Wagashi Class

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.
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