Wagashi ingredients
26 Class Projects

It takes about 10 minutes to 1 hour hour(s) to complete each project.

Cherry blossom red gyokukan

goldfish
hydrangea

Apricot mochi

Apricot gyuhi

cherry blossoms

Morning glory

Ōme

Rose

chrysanthemum

Autumn leaves
camellia

Scissors chrysanthemum
peony
apple blossom
fishbowl
peaches
Ayame
Cold Tsubaki
Sakurano
Wax plum
Harushige
Sakura manju
Kōrinjiku
Oribe manju
Yuzu manju

Skills You’ll Learn

Basics of bean paste

How to knead red bean paste, how to adjust the hardness, make 4 kinds of bean paste: apricot, peach, yuzu, yolk

Fresh confectionery representing Kachofugetsu

How to make various doughs such as nerikiri/uiro, golden gyokukan, gyuhi, etc.

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.

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.

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.”

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

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.

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?

Class Kit · Coaching Session

[BASIC KIT ① TOOLS]

*Orders placed after 4/7 will be changed to this kit.

(Egg steamer and wax paper have been added.)

strained
The birth of a goldfish
Gold skewers
Sasara
Rice scoop
bristles
round brush
Mitsuma spoon
craft scissors
kerchief
Round bar (produced by Yuimiko)
Triangular rod (artisan production)
1 medium egg tofu maker (small and large are not included.)
1 roll of paraffin paper

❗️ No ingredients are included in this kit.

[Necessary ingredients]

※You will have to prepare your own.

White bean paste, koshian bean paste, powdered kanten, potato starch (joyo) powder, joshinko, karukan powder, salted cherry blossoms, dried apricots, food coloring (red), food coloring (yellow), food coloring (blue)

[Tools to be prepared at home]

※You will have to prepare your own.

bat, kitchen knife, cutting board, plastic wrap, tea strainer, pestle, net, frying pan, kitchen paper, small bowl, spoon, small plate, dish towel, scales, aluminumFlat pan, silicone cleaner, sieve, square tray, washcloth, parchment paper, bread stick, grater, bamboo skewer, heat-resistant bowl, whisk,Egg tofu maker (medium), paraffin paper

❗️ Kit notes ❗️

The package design of the kit may vary slightly depending on when it is received. Please be aware of this.
Please note that in the unlikely event that there is a problem with the kit, we can only respond if you contact us within 1 month of receipt.
Since the delivery company differs depending on the kit, we do not accept the specification of the delivery company and delivery date respectively.
If the kit is returned due to an unknown address or a long absence, or if the kit is re-shipped due to a change of delivery address during delivery, a fee will be charged.
To change the delivery address “after shipping”, it is necessary to contact the delivery company directly to make the change.
The kit will be shipped within 24 hours after payment is confirmed, and fees will be charged for cancellations and changes from this point on.
Please contact the contact information for confirmation of delivery status and handling fees.
Please note that kit delivery may take up to 2 weeks on a business day basis from the start of delivery.

Curriculum

Creator

Yuimiko

I preside over Japanese confectionary classes mainly in the Tokyo metropolitan area.

Like cookies and cakes, Japanese sweets feel more familiar when you try making them at home, and once you make them, it will be fun to look at the Japanese sweets lined up in stores this time.

In this way, we are working with the hope that there will be more opportunities for Japanese sweets to appear in everyone's daily lives.

Q. How did your teacher start making Japanese sweets?

I originally moved to Tokyo because I wanted to be a designer, but as I studied, I began to want not only to design, but to make my own.

It started when I entered confectionery school to try “Japanese sweets,” which I had liked since I was a kid.

Q. Why did you offer online classes with CLASS101?

This is because I thought it might be possible to use lessons in parts that are difficult to convey in regular one-off Japanese sweets classes.

Q. What points did you put the most effort into when planning the class? Who would you recommend this class to?

The point is that the curriculum incorporates materials and techniques that are easy to arrange evenly. I recommend it to everyone who wants to enjoy making Japanese sweets, from those who are new to making them to those who are used to making them.

Q. What kind of experience do you want the students to have through this class?

As you make them one by one through the lessons, you will naturally learn the composition of Japanese sweets. I hope it will be an experience where you can freely combine each material, and the image of the arrangement will come out more and more.