Lesson contents in June
1.Short experience class for foreign tourist
Ajisai (Hydrangea)...2pieces
1 to eat
1 to go
at the normal temperature...good till the next day.
2.Standard class for foreign residents and Japanese
Mizu-Manjyu
(2 kinds x 1cup each)
bean paste with cherry leaves
bean paste with Matcha green tea
...keep fresh in the fridge,and eat on the day.
Ajisai (Hydrangea)...2pieces
at the normal temperature...good till the next day.
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.
Ajisai...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, powder agar, food coloring(gardenia blue...plant derived)
Mizu-manjyu...kuzu starch, granulated sugar, white kidney beans, Matcha powder, sugar, pickled cherry leaves in salt, food coloring (cochineal extract...insect derived)