Recently, I had the opportunity to host a wagashi workshop at an elementary school located on a U.S. military base in Kanagawa Prefecture.
It was my first time entering a military base, and I was surprised by how strict the security procedures were for vehicles entering the base. Of course, this may be completely normal, but it was still an eye-opening experience.
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Each resident on the base is allowed to sponsor only one vehicle for entry. To pass through the gate, we needed to present several documents, including the vehicle registration and compulsory automobile liability insurance certificate. In addition, we were required to show our passports and driver’s licenses and complete several forms.
The entire process took more than 30 minutes before we were finally allowed to enter the base.

Interestingly, the experience felt somewhat nostalgic to me. I attended elementary school in the United States for six years, so being on the base and seeing the school environment brought back many memories.

The workshop was held in the school cafeteria. Together with two of our instructors, we conducted four sessions for elementary school students and their parents. After giving a short presentation about the history and characteristics of nerikiri wagashi, participants had the chance to create two seasonal nerikiri sweets to take home with them.
It was a very special and meaningful experience. I was truly happy to have the opportunity to share Japanese culture through wagashi with the children and families living on the base.

Recently, We had the opportunity to host a wagashi workshop as part of the entertainment program at an international conference held at a hotel in Tokyo.
During the conference break, participants were invited to stop by our table freely to try making Ichigo Daifuku (strawberry daifuku) and enjoy tasting their creations. Because the break time was limited, the workshop format was a little different from our usual classes.

Normally, our workshops begin with a short presentation about wagashi culture and history. For this event, we prepared a video version of the presentation, which was continuously played at the venue so participants could watch it while waiting or after finishing their sweets.
To make the experience smooth within the limited time, the mochi dough was prepared in advance. Participants simply wrapped the sweet bean paste and strawberry with the mochi to complete their own daifuku.

This was the largest wagashi workshop we have ever attempted, and honestly, we were not sure how it would go at first. In preparation, our team of seven staff members worked together to shape 300 pieces of mochi and bean paste fillingsahead of time, which was quite a task!
However, on the day of the event, the operation went very smoothly. Many participants were making wagashi for the first time, and it was wonderful to see their excitement and curiosity as they created their own strawberry daifuku.

I believe it provided a refreshing and enjoyable moment during an otherwise very serious conference. Seeing people smile while experiencing Japanese sweets was incredibly rewarding.
I would be very happy if opportunities like this allow us to continue sharing the beauty and joy of wagashi with people from around the world.

Workshop & Event Inquiries
If you are interested in organizing a wagashi workshop or cultural experience for conferences, corporate events, or international gatherings, please feel free to contact us.
We would love to help bring a taste of Japanese culture to your event.

The day after returning from Kyoto, I had the honor of giving a lecture at the request of the Japan International Cooperation Center (JICE) for the Ministry of Foreign Affairs–supported SAARC online program, “JENESYS.”

SAARC (South Asian Association for Regional Cooperation) is a regional organization established in 1985 to promote economic, social, and cultural development and to strengthen solidarity among South Asian countries. Its eight member states are Afghanistan, Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan, and Sri Lanka.

JENESYS is a people-to-people exchange program between Japan and countries across Asia and Oceania. It aims to foster future leaders with strong communication skills, deepen interest and understanding of Japan, strengthen international outreach, and expand Japan’s diplomatic foundation through cultural exchange.
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During the session, I gave a wagashi demonstration and a lecture on the relationship between wagashi, Japanese history, and traditional cultural events.

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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November is month when the leaves turn color and beautiful scenery can be enjoyed just before the arrival of winter.

In the world of tea ceremony, November is a particularly significant month, known as the time of Rohbiraki (“opening of the hearth”) and Kuchikiri (“opening of the tea jar”).
As winter approaches, tea practitioners open the sunken hearth (ro) to prepare for the cold season, and they also cut open the seal of the tea jars that have been maturing since summer to begin using the new tea.
Because of these important rituals, November is often called “the New Year for tea people.”
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Beautifully crafted jōnamagashi (high-grade fresh confection) that expresses the colors of late autumn—vivid reds and golds inspired by maple and ginkgo leaves.
With its elegant hues and seasonal feeling, it is a perfect sweet to accompany a bowl of tea during autumn tea gatherings.

