cute and delicious,

And I feel the seasons

Making fine fresh confectionaries.

Nice to meet you! I'm Yui Miko who is holding a Japanese confectionary class. I usually say, “I create natural and tasty Japanese sweets. I enjoy making it. We are working with the goal of “communicating it to many people and integrating it into everyday life.”

Wagashi are delicious even with their designs that have been around for a long time, but in order for people to enjoy Japanese sweets on a daily basis, I think it is also important to change them according to the times.

I teach how to make Japanese sweets every day in the Yuimiko classroom so that they can deliver “traditional yet freely conceived Japanese sweets” that began with such thoughts.

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In this class, we use a variety of materials to make fresh confectionery that expresses seasonal flowers, chofu, and moon. I will carefully explain everything from the fabric that is the base of the variation to the tips for a beautiful finish.

People who make fresh confectionery for the first time

You can make wonderful seasonal Japanese sweets.

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There are various types of dough used in fresh confectionery, such as nerikiri, uiro, jingyokukan (kingyokukan), gyuhi (gyuhi), etc. And there are techniques necessary to express themselves using these fabrics.

For example, in Nerikiri, there are methods of “blurring” to create gradations by matching colors, “firming up,” and “Yamagata,” and in the case of uiro, there are ways of finishing such as “wrapping” and “folding color.”

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Furthermore, I will systematically tell you about the variations of bean paste that are included in each Japanese confectionary one by one.

Taste it with your eyes,

Excellent fresh confectionaries that you can enjoy with your mouth

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In this class, you will learn the various ingredients that make up fresh confectionery from the basics, and combine them to make applied fresh confectionery.

Since you can learn from the basics of how to make each ingredient, even first-time users can participate without difficulty, and if you are used to making Japanese sweets, you will be able to learn the applied version and arrange them into your own Japanese sweets.

Through this class, I put the thought that I would like you to express the season as you feel it as your own Japanese confectionary.

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It's cute and delicious.

A fresh confectionary that you can taste with your eyes and enjoy with your mouth.

Why don't we make it together?

Up a notch! Seasonal fresh confectionary

Up a notch! Seasonal fresh confectionary