With students

I had a chance to teach Wagashi at Tsuda University. Thanks to Professor Shinkai, it was a great occasion to teach Wagashi to students those who probably work overseas , hoping they can introduce and enjoy Wagashi in future. Just happy to see their lively faces throughout the session.


We traditionally make Ohagi at the Equinoctial week.

Read beans and sticky rice.  Ohagi is named after autumn flower, bush clovers Hagi.

Ohagi road ! Red beans, Kinako (soy beans powder) and black sesame

Put is rational lunch box.

Taste of grandma.

October lesson

If you are interested in making, seasonal sweets, please contact me.

English class is available upon request. min 2 people (max 5).

What to make :

- Kuri mushi yokan

Steamed red beans paste with chestnut. Very popular sweets in autumn.

- Inoko mochi

Soft rice cake with red beans paste and sesame in side. It is tradition to have Inoko = Baby Boar look like mochi in autumn.

Price: 6000 yen

Duration : 3 hours including tea time

Winery in Katsunuma, Koshu

Beautiful vineyard at Katsunuma.

Grace wine

Haramo winery


Amazing  grapes almost like jewelry. so sweet.

Hatonomori Market

14&15 September, I participated in the Hatomonori Market at Hatonomori Shrine.

It is first time to sell my wagashi at the local market. It was exciting moment to meet local people.

Collaborating pop up shop with Mochi Maker from Fukui

With Tea shop and herb shop

Mikoshi – very traditional carriage for Gods.

At night, ‘Takigi nou’ – a torchlight performance of Noh – traditional play

Rice flour pancake and Black rice mochi

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