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Let's spread the charm of Japan to the world with us.
日本伝統の「和菓子」紹介動画について
こちらの動画は「Japan Video Topics - 日本語」が公開した「伝統の和菓子が魅せる新しい世界」です。
日本人の伝統料理「和食」が無形文化遺産に登録されたのが2013年。
和食はたちまちブームになり、世界中に日本料理店ができました。
そして今、日本食の中でも伝統のお菓子「和菓子」が人気を集めています。
日本特有の季節の風情を反映させ、おもてなしの心が込められる和食と和菓子は、その繊細な見た目と味、そしてヘルシーさが世界中で評価されているのです。
美しい様々な和菓子やその歴史、作り方をこちらの動画でお楽しみください。
日本伝統のお菓子「和菓子」の種類と原料
和菓子には、生菓子、半生菓子、干菓子の大きく3つの種類があります。
生菓子はおはぎや羊羹、練り切りなど水分量が30%以上のお菓子のことを言い、干菓子は落雁(らくがん)やあられなどの水分量が10%以下のもの、半生菓子は最中や饅頭などの生地や餡を組み合わせたものを指します。
いずれの和菓子も基本的な原料として、豆、米類などが使われていて、砂糖以外の食材の甘味を生かしています。
食材は和食のように種類豊富ではありませんが、出来上がるお菓子はその形や色で季節を感じさせてくれます。
見る人の目を楽しませる「練り切り」とレシピ
様々な種類がある和菓子ですが、中でも見た目が美しくて繊細なのが「練り切り」です。
練り切りの材料には、白いんげんなどの白い豆が使われています。
修行を積んだ職人が、豆を煮て潰し、それを練り上げ、色をつけて形を整えて作られます。
この形を整える過程で様々な繊細な細工が施され、四季を色鮮やかに表現することが特徴です。
日本の伝統的なおもてなしの場で
練り切りは、お客様を日本伝統の「お茶」でおもてなしをする際に古くから使われています。
苦味の強いお茶の味を、見た目が美しい和菓子の繊細な甘さがまろやかにするのです。
アートとしての練り切り
このように見た目が美しい練り切りを、お菓子の枠を超えて一種の芸術として表現しているのが、和菓子職人の三堀純一氏です。
食べる和菓子としての完成品の練り切りのみならず、その練り切りを作るための様々な小道具、作る過程の和菓子職人の所作など一つ一つに、一般的には見られることがなかった趣があります。
三堀氏は、この練り切りが作られる過程を楽しんでもらう空間を作り上げ、たちまち世界で評価されるようになりました。
見たこともないような専門道具を使いながら繊細な曲線を描き、華やかなアート作品に仕上げていく。
舌を楽しませる前に、目と心を楽しませ、伝統を感じさせる、まさに日本が誇る“おもてなし”の空間を作っていると言えるでしょう。
日本伝統の「和菓子」紹介まとめ
和菓子は四季の情景、静寂、繊細さを感じさせる特有の美しさを持ち合わせています。
ため息が出るほど美しい職人技。
日本のおもてなしの心を伝える和菓子の動画をぜひご覧ください。
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