Today was I took my third wagashi lesson conducted by Yumiko Sensei. In this lesson, We used a dough called "Konashi" this dough is more popular in Kansai area (Osaka and Kyoto area), and I don't recall having it myself. It is a mix of White bean paste, flour, and rice powder. As it contains flour and rice powder it needs to be steamed before handling it.
In the Kanto area including Tokyo, we usually use "Nerikiri" as the dough (this is the dough we used for the Rose session). Nerikiri is a mixture of White bean paste and Gyuhi (this is made with rice flower, water and sugar). Although the ingredients of both dough seems to be similar, the texture is quite different.
After wrapping the red bean paste with the dough, we add the finishing touch, the leaves and vines made with Matcha powder and the crystal clear kanten jelly to represent the morning dew.
Now that I have completed all three courses, it's time to practice at home during summer! I hope to start my Wagashi class this fall.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.