Lesson contents in January

【1】Short experience class for foreign tourist ...1 kind of "Nerikiri" Wagashi. 

Kantsubaki(Winter camellia)...2pieces
1 to eat
1 to go(with plastic container)
at the normal temperature...good till 2 days after (freezing OK).

[2] Standard class for foreign resident and Japanese
 ・・・2 kinds of wagashi, "Konashi" and "Mochi".

Kanbotan(Winter tree peony)

...2 pieces ("Konashi"wagashi)


at the normal temperature...good till 2 days after. 

Yuzu(Citrus junos rice cake)

("Mochi" wagashi)...2pieces


at the normal temperature...good till the next day. 

Plastic containers, box, and plastic bag to go.



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 "Kantsubaki" and "Kanbotan".You can eat in a good taste by defrosting from 2 to 3 hours, before eating at the normal temperature.

After making Wagashi,we make Matcha green tea and eat one of Wagashi. Lecture and questions.

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.


Kantsubaki(Winter camellia)...white kidney beans, sugar, starch syrup, shiratama rice powder, potato starch, azuki beans, food coloring(cochineal extract...insect derived, gardenia yellow...plant derived(includes lactose, soybean))


Kanbotan...white kidney beans, sugar, weak flour, shiratama rice powder, azuki beans, freeze-dried mochi powder,  food coloring(gardenia green...plant derived(includes lactose, soybean), cochineal extract...insect derived)


Yuzu-mochi...shiratama rice powder, domyouji rice powder, sugar, citrus junos peel, white kidney beans, potato starch, food coloring(gardenia yellow and green...plant derived(includes lactose, soybean))