Lesson contents in February
【１】Short experience class for foreign tourist ...1 kind of "Nerikiri" Wagashi.
Sosyun-no-niwa(Early spring garden)...2pieces
1 to eat
1 to go(with plastic container)
at the normal temperature...good till 2 days after. (freezing OK)
 Standard class for foreign resident and Japanese
・・・2 kinds of wagashi, "Nerikiri" and "Ukishima with Yokan".
Haru-tsuge-dori (Spring-announcing bird)... 2pieces("Nerikiri" Wagashi)
at the normal temperature...good till 2 days after.(freezing O.K.)
The field waiting for spring("Ukishima with Yokan" Wagashi)...2 pieces
at the normal temperature... good till 2 days after.
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 "Sosyun-no-niwa" and "Haru-tsuge-dori".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.
white kidney beans, sugar, starch syrup, shiratama rice powder, potato starch, azuki beans, food coloring(cochineal extract...insect derived, gardenia green and yellow...plant derived(includes lactose, soybean))
white kidney beans, sugar, starch syrup, shiratama rice powder, potato starch, azuki beans, ume plum paste, black sesame, food coloring(gardenia green and yellow..plant derived(includes lactose, soybean), cochineal extract...insect derived)
The field waiting for Spring
azuki beans, sugar, egg, weak flour, joshin rice powder,black sesame, sweetened green peas, white kidney beans, agar, matcha green tea powder, freeze-dried mochi powder