wagashi shop
和菓子店
wagashi maker
和菓子匠
wagashi tasting
和菓子试吃
wagashi served
提供和菓子
wagashi eaten
食用和菓子
wagashi sold
售卖和菓子
wagashi made
制作和菓子
wagashi bought
购买和菓子
wagashi offered
展示和菓子
wagashi displayed
the traditional wagashi are often made with rice flour and sweet bean paste.
传统和果子通常用米粉和甜豆馅制成。
seasonal wagashi reflect the beauty of nature through their delicate shapes and colors.
季节性和果子通过其精致的形状和颜色反映自然之美。
many tourists visit the wagashi shop in kyoto to watch the artisans craft the sweets.
许多游客在京都的和果子店观看工匠制作甜点。
the art of wagashi making requires patience and a keen sense of aesthetics.
和果子制作的艺术需要耐心和敏锐的美感。
at the tea ceremony, wagashi are served alongside matcha to complement its bitterness.
茶道中，和果子与抹茶一起奉上，以平衡其苦味。
the wagashi presentation often includes a small wooden plate and a leaf garnish.
和果子的摆盘通常包括一块小木盘和一片叶子装饰。
wagashi ingredients vary from region to region, with some using chestnut, plum, or matcha.
和果子的配料因地区而异，有些使用栗子、梅子或抹茶。
during the wagashi festival, visitors can taste limited-edition flavors inspired by folklore.
在和果子节期间，游客可以品尝以民间传说为灵感的限量版口味。
the delicate wagashi design often features motifs such as cherry blossoms, maple leaves, or koi.
精致的和果子设计常以樱花、枫叶或锦鲤等图案为特色。
handmade wagashi are considered more valuable than machine-made ones.
手工和果子被认为比机器制作的更有价值。
young chefs are learning wagashi techniques from master artisans in tokyo.
年轻厨师正在东京向大师级工匠学习和果子技术。
wagashi culture emphasizes harmony between food, nature, and the seasons.
和果子文化强调食物、自然与季节的和谐。
the wagashi class teaches participants how to shape the dough into a perfect circle.
和果子课程教授参与者如何将面团塑造成完美的圆形。
wagashi shop
和菓子店
wagashi maker
和菓子匠
wagashi tasting
和菓子试吃
wagashi served
提供和菓子
wagashi eaten
食用和菓子
wagashi sold
售卖和菓子
wagashi made
制作和菓子
wagashi bought
购买和菓子
wagashi offered
展示和菓子
wagashi displayed
the traditional wagashi are often made with rice flour and sweet bean paste.
传统和果子通常用米粉和甜豆馅制成。
seasonal wagashi reflect the beauty of nature through their delicate shapes and colors.
季节性和果子通过其精致的形状和颜色反映自然之美。
many tourists visit the wagashi shop in kyoto to watch the artisans craft the sweets.
许多游客在京都的和果子店观看工匠制作甜点。
the art of wagashi making requires patience and a keen sense of aesthetics.
和果子制作的艺术需要耐心和敏锐的美感。
at the tea ceremony, wagashi are served alongside matcha to complement its bitterness.
茶道中，和果子与抹茶一起奉上，以平衡其苦味。
the wagashi presentation often includes a small wooden plate and a leaf garnish.
和果子的摆盘通常包括一块小木盘和一片叶子装饰。
wagashi ingredients vary from region to region, with some using chestnut, plum, or matcha.
和果子的配料因地区而异，有些使用栗子、梅子或抹茶。
during the wagashi festival, visitors can taste limited-edition flavors inspired by folklore.
在和果子节期间，游客可以品尝以民间传说为灵感的限量版口味。
the delicate wagashi design often features motifs such as cherry blossoms, maple leaves, or koi.
精致的和果子设计常以樱花、枫叶或锦鲤等图案为特色。
handmade wagashi are considered more valuable than machine-made ones.
手工和果子被认为比机器制作的更有价值。
young chefs are learning wagashi techniques from master artisans in tokyo.
年轻厨师正在东京向大师级工匠学习和果子技术。
wagashi culture emphasizes harmony between food, nature, and the seasons.
和果子文化强调食物、自然与季节的和谐。
the wagashi class teaches participants how to shape the dough into a perfect circle.
和果子课程教授参与者如何将面团塑造成完美的圆形。
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