Lesson contents in November
[1] Short experience class for foreign tourist ・・・1 kind of wagashi , "Nerikiri"
Kinshu(Deep fall mountain)
...2 pieces
1 to eat
1 to go (with plastic container)
at the normal temperature...good till the next day.
[2] Standard class for foreign resident and Japanese
・・・2 kinds of wagashi
Aki-no-Minori (The harvest
season) "Yokan" with chestnuts and 2 kinds of beans
...2 pieces
at the normal temperature...good till 3 days after.
Kinshu(Deep fall mountain) "Nerikiri"
...2 pieces
at the normal temperature...good till the next day.
Plastic containers, box, and plastic bag to go.
Notice:
"Nerikiri"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 1 to 2 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.
Kinshu(Deep fall mountain)...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, food coloring(cochineal extract...insect derived, gardenia yellow and green...plant derived(includes lactose, soybean))
Aki-no-Minori (The harvest season)...azuki beans, sugar, chestnuts, white kidney beans, agar, starch syrup