The An Hierarchy — What Bean, What Preparation, What Application

One of 20 entries · Japanese Confectionery Deep: Wagashi, An, Mochi & the Seasonal Sweet Tradition

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:

I The Method II The Canonical Dishes III Overview & Cultural Context IV General V Food Culture And Tradition VI Ingredients And Procurement VII Techniques VIII Ingredient Knowledge IX Regional Cuisine X Preparation

Further training content for this entry is being completed.