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Retail space of Tokyo Mise
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Beautiful seasonal namagashi (生菓子) to go
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Wagashi filled with red bean paste and chestnut
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Yokan type wagashi - A red bean and gelatin based sweet with a goldfish pattern
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Green bean and gelatin-based sweet with flower patterns
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Wagahi plate of higashi (a wafer made of glutinous flour and sugar) and other jelly wagashi
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Red bean paste wagashi
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Chef making the "grass" covering of the namagashi
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The pressed "grass" portion of the namagashi (white bean paste colored green)
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The red bean paste center of the namagashi
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Chef covering the red bean namagashi core with the grass colored bean paste
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Chef plating the namagashi
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Chef creating the colorful buds of moss for the namagashi
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Placing the flower buds on to the namagashi
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Yuzu flavored mochi
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Red bean paste wagashi (red bean paste rolled in a slightly drier red bean paste)
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The finished namagashi
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Our cup of tea with the yuzu mochi
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Pouring condensed milk on to the matcha kakigori (かき氷) topped with mochi and adzuki red bean
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Counter seating for fresh made namagashi (生菓子)
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Chrysanthemum shaped namagashi with my iced matcha tea
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Placing the leaf top on to the chrysanthemum namagashi
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Making the impressions onto the namagashi
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Chef rolling my chrysanthemum shaped namagashi (made of burnt orange colored white bean paste)
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The moss and grass shaped namagashi with iced matcha tea
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The finished chrysanthemum namagashi
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Matcha kakigori (かき氷) topped with mochi and tsubuan
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Flower shaped namagashi (not from the counter) with iced matcha