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.
Cooking Class ‘Taiwanees and Asian’
In Japanese, rainy season describes as Plum梅 Rain雨, the rain when Ume plum matures and ready to harvest.
It is perfect season to do Ume Shigoto (work)
Beautiful Ume plums from Wakayama, called Nan kou bai,
Making jam….
Beautiful amber color. It is sour, but this citric acid prevent summer heat.
Ume syrup.
Thank you for great photo
It will be ready in 7 days or so. Just need to shake everyday to mix rock sugar and Ume.
Tasting time !
Salad with Ume jam vinaigrette and tartine with peach and Ume jam.
Hope you enjoyed.
Had a great time, collaboration special work with Michiru’s porcelains lesson.
It is 5th anniversary of Michiru’s salon, so special anniversary event, Millefiori and Wagashi making.
Millefiori is Italian handmade glass, meaning thousand flours.
Wagashi turned out to be very modern and stylish, which I never thought of before.
Impressive ! This is how they make millefiori.
Beautiful flower arrangement.
Michiru’s class
La Pleine Lune (市ヶ谷/神楽坂)
s.ameblo.jp/lapleinelune-michiru/
This is her 7 -year old daughter’s work. Pretty!
Minazuki, made from Rice flour.
Very traditional sweets at Nagoshi no Harae ceremony at shrine.
Beautiful hydrangea made by students.
I wanted to do this lesson for long time.
Finally, I held Wagashi lesson in London thanks to my friend’s help.
– Mugwort Mochi
– Yokan with dried fruit and nut
– Nerikiri (white beans), rose
Beautiful roses, they are so different. It is shaped using spoon.
Regent park, rose garden. It is not yet full in bloom. but still beautiful
Hope you enjoyed.
School holiday season.
Parents and kids, Daifuku lesson
I am very glad to see lots of smiles of children.
Strawberry Daifuku
Cherry blossom Nerikiri shaping
Ttea time!
Cherry blossom(Sakura) now in season.
While enjoying beautiful Sakura outside, we made Sakura mochi this month.
We have two types of Sakura mochi from West and East.
In West, Domyoji ko (dried sweet rice) is used to make mochi, and in East (Kanto regeion), it is crape style.
Some arrangements were made on crape. Isn’t that pretty with flower pattern?
Let’s enjoy both East and West style of Sakura mochi.
