Higashi, or how to eat Wasanbon Sugar

As this sugar is difficult to produce and thus quite expensive, it is usually turned into Higashi, Dried Sweets, to be served with Matcha during Sadô Tea Ceremonies. After sieving the sugar, a little liquid, often with some dye is added, all is mixed, the amount of liquid is really minuscule. After a second sieving it is then pressed into molds. These are usually wooden, but I didn’t have any of an appropriate size… the wood helps to dry the sugar more quickly, when it can be removed from the mold by tapping.