I demonstrated how to make spring-themed nerikiri.
Unlike my usual online lessons, the participants were only watching through the screen and not making the sweets together with me. I was initially unsure how engaged they would feel. However, the participants showed great interest—so much so that we extended the Q&A session. The feedback afterward was also very positive.
I believe it was a meaningful opportunity for them to deepen their understanding of wagashi and to learn about the beauty of Japanese culture.

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This year, I had the rare opportunity to throw beans at the Yasaka Temple in Gion. My friend from school had invited me to join her group to throw beans on stage.

Her group Imayoutabugakukai（今様謌会舞楽会)　studies and preserves Imayo through performances and cultural activities in Japan and abroad.

Imayō is a style of popular song from the Heian period. Meaning “songs of the present time,” it was enjoyed by people of all social classes.

 Imayoutabugakukai（今様謌会舞楽会)　website

Since there are no demons in the Yasaka Shrine, we only shout "Fukuwa uchi" (Good Fortune in!) 

What an experience. I hope we will enjoy good fortune this year!

After the tea grinding experience, you can taste their matcha with some sweets. A bit disappointed that we didn't drink what we ground, but it the tea was good. 

They have a museum on the 2nd floor. The owner who is the 14th generation　Kanbayashi, kindly gave us a tour and explained to us of their history of making tea. They only sell in Uji as their tea is 100% from Uji, that's why I didn't know them. (Since the tea farm is limited and cannot produce mass quantities, most of the mass produced tea, which claims to be from Uji, many not be 100% from Uji)

There are several places you can experience matcha tea grinding, but most places require you to book in advance. To book an experience, please visit the following websites:
Mituboshi Kanbayashi Sannyu Tea shop
Fukujuen Uji Kobo
Nakamura Tokichi
​Chazuna (Historical Park of Tea and of Uji Town)

After a shopping spree in Mitsuboshi Kanbayashi, we stopped at Nakamura Tokichi Tea shop on the same street.

Nakamura Tokichi is a historic tea shop founded in Uji, Kyoto in 1854,  For over 170 years, the shop has preserved Uji’s tea-making traditions while offering exceptional matcha, hojicha, and tea-based sweets. Today, it is especially loved for its beautifully crafted desserts such as matcha parfaits and seasonal wagashi, Too bad we didn't have time to visit their cafe, 

After visiting the Byodoin Temple, (Which is the temple engraved in the 10 yen coin),
we headed out to visit Marukyu Koyamaen Tea shop.  It is located in the next station, Ogura,  near the Nintendo Museum, a short taxi ride from Uji (or it is about 10 min. walk from Ogura Station) They have an interesting factory tour, but it has to be booked at least 1 week in advance. Maybe next time!

Since it is a small shop, they only allow a certain number of customers at once, so you may be required to wait outside with a number card. They also restrict the qty of matcha you can buy at once.

We then took a break at the Cafe run by Morhan, which is a major tea manufacturer in Japan. They specialize not only in green tea but also, English tea and coffee..  They have a place called Tea square Morihan where you can shop and eat their sweets. Apart from the cafe there is also a take away counter where you can enjoy the sweets in a room with tables and chairs.

We ended our journey with shopping at Morhan's shop next to the cafe.

If you would like to visit the places we visited in Uji, click on the map to get more details.

阿闍梨餅（満月）Ajarimochi  from Mangetsu
松風（亀屋陸奥）Matsukaze from Kameyamutsu
わらび餅（かぎや政秋）Warabimochi from Kagiyamasaaki
かさね餅（かぎや政秋）Kasanemochi from Kagiyamasaaki
京観世（鶴屋吉信）Kyokanze from Tsuruya Yoshinobu
八ツ橋（聖護院）Yatuhashi from Shogoin
生八ツ橋（西尾）Namayatsuhashi from Nishio
生麩まんじゅう（五建外良屋）Namafumanjyu from Gokenuiroya
ういろう（五建外良屋）Uiro from Gokenuiroya
焼き栗（林万昌堂）Roasted Chestnuts from Hayashimanshodo
ふくみ天平（たねや）Fukumi Tenpei from Taneya
月化粧（青木松風庵）Tsukigesho from Aokimatukazean　- From Osaka

The following day, we went to Takashimaya in Shijo Station to queue for Demachi Futaba's Mamemochi Their mamemochi is said to be number one in Kyoto. So what ;makes their daifuku so special? It is the azuki beans they use and the water that is from a well in Kyoto. Since the bean paste is made with only water, beans and sugar the quality of the ingredients are crucial in making a good daifuku.

