Lesson contents in June
[1] Short experience class for foreign tourist ・・・1 kind of "Nerikiri" Wagashi.
Ajisai (Hydrangea)
....2 pieces
1 to eat
1 to go (with plastic container)
at the normal temperature...good till the next day.(freezing O.K.)
[2] Standard class for foreign resident and Japanese
... 1 kind of "Yokan"wagashi and 1 kind of "Kingyokukan"wagashi.
Matcha Yokan ("Yokan" wagashi)... 2 pieces
in the fridge... good till 3 days after (freezing O.K.)
Ajisai (Hydrangea)
("Kingyokukan" wagashi)
....2 pieces
in the fridge...good till 2 days after.
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 "Nerikiri" and "Yokan" wagashi.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.
"Nerikiri" Ajisai (Hydrangea) ...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, food coloring(gardenia blue...plant derived), agar
Matcha Yokan ...white kidney beans, sugar, matcha powder, kuzu starch, agar
"Kingyokukan" Ajisai (Hydrangea)...white kidney beans, sugar, agar, starch syrup, rice powder, food coloring(cochineal extract...insect derived, gardenia blue...plant derived, purple sweet potato)