Lesson contents in April, 2019
【1】Short experience class for foreign tourists....1 kind of "Nerikiri"Wagashi.
Bara(Rose)
....2 pieces
1 to eat
1 to go (with plastic container)
at the normal temperature...good till 2 days after.(freezing O.K.)
【2】Standard class for foreign resident and Japanese・・・2 kinds of wagashi, "Uirou" and "Konashi"
Kabuto(Samurai warrior helmet)....2 pieces ("Uirou Wagashi")
at the normal temperature...good till 2 days after.
Koinobori(Carp-shaped streamer)....1 piece each color ("Konashi 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 "Bara" and "Koinobori".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.
Bara(Rose)...white kidney beans, sugar, starch syrup, Shiratama rice powder, potato starch, azuki beans, food coloring(cochineal extract...insect direved)
Kabuto...Joyo rice powder, Mochi rice powder, sugar, white kidney beans, Kuzu starch, potato starch, orange peel
Koinobori...white kidney beans, sugar,weak flour, Shiratama rice powder, Azuki beans, potato starch, food coloring(gardenia blue...plant derived(includes lactose,soybean), cochineal extract...insect derived)