shashasha

The subtle beauty and creative potential of Japanese confectionery

Published to commemorate the 10th anniversary of the founding of Okashimaru, Sayoko Sugiyama's Kyoto-based confectionery studio, "Confections by Okashimaru" features thirty of Sugiyama's creations.
Sugiyama treats her confections not as mere food, but as experiences imbued with beauty, discovery, memory, and philosophy. After a brief written introduction, photographer Takeru Koroda captures the visual subtleties of the confections – their textures, colors, delicate sizes, and intricate shapes. The back of the book features a selection of essays by Shu Fujita and Sayoko Sugiyama that further explore the nature and history of Japanese confectionery, as well as a brief illustrated guide to techniques and tips (the latter in Japanese only).

“[R]ather than striving to exhibit something in a large, specialized space, I became interested in finding small, special moments in everyday life, which led me tot he world of food. The sensuality of food can be very personal and profound—perhaps even more significant than an experience created for a large space. I also realized that after being eaten, food ‘disappears’ completely in form and presence. This phenomenon, which can only be achieved in the world of food, was something I wanted to incorporate into my creations.”
― from Sayoko Sugiyama’s “That which disappears when eaten”