Lesson contents in May

【1】Short experience class for foreign residents  ・・・1 kind of wagashi, "Nerikiri" 

Syoubu(Iris) 

....2 pieces

1 to eat

1 to go (with plastic container)

 

at the normal temperature...good till 2 days after.(freezing O.K.)

[2] English Standard class for foreign resident and Japanese

 ... 1 kind of "Nerikiri"wagashi and 1 kind of "Kanoko"wagashi.

 

Suzuran(Lily bell)("Kanoko"wagashi) ...2 pieces

 

at the normal temperature...good till 2 days after.(freezing O.K.)

 

 

Bara(Rose) ...2 pieces("Nerikiri"  wagashi)

 

at the normal temperature...good till 2 days after.(freezing O.K.)

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 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.

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.

 

Syoubu(Iris)...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, food coloring(purple sweet potato dye, gardenia yellow ...plant derived(includes lactose, soybean))

 

Bara(Rose)...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, food coloring(cochineal extract...insect direved)

 

Suzuran(Lily bell)...azuki beans, sugar, powder agar, white kidney beans, starch syrup, rice powder, potato starch, food coloring(gardenia green...plant derived(include lactose, soybean))