Before the start of the new school year, I will be holding a special class for moms whose children are starting youchien this April. If you are new to making obento boxes and have no clue where to start, please join in. This session is not only about cooking, but also the important factors that you need to keep in mind when making obento for small children (from my personal experience)
Date & Time : March 23rd. (Fri.) : 10:30 - 12:30
Class fee : 2500 yen
Min class size 2, Max class size 6.
In addition to the one day wagashi course, I'm pleased to announced that I will be starting the wagashi diploma course in April, There will be two courses that you can choose from:
Nerikiri Art ® Certified Instructor Course
This course created by the Japan Saloneze Association (JSA) to promote the art of nerikiri wagashi in Japan and overseas. It focuses on teaching you the various designs of the nerikiri art. Once you are certified, you are allowed to use the same textbook to hold a course yourself. Every time you conduct this course, you will be paying a certain amount of commission to JSA. You will also need to purchase textbooks and materials (including nerikiri dough) from JSA which may be difficult in some countries due to custom regulations. Please check before you take the class.
Details of this course can be found here.
Nerikiri Basic Course
This course is held by myself, and is mainly held for people who would like to learn the nerikiri art from the basics. This 3 day course will teach you how to make your own bean paste, make your own nerikiri dough and learn the popular seasonal motifs (3 for each season). A certificate of completion will be issued at the end of the course.
Details of this course including the curriculum can be found here
Both courses will start from April 11th after my children go back to school. Please book at least 2 weeks in advance.
For further details on the Nerikiri Wagashi Diploma courses, please contact me.
In addition to the Nerikiri Art Instructor Course (NACIC), I'm going to start another course called the Nerikiri Master Course (NMC).
The NACIC is a 12 hour course created by the Japan Saloneze Association (JSA) to promote the art of nerikiri wagashi in Japan and overseas. It focuses on teaching you the various designs of the nerikiri art. Once you are certified by the JSA, you are allowed to use the same textbook to hold a course yourself. In doing so, you will be paying a certain amount of commission to JSA every time you hold a class. You will also need to purchase textbooks and materials (including nerikiri dough) from JSA which may be difficult in some countries due to custom regulations. Please check before you take the class. Details of this course can be found in the Saloneze Association Website. (Please choose language to translate)
The NMC is an original course designed by me for people who would like to learn the wagashi in more depth. This course will teach you how to make your own bean paste and nerikiri dough, learn the basic skills, tools, ingredients and acquire the techniques to make popular seasonal motifs. You will receive a certificate of completion upon finishing the class. This course is also made up of 6 classes which are 2.5 hours long (15 hours in total).
Details of each class will be published on my website very shortly.
Also, I've included a short version of the one-day wagashi course for those who don't have time to do the full course. Please see my new wagashi school page for this.
And in case you haven't noticed, I've made minor changes to my homepage and added the wagashi school in it. Please let me know if you are interested in any of the courses.
My new course, "Mochi & Wagashi Class" has proved to be quite popular this month. This course will teach you how to make strawberry daifuku mochi and Tofu warabi mochi in addition to the two types of nerikiri wagashi.
I will have another Mochi & Wagashi Class this Friday (Dec. 15th) at 10 am, so those of you interested, please contact me.
The autumn wagashi has been very well received and we had a lot of fun making wagashi. My class on Tuesday was joined by a group from Singapore who insisted in coloring the autumn leaves green as the leaves do not turn brown in Singapore. They also used unconventional bright colors to make the last piece, which was very interesting.
I always say that we use things in nature as the motif for wagashi, and since nature is never perfect, you don't have to be perfect. We can use our imagination to make our own shapes and that is the beauty of making nerikiri wagashi.
We also received a visit from the writers from Via Magazine. This magazine can be found in the pockets of the airport limousines. My class will be featured in the Winter Issue to be released in January.
Following my 2 weeks of Wagashi teaching, I will be holding another one next week (Nov. 9th) Please sign up if you are interested.
The last two weeks of October is wagashi week! I will be holding 2 classes a week (total of 4 classes), so if you haven't signed up for a class to do autumn wagashi check out the dates and send me a booking request.
Dates & time : Oct. 23rd at 10 am, Oct 27th at 1:30 pm, Oct, 30th at 10:30 am, Oct. 31st at 1:30 pm. Please see the class calendar for the latest schedule.
I made some Halloween nerikiri sweets to join the festivity!
Gari is the thinly sliced ginger marinated in sweet vinegar accompanying sushi. We eat it to refresh our palate after eating fish, Ginger also has a minor anti-microbial properties which is useful when eating raw seafood.
I've started adding the gari making in my sushi classes this week as it is now the fresh ginger season. (although you can get it almost year round now). The pink color is natural which comes from the pink tip. (some store bought gari may use artificial food coloring). It is interesting to see the ginger turn pink after marinating it for a while.
Following up on my previous post regarding my health condition, test results are out and seem like I have to go through surgery. Hopefully they won't keep me in the hospital for so long, but I will have to close my cooking class in June (Last class will be my wagashi class on June 2nd.)
I will resume taking bookings around end June depending on how I'm recovering. I apologize for the inconvenience and hope to see you all soon!
Seems like wagashi(Japanese Traditional Sweets) is the new trend. I've been getting a lot of requests for a wagashi class this month, so I set up a couple of classes.
Come and explore the art of wagashi and learn to make them yourself. You will be making 4 pieces of wagashi in this class which you may taste after class with a bowl of matcha green tea or take home with you in a box.
Classes scheduled in April and May:
Yesterday was "Premium Friday" in Japan. For those of you who have no clue what this is, it is a government backed campaign to boost consumer spending after work by encouraging workers to leave early on the last Friday of the month , which just started in February.
This month the "Premium Friday" happened to fall on the last day of the Fiscal Year, so I doubt that the second Premium Friday contributed much for consumer spending except for farewell parties for those leaving the company.
For my cooking class, I had a group of British Company workers come to do a team building activity by cooking. They split up into 3 groups to make three kinds of gyoza dumplings. I hope they enjoyed their Premium Friday Evening!
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.