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1
Sift the wasanbon sugar and the katakuriko together into a wide bowl. Work through the sieve twice; the combined powder should be uniform in colour and so fine that pressing a finger into it leaves a perfectly clean impression. If any granules remain visible, sift again.
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2
Add water a single drop at a time, working each drop evenly through the powder with the fingertips before adding the next. Stop the moment the mixture holds a coherent shape when firmly squeezed in the palm — then crumbles cleanly the instant pressure is released. This test, and nothing else, decides whether the confections will dissolve instantly on the tongue or set dense and slow: this is where the dish lives or dies.
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3
Press the mixture firmly and evenly into each cavity of the carved wooden higashi-kata mould, overfilling slightly, then scrape the surface flush. The motif selected must correspond to the current season — spring cherry blossom, autumn hagi, winter pine — in strict accordance with chanoyu seasonal protocol.
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4
Unmould each piece onto a fine-mesh screen or rack by inverting the mould and tapping once with a firm, controlled stroke. The pressed seasonal motif should be crisp and fully legible on the upper surface. Pieces that distort on release indicate excess moisture; discard and correct the mixture before continuing.
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5
Air-dry the unmoulded higashi on the screen at room temperature, below 35 °C, for 24 to 48 hours. The drying must be gradual and unforced; elevated heat produces surface crusting that seals internal moisture, resulting in a gummy rather than chalky interior. The finished piece is done when it feels completely dry to a light touch on all surfaces, resists any flex, and snaps cleanly rather than bending.
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6
Store in a sealed container with a silica gel desiccant. Properly dried higashi will maintain optimal chalky texture for two to three weeks. At ceremony, place each piece on the confection dish according to guest hierarchy — the most senior guest receives first placement — and serve before the tea bowl is presented, so that the sweetness clears from the palate in readiness for the bitter matcha.