Lesson contents in November
【１】Short experience class for foreign tourist ...1 kind of "Nerikiri" Wagashi.
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
・・"Murasame" and "Mochi" wagashi
Shinshu(Frosted fall hill)("Murasame" wagashi) ...2 pieces
at the normal temperature...good till 3 days after.
Inoko-mochi(Young wild boar)
("Mochi" wagashi)...2pieces
at the normal temperature...good till the next day.
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 "Kinshu" and "Shinshu".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.
Kinshu...white kidney beans, sugar, starch syrup, rice powder, potato starch, azuki beans, agar, food coloring((gardenia green and yellow...plant derived(incudes lactose, soybean), cochineal extract...insect derived)
Shinshu...azuki beans, white kidney beans, sugar, agar, rice powder, corn starch, sweetend chestnuts, sweetened azuki beans, food coloring(gardenia yellow...plant derived(incudes lactose, soybean), monacus color)
Inoko-mochi...Shiratama rice powder, sugar, Joshin rice powder, potato starch, black sesame, soybean powder, cinnamon, azuki beans, agar