Let's make Japanese sweets in the shape of a clematis florida, a cherry blossom, and a hydrangea.
In this lesson, you can
・make the dough for three types of Japanese confectionery from ingredients
(rice flour, sticky rice flour, ager-ager)
・shape two flower from each dough
・get recipes of each dough
・learn and use traditional Wagashi making tools
Let's enjoy making Japanese traditional sweets with a professional chef !
This is a group lesson for up to 4 students.
Tea : Green tea or Houji tea
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.
Wagashi Issho is a classroom conveniently located in central Kyoto that introduces participants to traditional Japanese confectionery.
Sweets have been part of life in Japan for thousands of years.
They appear as offerings at festivals and religious ceremonies, are served at traditional tea gatherings and are, of course, enjoyed as everyday snacks.
At Wagashi Issho, you can learn to make these popular treats as well as the delicate confections of chado – the Way of Tea – which has shaped the development of Japanese confectionery.
Yasue
I trained as a wagashi craftsman after graduating from the food science and nutrition programme of the agriculture faculty at Kinki University.
I opened my own wagashi school, Wagashi Issho, in 2008. I also teach at the Kyoto branch of the NHK Culture Center.
I developed recipes for several Japanese confectionery stores in Kyoto.(Uchu Wagashi, Umezono, Warabi shoten,Higuchi Shoten)
I have also appeared on a kitchen program on Kyoto TV.
I have been studying tea in the Urasenke tradition for more than 30 years and is certified as an associate professor (jun-kyoju).
Instagram: @wagashiissho
1996年 近畿大学農学部食品栄養学科卒業
和菓子店にて和菓子職人として勤務
2013年和菓子教室「和菓子サロン一祥」開業
2017年NHK文化センター京都教室 和菓子講師
2018年〜UCHU wagashi 新ブランド、わらび商店株式会社、甘党茶屋京梅園、樋口清栄門レシピ開発
製菓衛生士、茶道裏千家准教授、週末ライブキモイリ！キッチンTV、舞妓シンデレラ、サニータイム出演
Instagram: @wagashiissho
The closest station
Shijyo Station
How to get to the station?
From Shijyo Station: 0mins
Exact location provided after booking.
It costs 13000 per person.
Duration of this cooking class is 2 hours.
Up to 3 people can join Yasue's cooking class.
Yes, Wagashi Classes with a Japanese pastry chef : special lesson(29th march, 2024 12-2pm) has a vegetarian option.
Yes, Wagashi Classes with a Japanese pastry chef : special lesson(29th march, 2024 12-2pm) has a vegan option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
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