Lesson contents in January
[1] Short experience class for foreign tourist ・・・1 kind of wagashi , "Nerikiri"
Kantsubaki(Winter camellia)...2pieces
1 to eat
1 to go(with plastic container)
at the normal temperature...good till 2 days after (freezing OK).
[2] Standard class for foreign resident and Japanese
・・・2 kinds of wagashi, "Nerikiri" and "kinton"
Tokiwamatsu (Evergreen pine tree)...2 pieces
at the normal temperature ... good till 2days after.
in the refrigerator ... good till 4 days after (freezing OK).
Kantsubaki(Winter camellia)...2pieces
at the normal temperature...good till 2 days after (freezing OK).
Plastic containers, box, and plastic bag to go.
Notice:
"Nerikiri" and "Kinton "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.
Kantsubaki(Winter camellia)...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, food
coloring(cochineal extract...insect derived, gardenia yellow...plant derived(includes lactose, soybean))
Tokiwamatsu (Evergreen pine tree)...white kidney beans, sugar, starch syrup, powder agar, matcha powder, azuki beans