Visit Japan House London to meet Japanese confectioners, Toraya, and watch a demonstration of monaka sweet making.

16 June is wagashi no hi in Japan: a day to appreciate wagashi (Japanese confectionery) and to pass on knowledge of the different types of Japanese sweets to future generations. Celebrate the day and join us for a pop-up and demonstration at the Stand with expert confectioners from Toraya Paris.

Monaka, a type of wagashi, is made by sandwiching sweet bean paste between two crisp, light wafers created from sticky rice flour. First produced in the late Edo Period (1603–1868) in a simple circular shape, the name is drawn from the sweets’ resemblance to the full mid-autumn moon. Today, these sweets take many shapes and forms. Toraya’s monaka are made in the image of highly valued flowers in Japan, including cherry blossom, plum blossom and chrysanthemum.

Confectioners from Toraya Paris will handmake three types of monaka in store. These will be available for guests to purchase, along with other exclusive sweets, available while stocks last.

About Toraya Paris

Toraya Paris opened in 1980 with the aim of promoting the heritage of wagashi in France.

Toraya was founded in the early 16th century CE in Kyoto, and is one of Japan’s best-known wagashi makers, with its distinctive tiger mark. Between 1586 to 1611 CE, Toraya was the imperial court official purveyor of wagashi serving the Emperor Go-Yōzei. Throughout the Edo period, Toraya’s popularity grew, being patronized by noble families throughout Japan. The modern era saw Toraya move its main operations to Tokyo. Toraya’s wagashi are made from carefully selected, high-quality ingredients, and cooked with recipes and techniques developed over centuries.