Cosmos
Cosmos made by Nerikiri (white beans paste dough) for Mayuka’s Ikeru lesson
Imaging beautiful cosmos in the garden
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.
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
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
。
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