使用工艺品点心木模体验和三盆的制作过程

TRAVEL IN TAKAMATSU

当季的花朵与吉利的图案。色调柔和的和三盆是茶室中不可或缺之物,只是看着就能让人心情舒畅。和三盆是屈指可数的砂糖,与盐、棉花合称赞岐三白。其中最为稀少的和三盆是香川县的地方特产。我听说有间教室可以体验和三盆的制作过程,便前往探访。

和三盆体验教室“豆花”位于靠近高松市中心位置的花园町小巷深处。踏入一座极为普通的独栋房屋后,艺术性的空间展现在眼前,完全无法将这幅景象与房子的外观联系在一起。教室墙上装饰着各种各样的艺术品,亮着红红绿绿的光,宛如一座秘密基地。



第一个映入眼帘的木制道具是制作日式点心用的点心木模。它悠久的历史可以追溯到江户时代,但据说现在能制作它的职人即便在全国范围内也寥寥无几,是非常宝贵的人才。在四国仅有一位,那就是在高松这里开设工房的市原吉博。其实,这间教室的所有者上原AYUMI是市原的女儿。想让世人更加了解点心木模,这就是市原在工房附近开办体验教室的初衷。


和三盆是香川的代表性文化,而且无论是观赏还是品尝都很有乐趣。它精巧便携,方便带回家,并且不易变质,可以作为地方特产。非常适合游客体验。

那么,就让我们挑战和三盆的制作吧。


每个季节都有对应的数种木模,参加者一次可以制作一种颜色四种形状的和三盆。如果结伴而来,还可以每人选一种颜色,做出多彩的组合。为颜色和形状而烦恼,也别有一番乐趣。
樱花和富士山无论什么季节都很受欢迎。也许是因为美国漫画的影响,外国人也很喜欢龟的形状。传统的图案自不必说,这里还有万圣节等现代元素的图案。


使用的道具是碗、木模、筛子、小匙,非常简单。

“制作方法也很简单。体验传统工艺看起来很难,但和三盆可以和孩子一起制作,做好之后还能当点心吃。这么好的事可不常见吧?”上原在说到木模及和三盆时显得非常开心。

首先将纯白的和三盆放进碗里,再用喷雾器着色,同时添加水分。

全部着色均匀后,再用筛子过滤,将其变为更小的颗粒。

过滤完成后,接下来的操作的诀窍是动作要麻利。和三盆容易变干,所以要趁它没干时满满地灌进木模。


用小匙刮掉多余的粉末后,咚咚地敲击模具,慢慢拿开上板。


翻过模具后,已从砂糖变为日式点心的和三盆被完美地取出来。木模的图案变为真实的形状后,更加惹人喜爱。

体验时间为每次一小时左右,能做出12~14个和三盆,把它们装进盒中就成了地方特产。点心时间配上上原沏的茶吃上几个,十分享受。和三盆柔和的甜味慢慢在口中化开,个中滋味只有亲自参与才能体会。


“我想告诉大家高松有很多很棒的东西!” 出于这一想法,上原还在当地的学校和设施开办讲习会。他的心意漂洋过海,在英国和德国举办的讲习会也备受瞩目。


制作和三盆可以接触工艺品,品尝特产,回家后打开盒子也满心期待。来体验一次高松独有的甜美时光如何?



INFORMATION

豆花

地址
香川県高松市花園町1-9-13
TEL
087-831-3712
MAIL
miya9820002000@yahoo.co.jp
URL
https://www.mamehana-kasikigata.com/
支持语言
日本語、English

2017.8.30 / 豆花

KEYWORDS

PHOTOGRAPHERPHOTOGRAPHER

Yu Sakaguchimore

Yu Sakaguchi is a photographer who photographs the beautiful scenery of the 138 habited islands in the Seto Inland Sea, agricultural, mountain and fishing villages in Shikoku. He makes his living in design work relating to primary industry. His website Monogatari o Todokeru Shigoto (“The Job of Delivering Stories”) introduces the beautiful scenery, culinary culture and various other aspects of Shikoku and the islands of the Seto Inland Sea, and has been accessed by users in over 160 different countries. Feeling that it would be difficult to preserve the scenery in front of him for the next generation by simply distributing information alone, together with his fellow Shikoku-loving companions, he launched Shikoku Taberu (Food) Tsushin magazine, and began his work communicating the food culture and stories of the region. He is a director for the Sanagouchi Village foundation. He was awarded the Japan Ningenryoku (“Human Skill”) Minister of Agriculture, Forestry and Fisheries Award in 2015.

https://yousakana.jp/

WRITER WRITER

Eri Kotakimore

Eri Kotaki was born in Takamatsu, in Kagawa prefecture. After studying fashion, color and graphic design at university, she developed a love of travel, local gourmet cuisine and photography; and became an editor/writer. After working in various positions in editorial production and publishing companies in Tokyo, she joined the Takamatsu City Regional Promotion Cooperative Group in July 2017. She now spends her days uncovering and communicating information about the appeal and attraction of Takamatsu and its surrounding areas. Her top recommended location is the night view from Sunport Takamatsu. Her most recommended train is the Hiyaku, which runs on the Takamatsu-Kotohira Electric Railroad.

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