Hello! The temperature has gradually been rising, and we’ve been experiencing more humid days. I feel the rainy season is coming To coincide with the onset of rainy season, we held a parent-child wagashi workshop on the 26th. I was lucky to find a spacious venue this time, and although there were over 20 participants, there was still plenty of room even with everyone inside. Participants had ample workspace to comfortably make sweets. The theme for this class was “rainy season”. When we think of rainy season, hydrangeas come to mind, as well as the sweet “mizubotan”. Mizubotan is a confection of pink bean paste wrapped in kudzu or agar, […]

As the days get warmer, we can feel the arrival of spring. On Saturday, February 17th, we held another parent-child wagashi class. This time, our theme was Hina-Matsuri (Doll Festival), also known as the Peach Festival. We rented a cafe, different from our usual venue, and hosted more than 20 participants. We made Sakura Mochi (Domyoji – or Kansai style) and peach-shaped nerikiri. We made the Sakura Mochi from scratch, and the kids helped throughout the process. Everyone was intrigued by the gradual transformation of the Domyoji flour into mochi-like consistency. For the peach wagashi, we collectively attempted the “haribokashi” technique to blend pink and white nerikiri to create a