Winery in Katsunuma, Koshu
Beautiful vineyard at Katsunuma.
Grace wine
Haramo winery
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Amazing grapes almost like jewelry. so sweet.
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
。
Asian Dish
Cooking Class ‘Taiwanees and Asian’
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
Plum syrup
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。
Umeboshi ーSalted plum
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 drink
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.
