0:00 Michiko Sato and the yokan that sold out every day 1:00 Botamochi and the lost art of handmade spring and autumn treats 2:00 Amanatto and the patience that vanished with the 3-day process 3:31 Kuzu mochi and the wobble that modern substitutes can't replicate 4:49 Uiro and the wooden steaming boxes that gave texture to rice cake 5:53 Kashiwa mochi, warabi mochi, and the real leaves that were never meant to be eaten 7:56 Nerikiri, mitarashi dango, and the hands that shaped the season 8:48 Imagowayaki, taiyaki, and the crispy tail that modern machines can't recreate 10:53 Dorayaki, monaka, and the wafer that must be filled at the last second 11:56 Yatsuhashi, kompeito, and the sugar stars built by hand over two weeks 13:31 Karinto, shiruko, and the 4 hours that turned beans into something worth serving 15:33 Sakura mochi, chimaki, and the time it took to wrap a single sweet 16:44 The hands that made these desserts and the time it takes to bring them back
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