Lesson in August

<Wagashi trial  class for beginners>

what to make

・Warabi mangyu

・Seasonal neriki

【Fee】4500 yen

【Duration】2 hours.

 

It is almost like edible Jewerly. It is made from agar (Kanten) and sugar. It is jelly when is set, and needs to dry for a few days to crystallize sugar outside. It is fun to make Kohakuto using coloring, making gradations and cutting out the shape with a cookie or wagashi cutter.

 

 

 

 

 

 

 

 

 

 

【Lesson Fee】:5000 yen

【Duration】2 hours

【What to bring 】:Mask, Apron,  Hand towel,

【Number】:2-3 people

【Date 】

21 August (Fri)10:30 am

22 August(Sat)10:30 am

It will be Japanese and English.

English class will be available upon request on separate date if more than 2 people.

【Venue and access】

Sendagaya in Shibuya ward.  3 min from Kitasando station, Fukutoshin line

Detailed map will be sent once class is confirmed.

【How to book】

Please contact from by e-mail from Contact page.

Lesson in July

<Wagashi trial  class for beginners>

what to make

・Warabi mangyu

・Seasonal neriki

【Fee】4500 yen

【Duration】2 hours.

【Venue and access】

Sendagaya in Shibuya ward.  3 min from Kitasando station, Fukutoshin line

Detailed map will be sent once class is confirmed.

【How to book】

Please contact from by e-mail from Contact page.

Lesson in June

It has been a while after class cancellation due to Covid 19, I would like to re start the class again from June.

I am very much looking forward to it.

To start the class in safe, I would like to introduce following new rule during the class for a while  (at least in June)

【New rule】

- 3 people maxim in one class

- Bring and wear mask during the class. Also, plastic globe will be provided.

- No smart phone during the class

- No tea time after the class – Sorry, most exciting  part, but bring home an enjoy.

-   Please check your body temperature in the morning. Do not attend the class if you feel not well     Please sign up to the other class if schedule allows. In case of transfer, cancellation fee will not be charged.

-   Please check the e-mail in the morning (8am) as teacher also need to cancel the class if not feel well.

-  Please pay class fee in advance by bank  transfer or Paypay to avoid cash payment.

Thank you for your understanding and cooperation.

【What to make】

・Kuzu yaki

Steam cake  using Kuzu and aduki beans paste.

Gentle flavour of Kuzu and its typical softness. Summer type dessert.

・Green Plum with  Uiro

Uiro is a type of dough, made from rice flour. It is often used for making Jounamagashi (上生菓子)for tea ceremony. Kimian egg white beans paste are in side.

【Date】

English class will be arranged upon request.

【Fee】:6000 yen

【Duration】3hours

【What to bring】:Mask, Apron, towel,

【number of people】:3people max

【Venue and access】

Sendagi in Shibuya ward.  3 min from Kitasando station, Fukutoshin line

Detailed map will be sent once class is confirmed.

【How to book】

Please contact from by e-mail from Contact page.

<Wagashi trial  class for beginners>

what to make

・Warabi mangyu

・Seasonal neriki

【Fee】4500 yen

【Duration】2 hours.

【How to book】

Please contact from by e-mail from Contact page.

On line Wagashi lesson

On-line Wagashi lesson available.

Using Zoom, why not try Wagashi making at home.

Image picture ↑

【How to proceed on line lesson】

・Pick up the menu from the lists below. You need to buy your ingredients, so pick up the one with easily available ingredients.

・Schedule the lesson date. Let me know the available date by e-mail.  Will get back to you.

Lesson will be private 1:1.

・Pay Lesson Fee JPY4000 in advance. Either PayPay, Bank transfer or PayPal.

・Set up Zoom if you have not used before < https://zoom.us >.  Will send you Zoom ID.

・Will send you the recipes in advance. Buy ingredients by the day of the lesson.

・On the day of the lesson, prepare ingredients, measure and make your self available on zoom.

It will take 1 hour or so.

① Walnut Daifuku (For beginner)

Ingredients:Glutinous rice flour (Shiratamako), Walnut, Granulated sugar, Red beans paste (Tsubu or Koshi ),  Soy sauce, Potato starch (Katakuriko)

Tools:Microwave proof bowl, Wooden spatula,  Spatula,  Large tray,  Microwave, Scale

② Strawberry Daifuku

Ingredients:Glutinous rice flour (Shiratamako), Strawberry, Granulated sugar, Red beans paste (Tsubu or Koshi ),  Potato starch (Katakuriko)

Tools:Microwave proof bowl, Wooden spatula,  Spatula,  Large tray,  Microwave, Scale

③ Dorayaki

Ingredients:Egg, Sugar (Jouhakutou), Honey, Mirin, Light flour, Soda(Jyusou), Redbeans paste Tsubuan,

Option : Strawberry, Cream cheese

Tool : Bowl, Whipper, Big spoon, Flying pan with lid (Teflon),  Scale

④ Walnet mochi (For beginners)

Ingredients:Glutinous rice flour (Shiratamako), Walnut, Granulated sugar,  Soy sauce, Potato starch (Katakuriko), Kinako, Cinnamon

Tools:Microwave proof bowl, Wooden spatula,  Spatula,  Large tray,  Microwave, Scale

Lesson in March

Cherry blossom season is coming soon, in Japan , we enjoy ‘Sakura(= cherry blossom) mochi’ while enjoying the sakura view.

It is a distinctive flavor of  salted Sakura leaves. Anko (Red beans paste) is wrapped with sticky rice mochi (Doumyouji ) and sakura leaves.

If you are interested in making, spring sweets, please contact me. English class is available upon request. min 2 people (max 5).

What to make :

- Sakura mochi (Kansai style)

- Sakura crape (Kanto style)

February Lesson(Miso making )

Homemade Miso workshop

Do you like Miso soup ? If you live in Japan, why not making your own miso, fermenting at home.  Homemade miso is very special.

Date:

22 February (Sat) 10.30am,  English available. (Fully booked)

4 March (Wed) 10.00am, English available.

In a class:

We make miso together. Bring home your miso (1 kg) and let it ferment another 8 months. Your miso will be ready in autumn. After the class, we make Miso soup with Pork (Butajiru) and do several miso tasting with Onigiri for light lunch.

Price : 5,500 yen per person

Please contact by E-mail if you are interested in.

After fermentation, it will be……

Lesson in January

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

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

6000 Yen per person

1. English Scone and Trifle

2. Wagashi lesson

Saka manjeu – Sake steamed bun

Umegai mochi – Red bean paste in side, baked mochi

Mom and kids class

Mon and kids class.

Serious faces.



Tiny little finger makes all the decoration possible by hands.

Wonderful works by 7 year old girl.

I am very happy to see kids faces, full of smiles eating self-made strawberry daifuku.

Event at Ooen

Wagashi making workshop at Ooen, Suginami

Autumn special.

Nerikiri and Walnut mochi

December Wagashi Lesson

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

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

6000 Yen per person

*** Christmas special***

Ichigo Daifuku – Strawberry with Mochi

Nerikiri  shaping –  white beans paste dough

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