Nice to meet you, my name is Chizuru Inoue.

At home, I am doing a Japanese confectionary class “Nara Wagashi Class Chizuruan”.

They teach how to make Japanese sweets that can be eaten everyday, such as nerikiri, yokan, manju, and mochi confectionaries used as the main confectionaries served at tea ceremonies.

I was a Japanese language teacher at a junior high school until Heisei 30, and I wanted to tell more people about the fun of making Japanese sweets during my tenure.

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Therefore, from Heisei 29, I began studying Japanese confectionary making in earnest at the Japanese confectionery class of the Kyoto Confectionery Instructor Club, and won the Fighting Award at the “7th Creative Wagashi Works Exhibition” in Heisei 30.

Then, in Reiwa 2, we received the first prize at the “9th Creative Japanese Sweets Exhibition”.

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The appeal of “Nerikiri” has a Japanese feel!

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I met a Japanese confectionary class, and through making Japanese sweets, I was reminded once again that Japan's climate, blessed with seasonal changes, has nurtured traditional culture such as various languages, poetry, tea ceremony, and flower arrangement, including Japanese sweets.

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For example, there is a staple confectionary in June called “otoshimon” (a sweet shaped like a leaf wrapped around koshian bean paste).

This inscription comes from the way people handed over love letters in the old days. In the old days, people were afraid of the public eye and deliberately dropped them close to their opponents so that they would pick them up.

On the other hand, there are insects that wrap leaves around their bodies and lay eggs.

Since the shape is similar to a letter dropped by a leaf falling from a tree, it was named “male cypress.”

That's why the candy “graffiti” is in this shape.

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Japanese sweets where you can learn everything from basics to application!

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In this class, you will learn a series of tasks from dough making to coloring, wrapping (wrapping bean paste with nerikiri dough), and molding (making shapes such as seasonal flowers) of the traditional Japanese confectionary “nerikiri,” where you can feel the seasons and Japanese emotion, so you will be able to make it yourself.

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Learn Japanese confectionary techniques while feeling the seasons!

While enjoying making Japanese sweets tailored to the theme of spring, summer, autumn, and winter, you can not only understand traditional Japanese culture naturally, but you can also feel the beautiful changes of the four seasons at home.

Come and enjoy the fun, simple yet beautiful world of Japanese sweets with me!

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“Nerikiri,” a pretty Japanese confectionary that shines with traditional techniques

“Nerikiri,” a pretty Japanese confectionary that shines with traditional techniques