacher, always a teacher!
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When former private tutor Kelsey Lee learned the art of making the traditional Japanese dessert called wagashi, she wanted to teach others how to craft it.
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Walking into Yu Wagashi is an experience in itself. There is a sense of serenity in the air of this teaching centre and the neatly arranged rattan chairs, Japanese-inspired paintings on the wall and colourful kimonos everywhere mimic a typical Japanese setting.
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Greeting you at the door is Lee herself, clad in a kimono. She is the owner of Yu Wagashi and started teaching wagashi courses this March.
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Speaking with FMT Lifestyle, Lee said it was by chance that she came across a social media post featuring wagashi, its intricate designs and rich history catching her attention immediately.
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“It was love at first bite when I finally went to Japan to try it for myself, and I was taken aback by its flavour and how delicate it was!” Lee, recalled.
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With her long-standing love for Japanese culture, the 33-year-old found herself wishing to learn all she could about this beautiful dessert.
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She sought out local resources, attended workshops and connected with experienced wagashi enthusiasts in Malaysia. And soon she had a fundamental understanding of it.
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Then came the opportunity to study under skilled wagashi masters in Japan. It was during this time that she honed her skills of this intricate art form.
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“There are many variations of wagashi, including daifuku, yokan and dango, but we have chosen nerikiri as our first product due to its captivating beauty and cultural significance,” she said.
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Largely considered a rarity in the country, Lee saw it as a perfect opportunity to bring this confectionery to Malaysians.
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She was also adamant about making her workshops more affordable so more people could learn the craft from her.
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“Luckily, we found a great spot here in GMBB, and it provided us with the perfect platform to showcase my passion for wagashi and share it with others.”
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To create more awareness among Malaysians about the dessert, Lee designed various activities and campaigns to engage and attract the public’s attention.
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Next came workshops, tastings and demonstrations to showcase the beauty and flavours of wagashi.
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Diagnosed with depression in 2020, Lee shared that immersing herself in crafting wagashi and carving out one beautiful pattern after another has greatly helped her mental wellbeing.
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“You need a calm mindset and steady hands when decorating nerikiri, which is why it helped a lot with my depression.
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“Listening to slow gentle music while focusing on nothing but making a nice pattern out of this dough in my hands brings me inner peace,” she said, smiling.
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FMT also took part in the wagashi-making workshop and it was fun from start to finish!
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While the bean paste and flavoured filling are prepared beforehand for workshop participants, the course is all about learning the skills needed to shape and craft the bean paste into an almost too-pretty-to-eat dessert.
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“Steps involved in making the perfect nerikiri include rolling and wrapping the filling into the paste, shaping and flattening it on the board, and using the necessary tools to carve or cut it into the desired pattern before decorating with edible gold flakes,” Lee said.
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Three levels of workshops ranging from beginner, intermediate and advanced are available. Participants can also purchase the full set of wagashi tools.
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“My hope is to make wagashi a common and beloved dessert in Malaysia, as well as to create a space where people can find inner peace through the art of making these delicate sweets,” Lee said.

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Original Source from: https://www.freemalaysiatoday.com/category/leisure/2023/06/28/ex-tutor-returns-to-class-this-time-to-teach-wagashi-making/