Lesson contents in March

【１】Short experience class for foreign tourist ...1 kind of "Nerikiri" Wagashi. 

Sakura(Cherry blossom)

...2 pieces

 1 to eat

 1 to go (with plastic container)

 

at the normal temperature...good till 2 days after.

Go to Application Form Short Experience Class

[2] Standard class for foreign resident and Japanese

　・・・2 kinds of wagashi,"Nerikiri" and "Yokan".

Sakura-mau(Fluttering cherry blossoms)...2pieces("Nerikiri Wagashi")

 

 

at the normal temperature...good till 2 days after.(freezing O.K.)

Sakura-yokan(Yokan with cherry leaves)

 

 

at the normal temperature... good till 2 days after.

 

in the fridge...good till 3 to 4 days after 

Go to Application Form Standard Class

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 "Sakura" and "Sakura-mau".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.

 

Sakura(Cherry blossom)

 white kidney beans, sugar, starch syrup, shiratama rice powder, potato starch, azuki beans, pickled cherry leaves, food coloring(cochineal

extract...insect derived, gardenia yellow...plant derived(includes

lactose, soybean))

 

Sakura-mau

  white kidney beans, sugar, starch syrup, shiratama rice powder, potato starch, azuki beans, pickled cherry leaves, food coloring(cochineal extract...insect derived, gardenia green and yellow..plant derived(includes lactose, soybean))

 

Sakura-yokan

  white kidney beans, pickled cherry leaves, pickled cherry blossoms, sugar, agar