Hi, I'm Chef A. You must be B the photographer. Nice to meet you.

Hello Chef A, yes I'm B. I'm excited to be learning how to make traditional wagashi with you in Kyoto.

I'm glad you're here. So, have you worked with food photography before?

Yes, I have. But shooting desserts has always been my favorite subject. How about you? Have you ever been in front of the camera?

(laughs) No, not really. I'm more comfortable behind the scenes. I'm excited to teach you though. Today, we'll be making daifuku and dorayaki.

Those sound delicious! What ingredients do we need?

For daifuku, we'll need sweet rice flour, red bean paste and potato starch. And for dorayaki, flour, eggs, sugar, honey and red bean paste.

It seems simple enough. Can we get started?

Let's do it! We'll start with the daifuku. First, we'll make the dough with the sweet rice flour and water.

This looks fun! Can I take some photos of the process?

Of course! Let's get creative with the shots.

Alright! I'll try to capture the textures and colors of the ingredients.

Great idea. I'll make sure to demonstrate how to wrap the dough around the red bean paste filling.

Mmm, that looks amazing. I can't wait to try them.

Now let's move on to the dorayaki. We'll mix together the flour, eggs, sugar and honey.

I'm loving the smells in here. The sweetness of the honey is so inviting.

Yes, the honey adds a unique flavor. And once we sandwich the red bean paste between two pancakes, it's going to be delicious.

I think this has been my favorite photography session so far. I love the colors and shapes of the wagashi.

It's great to hear that. It's important to appreciate the aesthetics of food in order to capture it properly.

Definitely. And your expert guidance throughout this process has been greatly appreciated. Thank you, Chef A.

It's my pleasure, B. Remember to enjoy the fruits of your labor. Now let's take some photographs of the finished products!