The An Hierarchy — What Bean, What Preparation, What Application
I
Origin
This entry documents a body of knowledge that exists in complete form only in the internal training manuals of the major Japanese wagashi houses (Toraya, Tsuruya Yoshinobu, Irodori) and in the apprenticeship curriculum of the Tokyo Wagashi Association — the structured understanding that different an preparations are appropriate for different confections, and that substituting one for another is not merely a flavour error but a philosophical one.
II
Description
The full an hierarchy as understood by professional wagashi makers:
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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