Prologue: The World of Confectionery, Delivering a Bite of Comfort

Basic

Everything About Japanese Confectionery! 10 Japanese Confectionery Q&As
Tool Introduction
Material Introduction
How to make bean paste of various flavors and colors

All About Cookie Dough

Konashi
Nerikiri
Uiro
Kingyoku (transparent bean jelly)
Yokang (Yanggaeng)

Spring

Leaf talk
pastel flower pots
forsythia tree
daffodil
Spring stream
strawberry
butterfly
chick
cherry blossom petals
pink cube
Sky Sky Cherry Blossom Yanggaeng
Cherry Blossom Festival Yanggaeng

Summer

watermelon
rose
lotus flower
fan
plum
fish tank
pineapple
Kohakuto
Lemon jelly
Hydrangea Garden
Hydrangea Festival
Summer Night Sky Yanggaeng

Autumn

persimmon
Autumn scenery
Ginkgo leaves
Maple Bunches
Autumn Mountain
purple sweet potato
chestnut bur
Kanoko
cosmos
hedgehog
Moon Rabbit Yanggaeng
Rich autumn jelly

Winter

red camellia
Camellia
Frozen
Tuntunni Snowman
Christmas wreath
Christmas tree
Rudolph
A bundle of tangled beads
Hallabong
Puss in Boots
Sparkling Christmas
Merry Christmas!

48 bite-sized Japanese sweets themed around the four seasons
A practical recipe book that covers everything from recipes to tools.

The most notable feature of this book is that it contains 48 Japanese confectionery recipes inspired by the four seasons: spring, summer, fall, and winter.
Each seasonal section contains 12 designs made with basic dough confectionery such as konashi, nerikiri, and uiro, as well as kingyoku (transparent yokan) and yokan.
What makes it special is that it fully captures the emotions of the four seasons in bite-sized desserts inspired by nature, such as strawberries, cherry blossoms, hydrangeas, watermelons, maple leaves, ginkgo leaves, camellias, and snowmen.
In addition to works that retain the elegance of traditional confectionery, there are also many works that exude cuteness, such as chicks, hedgehogs, Rudolph, and Puss in Boots.
The essence of Japanese confectionery, which is to be tasted once with the eyes and again with the mouth, can be vividly felt in this book.

Moreover, this book is not only fun to look at, but is also perfectly practical as a recipe book.
To help those who are interested in making Japanese confectionery try it out without difficulty, the book begins with a detailed introduction to the basics of Japanese confectionery, starting with questions about Japanese confectionery, followed by the tools needed to make it, various methods of making bean paste, and how to make the dough that is the basis of Japanese confectionery.
In particular, the Q&A section provides detailed information on how to store dough and how to deal with difficulties that beginners commonly encounter, helping even beginners who are just starting out with Japanese confectionery to take on the challenge.
This book is a sentimental and creative dessert design book that captures the flow of the seasons in the small and beautiful form of confectionery, and will satisfy any dessert lover.

A new world of gorgeous and sweet desserts to enjoy with your eyes and mouth.
The deep flavor of authentic Japanese desserts at home

CEO Seo Ji-hyeon went to Japan to learn the know-how of following the standard from local artisans to perfect Japanese confectionery that embodies authentic techniques and deep flavors, rather than just pursuing pretty desserts.
From the selection of ingredients to the kneading technique and even the shaping that is the core of Japanese confectionery, not a single detail is overlooked.
Thanks to this, Gateau di Sole's confectionery is receiving praise from customers as a 'dessert that satisfies both the mouth and the eyes.'
The author's greatest strength is his ability to express flowers, fruits, the colors and textures of nature, and even the smallest details of the surrounding landscape in desserts.

Thanks to these efforts, Gateau di Sole's confectionery is meeting new customers through various channels, including broadcasts and pop-ups at Galleria Department Store and Shinsegae Department Store.
Unlike in the past when Japanese sweets were known only to a select few, wagashi are now widely known among the general public.
What's more, now you can make it at home with this book and enjoy a sweet bite with a cup of tea.
If you've always wanted to try your hand at making Japanese confectionery but haven't figured out how to get started, I hope this book will give you the confidence to take on the challenge.