Lesson contents in August

[1] Short experience class for foreign tourist 

・・・1 kind of wagashi

Himawari(Sunflower)

                        ...2 pieces

 1 to eat

 1 to go (with plastic container)

 

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

 

[2] Standard class for foreign resident and Japanese

 ・・・2 kinds of wagashi

Kingyo (Goldfish)...2 pieces

 

in the fridge...good till two days after.

Himawari(Sunflower)

                        ...2 pieces

 

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

Plastic containers, box, and plastic bag to go.

Notice:

 "Nerikiri"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,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.

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.

 

Himawari...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, poppy seeds, food coloring(gardenia blue and yellow...plant derived(includes lactose, soybean))

 

Kingyo...powder agar, sugar, lemon juice, white kidney beans, starch syrup, rice powder, potato starch, azuki beans, food coloring(gardenia blue and yellow...plant derived(includes lactose, soybean) , cochineal extract...insect derived)