Their shop is in Demachiyanagi Station but they sell a small quantity in department stores.

After having lunch at Mametora, (Their lunch is famous for mini temari sushi), we couldn't resist eating dessert - warabimochi. Kyoto is known for warabi mochi and during this trip we ate a lot of warabimochi, but we all agreed that the Hon-warabimochi from Kagiya Masaaki was the best.  

Hon-warabimochi is the real warabi mochi as most warabimochi uses starch from lotus root, tapioca, or sweet potato starch. Hon-warabimochi uses starch from a warabi root (braken fern). Since you can only get 5% of starch from the harvested root, it is very rare and expensive. So if you want to try the real warabimochi, make sure you choose warabimochi using hon-warabi (本わらび）.

On our way to Kiyomizu Temple, we couldn't resist getting a cute looking Wagashi stick from Itoken. 

In one skewer, you can enjoy wagashi like Konashi, Kingyokukan, Dango, Joyomanjyu,  and Ukishima. 

On our way back to our hotel, we decided to take a break at a wagashi cafe Jumondo（十文堂） in Gion
This shop specializes in mini-size grilled dango. Since it's a mini size, you can enjoy many flavors.

The two other wagashi that we didn't have the chance to get was Oike-senbei (御池煎餅） from Kameya Yoshinaga （亀屋良永）and Seijokankidan（清浄歓喜団）from Kameya Kiyonaga（亀屋清永）

​Maybe next time! ​

​The hanging scroll displayed the characters “Zu-i-un” (瑞雲), meaning “auspicious clouds,” which are said to herald the arrival of good fortune. In the tokonoma, a decorative hagoita paddle was displayed.

The tea bowls themselves featured classic New Year motifs such as old pine trees and cranes. However, the most eye-catching piece was a tea bowl inspired by this year’s imperial poetry theme (歌会初) - The character  (明/Mei) which means bright, 

Utakai Hajime refers to the Imperial New Year's Poetry. and each year’s theme character—known as the chokudai（勅題）, theme given by the Emperor—is often reflected not only in poetry, but also in tea ceremony scrolls, utensils, and even used as a New Year's motif for  wagashi. 

​This particular tea bowl depicted a scene of light shining through a window. 

Other auspicious motifs included butsukan (仏手柑) - Translated to Buddha’s hand citron also associated with good fortune and expansion of its shape, Decorations of cranes and turtles, pine trees symbols of longevity, were also displayed throughout the room.

Candied eggplants inspired by “Ichi Fuji, Ni Taka, San Nasubi” （一富士二鷹三茄子）—the three lucky things said to appear in one’s first dream of the year: Mt. Fuji (safety and immortality), a hawk (height and nobility), and an eggplant (to achieve or accomplish things). ​ we also displayed which was something I have never seen or heard of before.

Looking Back on 2025: Our Business Journey
From a business perspective, I believe 2025 was still a strong year—especially considering the challenges we faced. Unfortunately, our Google and YouTube advertising accounts were suspended after being incorrectly flagged as a phishing site (to this day, we don’t know why). Despite submitting appeals, the accounts were never reinstated. As a result, even with government funding, we were unable to use our advertising budget effectively, which was certainly disappointing.
That said, we achieved an important milestone by participating in our first overseas event in Barcelona. It was a fantastic learning experience, and we gained valuable insights. We hope to take part in many more international events in the years to come.

Looking Ahead to 2026
In 2026, my goal is to complete projects that had to be postponed in 2025—most notably the Nerikiri Master Course, an advanced program following our Nerikiri Basic Course. I am currently in the process of creating detailed tutorial videos for this course.

We also plan to take on more corporate events and large group workshops. With the experience we’ve built and the strong team we now have, we feel confident expanding in this area.

