The theme of the October meeting was Japanese Day, an annual event on the calendar which focusses on some aspect of Japanese culture. This year the focus was on Wagashi (Japanese sweets) and Chabana (Tea Flowers).
Our guest speaker was Minako Asai, the owner and chef of Minnie Sweets, a specialist company that makes traditional Japanese sweets, that are usually served with Japanese tea, Matcha.
In her presentation Ms Asai emphasised the importance of Japanese aesthetics that goes into the making of these sweets, pointing out that we first eat with our eyes before we put them in our mouths.
Ms Asai demonstrated the complex methods and specialist tools used for making this beautifully crafted confectionary.
Below are some examples of the Wagashi she made at the meeting.
As usual members created ikebana responding to the meetings theme.
Christopher James, Sogetsu School
Jenny Loo, Sogetsu School
Kim Ng, Ohara School
Josephine Tan, Ohara School
Lee Johnstone, Sogetsu School
Rachel Lok, Shogetsudo koryu School
Akemi Suzuki, Sogetsu School
Margaret Wilson, Sogetsu School
Reiko Ito, Sogetsu School
Beverley Webster, Sogetsu School
Margaret Leung, Sogetsu School
Anne Conrick, Ohara School
Greta Young, Sogetsu School
Emily Karanikolopoulos, Sogetsu School
Betty Karanikolopoulos, Sogetsu School
Toula Karanikolopoulos, Sogetsu School
Helen Marriott, Shogetsudo Koryu School
Kaye Wong, Ichiyo School