WAGASHI COURSE

Explore the culture of Wagashi, its history and background through our Wagashi Course. Learn the different techniques of shaping, wrapping, steaming and using of various ingredients to create these delicate Japanese confections.

SAKURA SERIES

Representing the spring and summer seasons, the Sakura Series brings you a variety of colourful Wagashi that are pleasing to the eyes and easy to make at home.

January | July

Nerikiri

Learn two types of flower design. Choose 2 types of colour from a choice of red, orange, green, purple, enjoy doing your own colour arrangement.

2 types, 4 pieces each to bring home

February | August

Kingyoku and Minazuki

Steam Minazuki is made from Uiro dough with adzuki beans, used to pray for good health during summer. Cool down the summer heat along with the gold fish of Kingyoku jelly.

3 pieces and 8 pieces each to bring home

March | September

Sakura Mochi

Introducing 2 types of sakura mochi from east and west of Japan.

2 types, 4 pieces each to bring home

April | October

Daifuku

The balance of sweet red bean paste and light salt brings out the taste of mugwort daifuku.

3 pieces each to bring home

May | November

Mizuyokan and Wakaayu

Wakaayu, Japanese confectionery which is made with gyuhi ( glutinous rice flour) wrapped in an oval sponge cake, a sign that summer is here. Mizuyokan is a cooling type confectionery, prepared in bamboo.

Length 14cm, 4 pieces to bring home

June | December

Maccha Roll

Japanese green tea roll with bean jam and slight citrus fragrance.

Diameter 18cm, 1 whole to bring home

KURI SERIES

Discover the traditional series of Wagashi specially curated to reflect the autumn season. Learn the different techniques of shaping, wrapping, steaming and using of various ingredients to create these delicate confections.

January | July

Kimishigure

A steamed bun made with white bean paste and egg yolk, cracks at the top while steaming to slightly reveal the fillings.

2 types, 4 pieces each to bring home

February | August

Kuri Manju

Chestnut paste wrapped with two types of paste made with wheat flour and eggs, and white bean paste, then baked in the oven. Sweet boiled chestnut is used to decorate the chestnut paste and brushed into as glossy as the chestnut skin.

2 types, 4 pieces each to bring home

March | September

Kuri Mushi Yokan

Mixture of wheat flour and sugar added into black bean paste and steamed, then wrapped with bamboo peel for the fragrance.

2 types, 1 piece each to bring home

April | October

Nerikiri ~Yoshino and Yamabuki~

White bean paste added with gyuhi and food dye, wrapped with red bean paste. Represents 4 seasons.

3 pieces each to bring home

May | November

Ukishima

Bean paste added with egg yolk and sugar, mixed with dry ingredients and whisked egg white, poured into a mould and steamed.

12cm x 7.5cm (2 pieces) to bring home

June | December

Kinton

Mixture of bean paste and gyuhi as fillings, wrapped with soboro bean paste. Chestnut bean paste, egg yolk bean paste and sweet potato bean paste is used to shape into sweet potato.

2 types, 4 pieces each to bring home

Course Information

1 menu per month,
member can finish 6 menus in 12 months

Wagashi Course

Sakura Series
6 Lessons

valid for 12 months

Kuri Series
6 Lessons

valid for 12 months
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