To make use of my free time during the soft lockdown.  I've taken up a course on Water Confectionery Art. Water confection (水菓子 or Mizugashi) originally was the term for fruits that were served during summer. Nowadays, it expresses cold summer confections made with Jelly. To mold the confections, various jellying agents are used including Kanten (Seaweed)  Agar, and Kudzu (Arrowroot). 

In this course, you will learn how to express the four seasons with this traditional art as well as learn the techniques on how to use the ingredients that are unique to traditional Japanese sweets. To learn more about this course, please see JSA's official website.

If you are interested in taking this course in English, please contact me through the contact form. This course is also available to take online using zoom. (For Japanese residents only).

I will also be doing a one-day course for this confection in summer.
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Last weekend, I taught how to make wagashi at a birthday party for a 10 year old girl. Her request was to make a gudetama wagashi, so I tried to make one that would be easy enough for children to make. The hardest part was to make the facial expression and choosing the right materials to make them. I finally came out with a good idea on the night before. I will try to make a video on how to make it when I have time. (If I ever have time).

The party turned out to be a success and the girls seemed to enjoy making wagashi. It was fun for me too although this time it was quite a challenge.

To learn more about cooking parties and workshop, please visit this page.

To further my studies, I took a 2 day  Nerikiri Art Master Certified Instructor Course held by Japan Saloneze Association (JSA). This 12 hour course is open to Nerikiri Art Certified Instructors. 

I learned how to use new tools such as Kashi Basami (Scissors for kashi (sweets) and sasara, and learned new techniques such as harikiri (cutting with needle point chopsticks. 

We also used other types of dough such as konashi, uiro, kanten, and yokan. I'm not sure how much I can implement his in my class but hopefully I will be able to conduct advanced courses in the future (after much practice)

For More details on this course, please visit JSA's website. (Please select language to translate).

At the moment, they don't have an English textbook but they may come out with one next year.

Since I get a lot of queries on where to buy wagashi tools in Tokyo I've compiled a list of shops in the Kappabashi shopping district. Kappabashi is a street situated near Ueno Station which is on the east part of Tokyo. If you are not familiar with Kappabashi, its a street where you can buy anything related to cooking, from pots and pans to lanterns and signages for restaurant owners. So if you want to get the best knives or a nice pair of chopsticks, or a fancy lacquer dish in Japan here is the place. Just make sure you have plenty of time as you can easily spend the whole day here! Shops are open on weekdays from 9am to 5pm, Some shops will be closed on Saturdays and most shops will be closed on Sundays and Public holidays so it is advisable to go on weekdays. 

Location & Map​
Kappabashi can be accessed by foot from Tawaramachi Station on the Ginza Line or Asakusa Station on the Tsukuba Express Line. You can also walk from the Asakusa on the Toe Asakusa Line, but it may take about 15 minutes.

1. Asami Kashidouguten
Asami is a shop dedicated to only wagashi tools. This shop is at the entrance of Kappabashi street, across from Niimi, the symbol of Kappabashi (the giant chef that is on the rooftop of the building). Despite the small size of this shop, it carries a vast variety of tools from small wooden sticks to large machinery for factories. They also create their original tools and molds which can be ordered.
Open 9-5 Mon-Fri.
Website in Japanese 

2. Flavor Land
This is not actually a tool shop, but you can get any kind of food colorings or flavor essences you need to make wagashi. Open 9:30-5 Mon-Fri.
Flavor land has relocated and is across the street now on the 3rd Floor. Please visit website for details of the new location (2023.Nov)
Website in Japanese

3. Arai Shoten
This shop carries not only wagashi tools but any tools related to sweets making. This is my favorite place to buy the tiny wagashi cutters.​ Open 9-5:30 Mon-Sat.

