Ogita applied her training working in the well-renowned French bakery Chandon in Tokyo's ritzy Aoyama district. From there she went on to pursue a career in confections, by taking a one year course of studies at the Tokyo-based culinary school Ecole Tsuji. Gummi Pops/ Gummi Drops/ Fruit and Chocolate-Centered Gummi / Gummi Molds/ Rustic Gummi/ German Gummi Strips About the Author: Born in Tokyo in 1969, Hisako Ogita studied at Tokyo's Rikkyou University, where she earned a degree in Sociology. Mint Tea/ Rose Hip Tea/ Caramel Milk Tea/ Earl Grey/ Coffee AROMATIC GUMMI:Ĭreme de Cassis/ Grand Marnier/ Midori/ Campari/ Ginger/ Mint GUMMI STYLE: Sencha (loose green tea)/ Houjicha (roasted tea)/ Matcha (powdered green tea) WESTERN TEAS & COFFEES: Pineapple/ Peach/ White Peach JAPANESE TEA FLAVORED: Strawberry/ Kiwi Fruit/ Blueberry/ Cantalope/ Raspberry CHUTNEYS AND JAMS: Mandarin/ Grapefruit/ Grape/ Orange/ Acerola/ Lemon/ Carrot/ Tomato MILK-BASED: Recipes include: FRUIT & VEGETABLE JUICE FLAVORED: Hisako Ogita's Gummi Fun includes more than 40 gummi recipes and 8 different packaging and presentation techniques. Gummi Fun - Confections have never been so cute or so crafty! Best selling cook Hisako Ogita returns to the US with her latest book that should tempt tastebuds and tickle funny bones as she combines candy-making with simple crafting and modern decorative design in Gummi Fun.
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