Lesson contents in September

[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 till the next day.

[2] English standard class for foreign resident and Japanese

     ・・1 kind of "Nerikiri" wagashi and 1 kind of "Kuzu" wagashi

Mizu-Manjyu (2 kinds x 1 cup each)

・bean paste with black currant

・bean paste with Matcha green tea


・・・keep fresh in the fridge and eat on the day.

Tamagiku(Chrysanthemum)...2 pieces


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 "Nerikiri" at a cool place with no direct sunlight, and "Mizu-Manjyu" in a fridge.

 If you don't eat soon,especially in summer,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.

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.


Mizu-Manjyu...Kuzu starch, granulated sugar, white kidney beans, Matcha powder, sugar, black currant, food coloring, black currant flavor.


Tamagiku...white kidney beans, sugar, starch syrup, rice powder, potato starch, pickled cherry leaves in salt, food coloring(cochineal extract...insect derived, gardenia yellow...plant derived(includes lactose, soybean))