WAGASHI 和菓子

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$110 or 4 prepaid points /person
Approx. 3 hours

Choose 2 Topics Below

$195 or 7 prepaid points /person
Approx. 5 hours

Yokan "Twilight"
羊羹「黃昏時」

The sun sets the sky ablaze, with changing reds that slowly yields to a dark crimson.  Apple harvested in autumn flavours “yokan” – otherwise deemed too simplistic a wagashi – a fruit forward sweets, while cocoa lays the foundation for this two-layer scenic landscape.

What you will learn:

• Two-layer yokan made with traditional Japanese ingredients

• Apple kingyoku top with a base of chocolate yokan

• Techniques in cooking yokan, casting, and adjusting consistency

• Using components that are translucent and opague to achieve a dusk scene

• Learn about using various types of agar

Nerikiri "Autumn Leaf" 練り切り「紅葉」

Foliage viewing is an autumn tradition.  From red to yellow, the leaves' colours gradate into an indescribable beauty.  In Japanese sweets, such aesthetics is manifested by the technique of "Bokashi", blurring multiple colours of bean pastes into a gradation that expresses the season's change.

What you will learn:

• Nerikiri, a malleable bean paste dough, in the form of a maple leaf

• Hojicha roasted tea filling, and the controlling of its thickness and flavours

• Making nerikiri dough, adjusting and blurring its colours

• Techniques in wrapping and shaping nerikiri using bare hands and tools

• Learn to distinguish various glutinous rice flours

Uiro "Chrysanthemum" 外郎「まさり草」

Baked Momoyama 桃山

This small pastry takes on the name of a grand castle at Fushimi, Kyoto, where a genre of pottery bearing the same name originates.  Perhaps it is the baked pastry’s golden sheen that reminds one of what comes out of the kiln.  Momoyama's crumbly shell takes on artistic impressions, and it shines with a brush of Japanese sake.

What you will learn:

• Momoyama made of a unique and gluten-free dough decorated with imprints

• Cooking of the classic egg yolk enriched filling

• Coffee flavoured filling, and the controlling of its thickness and flavours

• Techniques in wrapping and imprinting momoyama using bare hands and presses

Sweet Potato Kintsuba 芋きんつば

On the rural streets in Japan where pedestrians stroll, the warm aroma of roasted sweet potato fills the air.  Crisp breeze tells the passerby of the season when these warm wagashi are most desired.  Kintsuba, with its crispy skin and tender centre, captures the very essence of this nostalgia.  Our version transports the memory to Canada with a twist of local flavours.

What you will learn:

• Preparing sweet potato for this traditional cold season sweet

• Using a twist of autumn flavours of citrus and spice

• Techniques in coating and cooking kintsuba batter

• About alternative flavour variation possibilities