WAGASHI COURSE

First in Malaysia! We offer you two Wagashi series – Sakura and Kuri.
Wagashi are traditional sweets in Japan that has a rich history, story and culture.
You can also make this luxurious confection at home with simple tools and skills.

In the Wagashi Course, we will introduce you to the culture of wagashi, its history and background.
To make delicious wagashi, great skills or specialized equipment is not required. 
We will introduce to you how Japanese Sweets can be easily made at home within 2 hours.

Wagashi course is targeted for members who are 9 years old and above.
Menu changes every month, and member can finish 6 menus within 12 months.
You have the flexibility to customize your own timetable and lesson plan within the validity period.

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WAGASHI SAKURA

January | July

Nerikiri

Learn two types of flower design. Choose 2 types of colour from a choice of red, orange, green, purple, enjoy doing your own colour arrangement.
(2 types, 4 pieces each)

February | August

Kingyoku and Minazuki

Steam Minazuki is made from Uiro dough with adzuki beans, used to pray for good health during summer. Cool down the summer heat along with the gold fish of Kingyoku jelly.
(3 pieces and 8 pieces each)

March | September

Sakura Mochi

Introducing 2 types of sakura mochi from east and west of Japan.
(2 types, 4 pieces each)

April | October

Daifuku

The balance of sweet red bean paste and light salt brings out the taste of mugwort daifuku.
(3 pieces each)

May | November

Mizuyokan and Wakaayu

Wakaayu, Japanese confectionery which is made with gyuhi ( glutinous rice flour) wrapped in an oval sponge cake, a sign that summer is here. Mizuyokan is a cooling type confectionery, prepared in bamboo.
(L.14cm, 4 pieces)

June | December

Maccha Roll

Japanese green tea roll with bean jam and slight citrus fragrance.
(D.18cm, 1 whole)

WAGASHI KURI

January | July

Kimishigure

A steamed bun made with white bean paste and egg yolk, cracks at the top while steaming to slightly reveal the fillings.
(2 types, 4 pieces each)

February | August

Kuri Manju

Chestnut paste wrapped with two types of paste made with wheat flour and eggs, and white bean paste, then baked in the oven. Sweet boiled chestnut is used to decorate the chestnut paste and brushed into as glossy as the chestnut skin.
(2 types, 4 pieces each)

March | September

Kuri Mushi Yokan

Mixture of wheat flour and sugar added into black bean paste and steamed, then wrapped with bamboo peel for the fragrance.
(2 types, 1 piece each)

April | October

Nerikiri ~Yoshino and Yamabuki~

White bean paste added with gyuhi and food dye, wrapped with red bean paste. Represents 4 seasons.
1) Yoshino, is dyed with sakura color and shaped into sakura flower.
2) Yamabuki, matcha soboro wrapped around black bean paste using chopstick. Yellow flower is then placed onto it as finishing.
(3 pieces each)

May | November

Ukishima

Bean paste added with egg yolk and sugar, mixed with dry ingredients and whisked egg white, poured into a mould and steamed.
12cm x 7.5cm (2 pieces)

June | December

Kinton

Mixture of bean paste and gyuhi as fillings, wrapped with soboro bean paste. Chestnut bean paste, egg yolk bean paste and sweet potato bean paste is used to shape into sweet potato.
(2 types, 4 pieces each)

Show Price
* Menu and ingredients may vary.