Hello everyone, In July, we held our “Petit Wagashi Workshop” twice. Here’s a little report on how it went. July 6th＠Kyoto This was our very first lesson held at a venue in Kyoto. Although I was a bit unsure at first using unfamiliar equipment, I managed to get everything set up and we got started without a hitch. We began with an explanation of the ingredients, then moved on to kneading the dough. During the next step—wrapping the sweet bean paste—everyone chatted and enjoyed the process in a relaxed, friendly atmosphere. Even first-time participants seemed to have fun as they worked with their hands. Once the dumplings were wrapped, we

Hello! On June 22nd, we held the second session of the “Petit Wagashi Workshop” , this time in Nara. Following the first event in Osaka, we again focused on Minazuki, the traditional sweet for June. Learning from the Previous Lesson The first session in Osaka had its share of unexpected hiccups (please see the previous blog for details!), but this time, I made sure to learn from those experiences and proceeded with greater caution. In particular, I focused on “keeping an eye on the clock and staying calm.” Thanks to that, everything went smoothly as planned, and I believe the participants were able to relax and enjoy the workshop with

Hello! On June 8th, I launched a new wagashi workshop in Osaka called “Petit Wagashi Workshop.” In this monthly class, we focus on one type of wagashi at a time—not only making the sweets by hand, but also learning about their background and history. It’s a hands-on lesson with a touch of cultural insight. For our very first session, the theme was Minazuki, a traditional sweet enjoyed in June. Making Learning Fun Unlike previous wagashi workshops, this one included a longer lecture-style segment, so I put extra thought into keeping the experience enjoyable for everyone. The explanation part about Minazuki was presented in a quiz format, with a few light-hearted