Wagashi Lesson in June

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 :

- Minazuki (Uiro) : Made from rice flour. It is a traditional sweet eaten at the end of June, ‘Nagoshi no harae’

- Uiro: Beautiful season for Hydrangea. Let’s make hydrangea using Uiro dough.

Price: 6000 yen
Duration : 2.5 hours including tea time

bye bye cherry blossom

Finally, cherry blossoms are over. I enjoyed cherry blossoms a lot, but also like ‘after cherry blossoms’. Pink carpet and the moment of transferring to green

So, I tried to express such seasons with Wagashi.

New name of the era ‘Reiwa’

April 1, the name of new emperor’s era was unveiled.
It is a big news in Japan.

“Reiwa” 令和
Reiwa is taken from the old poem about plum blossoms (Manyoshu) with hope for future just like amazing plum flower in full bloom after bitter cold.

Surprisingly, my lovely sister Reiko uses the same Kanji 令子 and this poem is said to be created in my hometown, Dazaifu, Fukuoka.

With these happy co-incidences, I am very happy about new name.

Imaging beauty of plum flower, I made this Nerikiri confectionery.

Parents and kids lesson

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!

Sakura mochi

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.

Wagashi Lesson in London

I will visit London in May. It is first time since I left London in 2016, I am very excited.

During my stay, I will do following Wagashi Lesson. English translation is available upon request.

【Date】

【What to make】

- Nerikiri Rose shaping
Traditional confectionery made from white beans. Dough will be prepared in advance.

-Mugwort mochi
Very popular herb in spring time. Red beans paste in side.

- Dry fig and walnut Yokan
Put walnut and dry fig, a bit of western flavor of tractional sweet called Yokan, which made from Aduki beans and agar

Wagashi &Coffee

At Mayuka’s Ikeru special event, Wagashi collaboration with Viva coffee.

I love Viva coffee and always wanted to do this collaboration.
Wagashi goes very well with coffee, not only with Japanese tea.
Coffee is beans, wagashi is also made with red beans, why not?

Specially, people love walnut & fig Yokan.

I had a great time spending with Ikeru members, lovely people.

Wagashi 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

- Spring Nerikiri confection. (Shaping experience)

Brown sugar steam bun

In January class, we made steam bun called ‘Kokutou Manjyu” (or RIkyu manjyu).
Kokuto meams brown sugar, good quality brown sugar from Okinawa.

It is not easy to wrap red bean paste with soft dough out side, but everybody managed to make it.

After steam the bun, we made a mark with a hot iron. It is exciting.

Finally, Tea time!

Lesson in February

English lesson will be available upon the request.

Trial Lesson :

(Trial lessons are one time only)

【What to make】

2 kinds of Wagashi

- Walnut mochi :

Mochi with walnut, soy sauce flavour

- Nerikiri confectionary : White beans base sweet often served for tea ceremony.

Japanese tea will be served after the session for tasting your sweets!

【Lesson Fee】 JPY5,500

【Duration】 2 hours