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.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.