It was more than a month ago but the first Japanese sweet making workshop of this year ended wonderfully. It became the workshop with the biggest attendees of mine. Everybody was very enthusiastic and the class went very smoothly.
Wagashi Making Workshop in January
The class didn’t have just many participants, it had several different nationalities of people with four male. It was very balanced class. I mentioned that the last class in December we had a group of friends using the class as the occasion to celebrate a birthday girl. In this January class we had not one, but two birthday girls so it had a very happy atmosphere for all of us. I was pleased that my workshop has been chosen for a celebration event and hope it will continue having more birthday girls/boys in the future.
It’s Chinese New Year today!
For cerebrationg Chinese New Year I made Fortune Mochies! It’s in a shape of fortune cookie but the outer layer is made of Mochi sweet instead with a hint of cinnamon and filled with smooth sweet Azuki (red) bean paste.
– Mochi gives you happiness! –
Hope everyone bocomes happy in year 2020!😊
I hope you all had a wonderful Christmas/New Year Holiday. After a long great rest I am sure people are ready for the new challenge in this brand new year 2020. I have prepared the Wagashi Making Workshop in the early spring theme for you.
Wagashi Making Workshop in January
This will be the first Wagashi Workshop this year so the theme is early spring. I thought several ideas and chose these three designs for this workshop which include a Snow Rabbit and ‘Ume’ plum flower in two ways.
on: the 26th / January (Sunday), 13:00 – 15:00
at: The Havan Store (262 Kensington High Street, London W8 6ND)
As the name says a Snow Rabbit is supposed to be snow made into a rabbit shape. It is a traditional children’s custom in a snowy area in Japan. The ears are normally made with two long leaves so that the snow rabbit we are going to make is also having green ears.
The Plum flower is a symbol of New Year. It is almost the first flower to appear in a garden when the weather is still severe so it’s thought to be something delightful and brings happiness.
One of the plum designs we will create is a flower by using a traditional technique. You will learn how to use the wooden tool and your hand to make the sweet into a lovely flower shape. In the second plum flower design I want to show the image of plum blossoms opening on branches in early spring. I am planning to set this one as the free designing sweet and hope I will see lots of different looking sweets designed by creative participants.
The sweets we will make are all Vegan and Gluten free.
[The tickets] for this workshop are available now from here (←click here to the Link). The class is limited to 9 people only so don’t miss out on this great opportunity!
Since December has begun it seems like my time has been passing so quickly. We had Christmas already and now we have only one day left before New Year’s Eve. I had a Wagashi Making Workshop in December and that was already about a month ago.
On one Sunday afternoon people gathered in the cosy basement space of the Havan Store for making the Christmas themed Wagashi together. The participants were consisted of four groups which were two friends groups, two sisters and one individual person. The youngest attendee this time was one of the sisters who was 12 years old girl and who’d wanted to join us in our previous Halloween themed workshop but couldn’t. So it was my great pleasure that we had her for this session as one of attendees.
One of the friends groups of three girls came to our event as the birthday celebration of one of the girls’. The birthday girl seemed to be a big Japanese culture lover and it was a brilliant way to spend a day together with her and I felt privileged that they chose my workshop for this memorable occasion.
Wagashi Making Workshop in the Christmas Theme
I chose three designs for this workshop. They were a Snowman, a Christmas Pudding and a Christmas Tree. I always enjoy seeing that participans get creative and make the sweets in their own way so I normally keep my examples quite simple and leave some space that attendees can develop by themselves. After deciding these three sweets there was a litle doubt in my mind that there might not be enough room to show their creativity, however, I was very wrong. All of the participants used all the materials cleverly and created something remarkable in the end.
Happy Boxing Day!
It wasn’t a White Christmas in London this year but here you’re, you can have one! This is a Japanese sweet ‘White Christmas’.
It’s Vegan & Glute free.
Have a wonderful Christmas Eve!!
Just two days left until Christmas Day. The most significant plant/flower which associates with this festive season is definitely Poinsettia. Although we see the plant almost only at the end of a year in a tiny pot, Poinsettia grows huge sometimes taller than a house roof in its native warm country. I wonder who started using it as the Christmas decoration? I feel sorry for the plant being brought into our cold environment in the UK (and Japan too).
Anyway, this is my Poinsettia Japanese sweet for this year. I made a similar sweet last year, however, I changed the design slightly by using a different technique with a tool. I also added some Christmassy flavour to the centre filling. Can you guess what it is?
It’s Vegan and Gluten free.
This Poinsettia sweet is available at the Havan Store (262 Kensington High Street, London). If you haven’t finished your Christmas shopping yet, you can find lots of great stuff that are perfect as a present and also tasting this sweet at the same shop tomorrow on the eve.😉💕
Can you tell what this is? Yes, it is a Satsuma but it is not the real Satsuma fruit. It’s a Japanese sweet I made into a shape of a Satsuma so it’s an illusion food. I have seen this kind of sweet somebody-else made and wanted to try making it myself for a little while. Now it is the season for Satsuma and this is my first attempt.
In Japan we call this kind of small citrus fruit Mikan’. I wasn’t sure what is the best name for this sweet, should it be tangerine or clementine? And then I remembered that there is another small citrus fruit called Satsuma. Satsuma is a Japanese word and it’s a southern part of Japan too. If a citrus fruit has got a Japanese related name, then why not use it?
This sweet is made of a type of Japanese sweet called ‘Nerikiri’. It is the same sweet that I normally make cherry blossoms or sunflowers but one thing a little different is that you can peel the outer layer. It looks pretty real, doesn’t it? I used the centre filling flavoured with orange juice so it looks like the real Satsuma fruit and tastes like one too.
This sweet is Vegan and Gluten free.
When the last month of the year arrives, I always become much busier than any other season. It’s because December is the month for the Christmas Market. I have been getting a stall in a local Market since 2012, but this year I had a chance to join to other stall holders in another Japanese Market at the end of November.
How time flies! Right after posting the report of the Halloween themed Workshop it is already time to announce the workshop for December. Since it will be in December the theme of the workshop is Christmas, I’ve been considering what kind of Japanese sweets I should make with the participants?
I always take a lot of time to decide the sweet designs to make with workshop attendees. I consider many elements such as if the design is seasonal, and if is too simple or too difficult for first time attendees.
Wagashi Making Workshop in December
Before finalising the three sweets, I tried several designs. I wanted to make a Christmas Tree. I have made several types of Tree in the past but never made one in the workshop yet. When I was thinking about the possibilities, I suddenly got a brilliant idea. I was very excited and was confident that it would go well, but when I tried making it, it was far too difficult to create the shape.
on: the 1st / December (Sunday), 13:00 – 15:00
at: The Havan (262 Kensington High Street, London W8 6ND)
So we will make these three sweets. If the attendees would want to go more creative they can decorate the tree with any shapes such as an angel, Christmas sock, candle or present boxes.
The sweets we will make are all Vegan and Gluten free.
We continue having the Havan Store as the venue since it is a very beautiful and comfortable space with very hospitable owners who are interested in Japanese culture. I was pleased to see that all the participants in the previous workshop loved the shop and their thick and creamy special Matcha green tea.
[The tickets] for this workshop are available now from here (←click here to the Link). The class is limited to 10 people only so don’t miss out on this great opportunity!
I have mentioned about the 13 years old girl who wanted to join us for the Halloween workshop. I am very happy to tell you that she is joining us with her mother for this Christmas one. It is going to be another great one! If you would like to join us, small number of seats still available.