Yesterday, I held a wagashi (traditional Japanese sweets) class attended by guests including a little guest from Holland. She was very patient and did a brilliant job making a beautiful early spring themed wagashi. We made a Japanese Camelia flower and a spring mountain motif kinton (wagashi covered with shredded nerikiri dough). I found a sakura anko (white bean paste with cherry tree leaves mixed in) and that really makes it feel like spring is approaching. I also bought some mini size cutters at Kappabashi (Cooking utensil street near Asakusa) during the weekend that were a big hit, and we all made a beautiful mountain covered with flowers.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.