Lesson contents in September, 2019
[1] Short experience class for foreign tourist ...1 kind of "Nerikiri" Wagashi.
Tamagiku(Chrysanthemum) ...2 pieces
1 to eat
1 to go (with plastic container)
at the normal temperature...good until the next day
[2] Standard class for foreign resident and Japanese
・・1 kind of "Nerikiri" wagashi and 1 kind of "Uirou" wagashi
Masarigusa(The old name of Chrysanthemum)("Uirou"Wagashi)...2 Pieces
at the normal temperarture...good until the next day
Kikyo(Chinese bellflower)("Nerikiri"wagashi)...2pieces
at the normal temperature...good until the next day
Plastic containers, box, and plastic bag to go
Notice:
Wagashi are fresh sweets.After you take back,please keep them at a cool place with no direct sunlight.
If you don't eat soon, we recommend you to freeze them.You can eat in a good taste by defrosting from 30 to 60 min. before eating at the normal temperature.
After making Wagashi,we make Matcha green tea and eat one of Wagashi. Lecture and questions.
Ingredients
If you are a vegetarian or have any allergy, please check the ingredients. If you want to make without some ingredients, ask us on the email. We might change the recipe.
Masarigusa...Rice powder, sugar, white kidney beans, kuzu starch,starch syrup, potato starch, food color(cochineal extract...insect derived, gardenia yellow..plant derived)
Kikyo...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, food color(purple sweet potato, gardenia yellow...plant derived)
Tamagiku...white kidney beans, sugar, starch syrup, rice powder, potato starch, pickled cherry leaves in salt, food color(cochineal extract...insect derived, gardenia yellow...plant derived(includes lactose, soybean))