Wagashi #1 Wakakusa 若草 Young Grass

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History of Wakakusa

Wakakusa is one of the three most famous Wagashi in Matsue city. It was named by Lord Matsudaira Fumai (1751-1818), who was the leader of the Matsue Clan and made Matsue famous for Wagashi. He is know as a person of culture and a success as a Chajin-茶人- (the person who is a professional of tea ceremony and loves tea). His ability as a Chajin (茶人) was first-class. He made written records of some of his favorite Wagashi which he often ate at the tea ceremony. Wakakusa is one of the sweets he especially liked. However, the recipe for Wakakusa was lost due to a long lapse of time. It was revived around 1890 by Yamaguchi Zenemon who was the first shopkeeper of Saiundou (which is one of the famous Wagashi shops in Matsue).

In Matsue, Wakakusa continues to be popular as one of the Wagashi which Lord Fumai liked.

Culture of Wakakusa

Matsue is famous for green tea and sweets like Kyoto and Kanazawa.

Matsudaira Humai established Matsue’s relationship with Wagashi.

Humai made the “Humai-Ryu” (which means Fumai- Style) school of Tea Ceremony, the Wagashi used in this style of tea ceremony are called “Humai-Gonomi” (which means the Wagashi that Fumai liked), and continues to this day. In Matsue, many people supposedly ate green tea and Japanese sweets for breakfast, but this custom is not popular anymore.

“Wakakusa” is the main Japanese sweet served at tea ceremonies in the spring. “Wakakusa” was the main Wagashi used by the Matsudaira’s, the ruling clan of Matsue.

Roots of the name "Wakakusa - 若草"

Wakakusa gets its name from Matsudaira Fumai’s waka (a traditional Japanese poem)

This is Fumai’s waka translated by us into English:

Oh, lt’s cloudy

Before it rains

You should pick the young grass on Mt. Togao

Here it is in Japanese:

曇るぞよ雨降らぬうちに摘みてこむ　栂尾山の春の若草

This poem may also be interpreted as advice to capture your love’s heart before her feelings suddenly change, like the weather.

Below is a video of us writing the name, "Wakakusa" in Japanese style calligraphy.

Wagashi's recipe

Ingredients

rice flour   100g

water   200g

wasanbon (this is a special grade of powdered sugar)  100g

superfine sugar (castor sugar)  100g

green soybean flour to cover

① Put the rice flour in a microwavable bowl, add 100 grams of water, and mix until there are no lumps. Add the rest of the water and mix. Add the wasanbon and the caster sugar.

② Cover ① with plastic wrap, heat it in the microwave oven for 4 minutes and then mix sufficiently.( Be careful when mixing because it is hot. )

Cover with plastic wrap again and heat it for 2 minutes and then mix again. Next, take off the plastic wrap, heat it every 30 seconds it the microwave oven and mix until it becomes very sticky. Continue to heat and mix until you have a clear and glossy paste.

③ Dust a large clean surface with the green soybean flour and put ② on it. Then, dust the green soybean flour on its surface, spread ② to the thickness of your liking and cool at room temperature. After it is cool, cut ② in your favorite size. Put some of the green soybean flour in a tea strainer and sprinkle the wakakusa on all sizes. Then, sprinkle more green soybean flour on its surface with the tea strainer.

Tasting

We bought Wakakusa and tasted it. First, we appreciated its appearance. Wakakusa’s color is light green. There is a reminiscence of fresh grass in its color. It made us feel fresh, like spring. It is square and easy to hold. The maker may have considered that it is easy to hold when people eat it with powdered green tea. The size is small and we can eat it in 3 bites. It’s very cute and relaxing.

Wakakusa has very little aroma, but it smelled slightly sweet.

The green powder covering the Wakakusa is very grainy. Its texture and taste is like sugar but we thought its sweetness is gentle and not overpowering. The inside paste is soft and chewy like a rice cake. Without tea, it’s a little too sweet. But with tea, they produce a wonderful, slightly chewy combination!