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
Beautiful Kiyo Sumomo（Plum）from Yamanashi
Sugar : Cut plum＝１：１
Just one day, this lots of juice comes out
Sumomo & roasted green tea (houji cha)
Fruit tea with sumomo
And, syrup for desserts.
ピンク色が可愛いので色々使えます。
Homemade Umeboshi
In June, I salted Ume plum and put the weight on.
Waiting for a month to finish rainy season. Rain damages the Umeboshi when dry.
After a month, lots of Ume vinegar comes up.
So, rainy season is over. Let’s dry!
Need to dry for 3 days, but put it back to Ume vinegar during the night.
Ready to eat after 1 year. Cannot wait !
Ume syrup – now it is ready for drink,
Nice, refreshing flavor!
Dessert using Ume syrup.
warabi mochi with Ume syrup and sorbet,
Pound cake with left over Ume after making syrup.
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 :
・Warabi manjyu
Red beans wrapped with Warabi Mochi, it is very popular sweet in Japan.
・GO to-fu
It is soy milk based sweets with Kuzu.
– Cold zenzai
Kanten, aduki and coconut milk sauce.
Price: 6000 yen
Duration : ３ hours including tea time
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.
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.
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.
