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Stirring paddle used at Sagamiya Confectionary Co., ca. 1910
This stirring paddle was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.63
Date:Circa 1910
Stirring paddle used at Sagamiya Confectionary Co., ca. 1910
This stirring paddle was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.64
Date:Circa 1910
Stirring paddle used at Sagamiya Confectionary Co., ca. 1910
This stirring paddle was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.66
Date:Circa 1910
Measuring spoon used at Sagamiya Confectionary Co., ca. 1910
This measuring spoon was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.70
Date:Circa 1910
Measuring spoon used at Sagamiya Confectionary Co., ca. 1910
This measuring spoon was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.71
Date:Circa 1910
Tools for shaping mochi, used at Sagamiya Confectionary Co., ca. 1905-1920
These food shapers were from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.84
Date:1905-1920
Tool for shaping mochi, used at the Sagamiya Confectionary Co., ca. 1910
This food shaper, made in Japan, was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi (Japanese sweets). The bakery was founded in 1904 and closed in the early 1970s.
ID Number:1984.54.85
Date:Circa 1910
Seasonal mochi mold, winter design, used at Sagamiya Confectionery Co., ca. 1905-1950
This mold for making wagashi (Japanese sweets) with a seasonal design was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi. The bakery was founded in 1904 and closed in the…
ID Number:1984.54.94.1
Date:1905-1950
Mold for mochi, used at Sagamiya Confectionery Co., ca. 1905-1950
This mold for making wagashi (Japanese sweets) with a floral design was from the Sagamiya Confectionery, formerly located at 6th and Main in the area previously known as Nihonmachi, or Japantown, now in Seattle's Chinatown International District. Sagamiya used traditional Japanese methods in the making of mochi and other wagashi. The bakery was founded in 1904 and closed in the…
ID Number:1984.54.94.2
Date:1905-1950
Mold for mochi in "taiyaki" design, used at Sagamiya Confectionery Co., ca. 1900-1960
This wooden mold was used at Sagamiya Confectionery to make taiyaki, a popular Japanese waffle-like dessert, used for festive occasions and as a congratulatory icon. The confectionery was located in Seattle's Japantown neighborhood until its closure in 1970.
ID Number:1984.54.94.3
Date:Circa 1900-1960