This delicate Japanese candy is made by me using a wooden mold crafted by a master in Asakusa. I bought the mold 8 years ago I think and I used Wasanbon sugar with a bit of Kudzu and colour. The result is alright but not perfect and too fragile. I need to improve on the technique. The only way I am afraid will be to take a class in Kyoto at one of the famous Wagashi Houses.