Lesson in September

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 :
- Healthy Kuromai Daifuku
Made from Black sticky rice and red beans paste/walnut inside.

- Mochi dora
Normal dorayaki is made from wheat flour, but this one gluten free, made from Rice flour.

Price: 6000 yen

Duration : 3 hours including tea time

La pleine lune (full moon)

I made a special wagashi for this event imaging La pleine lune (full moon)

This beautiful flower arrangement is also made imaging La pleine lune. Moon light from right hand side.

Millefiori&Wagashi

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

Minazuki, made from Rice flour.
Very traditional sweets at Nagoshi no Harae ceremony at shrine.


Beautiful hydrangea made by students.

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 :

Mizu manjyu

Made from starches with a filling of aduki beans or white beans paste.

It is refreshing to make with some fruit comport

・Mizu yokan

Soft cold yokan, made from aduki beans, agar and kudzu. Typical Japanese summer desserts.

Price: 6000 yen

Duration : 2.5 hours including tea time

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.

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