Making Mame Daifuku
This series of photographs documents the traditional process of making mame daifuku (mochi filled with sweet red bean paste) at Matsushimaya, a renowned wagashi shop located in Minato, Tokyo. Nathan photographed this iconic establishment, where production begins at 3:30 a.m. and continues until they make a thousand mame daifuku each day. The shop is famous for its six types of wagashi and draws early-morning crowds. The images take you through each step of the process of hand-making these confections, from smoothing out the rice, rolling it in matcha, and preparing the red bean filling, to the final cleanup. Included in the exhibition Intention and Detail, this series highlights the artistry and dedication behind the craft of making Japanese sweets. These photographs are offered as a full series.
Aspect Ratio: Standard
Sizing Options
50 cm × 33 cm (19 11/16 in × 13 1/8 in)
70 cm × 46.6 cm (27 9/16 in × 18 3/8 in)
100 cm × 66.6 cm (39 3/8 in × 26 1/4 in)
150 cm × 100 cm (59 1/16 in × 39 3/8 in)
200 cm × 133.3 cm (78 3/4 in × 52 1/2 in)
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