Another important ambition is to create more YouTube content. Video is a powerful way to share the beauty and depth of wagashi with people around the world, and we’re excited to grow in this space.
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While our main studio remains in Tokyo, I would love to expand to other areas of Japan such as Osaka, Kyoto, and Fukuoka, so that visitors can enjoy a similar wagashi experience across the country.

Our Mission Beyond Wagashi
My ultimate goal is not only to promote wagashi globally, but also to create meaningful job opportunities—especially for people who have valuable language skills that are often underutilized.

Many of our instructors and assistants have backgrounds in English through overseas study or work earlier in their lives. However, after raising children, they often had few opportunities to use those skills professionally. Through Simply Oishii, I provide training that allows them to combine their cultural knowledge and language abilities, giving them skills they can use for a lifetime.

That is my ambition for the year ahead.
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Thank you, as always, for your continued support. I look forward to sharing another meaningful year with you.

A Celebration of Japanese Culture Beyond Manga and Anime
While Manga Barcelona is widely known as a manga and anime event, it also attracts thousands of Spanish visitors who have a deep love for Japan. Within the venue, the Nagomi Pavilion, dedicated to traditional Japanese culture, brought together booths showcasing a wide range of Japanese craftsmanship, arts, and cultural practices.
We were proud to be part of this pavilion, representing wagashi alongside other traditional techniques and cultural expressions from Japan.

Our Booth: Wagashi Goods & Magnet Workshops
At our booth, we focused on:Selling wagashi-themed goods and accessories
We also hosted a wagashi magnet workshop, where participants could create wagashi-inspired pieces using traditional tools. Although we were unable to handle real food inside the booth due to venue regulations, the magnet workshop proved to be a big success—especially with children and families, who enthusiastically joined and enjoyed the hands-on experience.

Live Wagashi Workshops on Stage
To showcase real wagashi making, the event organizers provided a dedicated stage for workshops introducing Japanese food culture.
On this stage, we conducted wagashi workshops approximately twice a day, alongside Michelin-starred chefs.
Each session attracted over 100 participants, and for the five on-stage participant slots, we received far more applications than available spaces—demonstrating the strong interest in wagashi.

Some of our enthusiastic guests joined every session! (In different cos-plays!)

After each workshop:Wagashi tastings were offered to the audience. Many Spanish visitors had their first opportunity to taste authentic wagashi.

Unfortunately, this time we could not hold an actual wagashi-making workshop inside our booth. However, through the stage workshops, tastings, and wagashi magnet activities, we were able to connect with a wide audience and share the charm of wagashi in multiple ways.
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We sincerely hope to participate in similar international events again in the future and continue introducing wagashi to people around the world. Sharing this delicate and meaningful part of Japanese culture beyond Japan remains one of our greatest aspirations.

Obon (Urabone) is a Buddhist event held in the seventh month of the lunar calendar to welcome and later send off the spirits of ancestors.
Today, it is most commonly observed in August, which corresponds to the seventh lunar month, although some regions still celebrate it in July. During Obon, offerings such as traditional dry sweets (干菓子) and dango （団子）are prepared.

The dango offered on the first day of Obon (the 13th day) to welcome the ancestral spirits are called "mukae dango" (welcoming dango). These are typically served with sweet red bean paste or a sweet soy glaze, meant to comfort the spirits after their long journey back to this world.

In contrast, the dumplings offered on the last day of Obon (the 16th day) to send the spirits off are called "okuri dango" (farewell dango). These are usually plain white dango with nothing added, symbolizing a simple parting gift for the spirits to take back with them to the other world.

During the middle of Obon, on the 14th and 15th, people often offer sweets known as "omotenashi dango" (hospitality dango) or "ochitsuki dango" (settling dango). Ohagi—sweet rice cakes covered in red bean paste—are commonly used as offerings during this time, expressing the wish for the spirits to rest and stay peacefully during their visit.
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These offerings reflect the deep respect Japanese people have for their ancestors and their sincere desire to honor and care for them, even through the simplest of gestures.

At Simply Oishii Wagashi School, we will be teaching summer motifs during this month. Typical summer motifs for nerikiri wagashi is Sunflower, Fireworks, Fan, Ayu fish, Goldfish, Morning Glory and water balloons. 

If you would like to try making these delicate sweets, you can make a booking here in our booking platform