>>> BACK NOW WITH THE SWEETEST
PART OF OUR MORNING, DESSERT.
EVERYONE LOVES IT.
IN JAPAN ITS AN ART.
IN TODAYS MASTER CLASS MONDAY,
WERE LEARNING TO MAKE A SWEET
TWEET FROM MOLDED DOUGH.
WE LEARN THE ART OF THIS
DESSERT.
JAPANESE KITCHEN.
AND SHES HERE WITH US FROM HER
HOME IN TOKYO.
HELLO.
>> HOW ARE YOU?
>> HELLO, JENNA.
HELLO, SHEINELLE.
NICE TO MEET YOU.
>> I THINK WE HAVE SOME
BEAUTIFUL DESSERTS IN FRONT OF
US.
WILL YOU TELL US WHAT IT IS?
>> SURE.
SO ITS USED FOR ALL TRADITIONAL
JAPANESE SWEETS FROM EVERYDAY
DESSERTS TO FORMAL DESSERTS
SERVED IN TEA CEREMONIES.
THESE GORGEOUS SWEETS ARE IN A
VARIETY OF SHAPES, AND THEY ARE
OFTEN SERVED IN TEA CEREMONIES.
>> HOW DID YOU BECOME A WA FWGAS
ARTIST?
>> SO BECAUSE IT HAS A VERY WHAT
DO YOU SAY BEAUTIFUL VISUAL
ATTRACTION, AND I HAD SINCE I
WAS YOUNG, I HAD THE PASSION FOR
ART AND FOOD.
SO THIS IS SOMETHING I CAN
EXPRESS MY CREATIVITY.
THATS HOW I BECAME A WAGASHI
ARTIST.
>> WE CANT EVEN OPEN THE BAGS.
>> DO WE JUST GO INTO IT?
ZBH FIRST, TELL US ABOUT THE
DOUGH AND WHAT YOURE MAKING
TODAY. >> SURE.
>> SURE. IM GOING TO MAKE ONE HERE.
IM GOING TO MAKE ONE HERE.
SO THIS IS A KRACRYSANTHAMUM.
I WILL ADD FOOD COLOR AND KNEAD
IT BY FOLDING IT UNTIL THE COLOR
IS UNIFORM.
>> ITS SO GOOD.
I JUST TRIED IT.
>> I THINK SHES MAKING
SOMETHING SLIGHTLY DIFFERENT.
>> IS THERE A WAY TO CONTROL THE
COLOR FOR WITH WHAT YOURE
DOING?
>> YES.
I TRY TO ADD A LITTLE AMOUNT
FIRST, AND THEN ADJUST THE
COLOR.
SO NOW THE COLOR IS UNIFORM, AND
THE PINK IS DONE.
I WILL PUT THIS ASIDE.
THE DOUGH IS MADE FROM BEAN
SPACE, RICE SUGAR.
ALL THE INGREDIENTS ARE PLANT
BASED.
>> IS IT EASY TO WORK WITH?
>> WERE JUST TRYING TO OPEN THE
BOX.
>> WHAT SHAPE ARE YOU GOING TO
MAKE?
>> SURE.
LETS MOVE ONTO SHAPING.
SO NOW I WILL -- IM GOING TO DO
CREATE THE FLOWER.
A VERY POPULAR ICONIC MOTIFF.
I WILL TAKE THE PINK DOUGH AN
ALSO YELLOW.
FIRST I FLATTEN THE YELLOW
DOUGH, AND IM GOING TO WRAP THE
PINK DOUGH IN YELLOW SO I CAN
CREATE DEPTHS OF COLOR BY USING
TWO COLORS.
>> OH, MY GOSH.
THAT BEAUTIFUL.
AND MAKING IT INTO A DISK.
AND NOW HERE IS THE FILLING.
THIS IS THE BEAN PASTE ALREADY
ROUNDED INTO A BALL.
IM GOING TO WRAP THE FILLING IN
THE DOUGH.
>> SHOW US SOME OF YOUR OTHERS,
IF YOU CAN.
SHOW US THE BIG BEAUTIFUL
PLATTERS WITH SOME OF OUR OTHER
DESSERT.
YOUR OTHER CREATIONS.
THEY ARE REALLY LIKE ART.
>> OH, WOW.
>> IT IS ART, ISNT IT?
>> YES.
THEYRE ALL EXPRESSING, LIKE,
BEAUTY OF NATURE AND SEASONS.
>> WE HAVE THESE BEAUTIFUL
WAGASHI FLOWERS RIGHT HERE.
I GUESS THIS IS THE EQUIVALENT
OF SOME GELATIN.
>> I KNOW.
WERE TRYING TO EAT THIS ONE.
>> AND TRYING TO OPEN IT.
YOUR WORK IS EXQUISITE.
THANK YOU SO MUCH FOR BEING
HERE.
AND IF YOU WANT TO TRY THIS AT
HOME, GO TO TODAY.COM/FOOD, AND
YOU CAN TAKE HER ONLINE TUTORIAL