4. Majimaya Kashidouguten
This was my favorite shop to buy cookie cutters as well as wagashi cutters, At the moment, they seem to be doing a major renovation (or it looks more like they are rebuilding) so the shop is very small and the selection is limited, but you can buy through their Online shop on Amazon and Rakuten. Open 9-5:30 Mon-Sat.​
Website in Japanese
​Online shop on rakuten
Online shop on Amazon 

5. Yoshida Kashidouguten
This shop also carries  wide range of sweets making tools. From molds to cutters for beginners professionals, you will likely find what you need here.　Open 9-5:30 Mon-Fri.

6. Asai Shoten
Although you may find wagashi tools here, their main products seems to be for western sweets. I would usually stop by to see if there are any good deals. Open 9-6 Mon-Sat.
Website in Japanese 
Online Shop on Rakuten

7. Yokoyama
This shop has been doing business since 1905, operating for over 100 years, they have a wide selection of wooden wagashi molds and tools. I usually buy my wagashi cutters here too. Open 9-5:30 Mon-Sat.
Website: http://www.yokoyamacake.com/

There are other shops that carry wagashi tools that I haven't mentioned here, so do browse along the street and have fun treasure hunting!
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​For basic tools that you can buy online please visit this page.

 To answer question regarding the tools I use for making wagashi and where to buy them in Japan, I'm going to introduce some shops online and off line.  Hope they are helpful to you wagashi makers!  I'll start of with the tools to make anko, the most important ingredient in wagashi.

Making Anko
Those of you who have ever made koshi-an (smooth bean paste) would know that you need two kinds of sieves  to strain the pulp from the skin - a course one and a fine one. Ideally the course sieve should be 20-30 mesh and the fine one to be 50 -65 mesh. Mesh, refers to how many opening there are in a linear inch. so the greater the number is, the finer the sieve is. The fine sieve is used to make koshi-an (smooth bean paste) and the course one has other usages such as straining chestnuts and sweet potatoes. 

If you don't have space to store them both, you can get a detachable sieve together with the frame. I use the 24 cm frame, which is not too big and not too small.  

If you prefer go for the traditional wooden frame sieves you can get them online as well. They come in various sizes indicated as 寸(sun) one寸 is 3cm, so If it says 8寸, it means 24 cm.  Just be careful to dry them completely before storing them as it may produce mold. You will be better off with the stainless steel sieves considering all the hassle.

Another item that is useful for making anko is the bouzu nabe. It is translated into bald head pot as it resembles a hairless head, or a monk's head. This pot is great for cooking beans, kneading the paste and also for kneading mochi. 

The benefits of using this round bottom pot is that the flames are evenly distributed not just on the bottom but also on the sides which causes water circulation and makes the beans to cook faster and more evenly. It also prevents it from the bottom to burn as the spatula is more fitted around the curve. And yes, a silicone spatula also comes in handy when making anko. 

The bouzu nabe comes in various sizes, and I have one that is 21 cm in diameter which will cook up to 800g of bean paste (400g of dry beans). You can also get a 18 cm dia. which will cook up to 600gs of paste (300g of dry beans).

Just remember that you may need to attach the wooden handle yourself (make sure the pot comes with the handle as some don't and you need to purchase them separately). As they are made out of Aluminum or Copper (this one is expensive), it does not work on induction heating. 

I've included the link to where you can get them online. I will also refer to where you can get it in shops in Tokyo in my next blog post.

Frame for Sieves

Detachable course sieve (20 mesh)

Detachable fine sieve (65 mesh)

Bouzu Nabe

Following last month's Nerikiri Basic Course, Another round was conducted this month with two participants. ​This course is great for those who would like to learn the basic techniques of Nerikiri Art. To learn more about this course together with other courses in my wagashi school, please check out this page.