“Through making wagashi (traditional Japanese confectionery),
I have come to appreciate the passage of the seasons more than ever.”
Momotose means a hundred years, and wagashi has been made and cherished for just as long. Why not try making wagashi at home?
Rice, beans and sugar. Such simple ingredients will be turned into countless varieties of Japanese confections that reflect the four seasons.
So comfortable is the feel of sticky rice dough and smooth sweet adzuki bean paste. It is truly enjoyable to finish each step with care, welcoming the season that has come this year again.
Our studio began with the aim of enjoying wagashi from the process of its creation with those who love it. At Momotose, in addition to hands-on practice, we will share historical anecdotes and various stories on wagashi as well as our knowledge of the products of prestigious confectioners.
Now let us introduce you to wagashi that has been made over a hundred years.
· Two kinds of seasonal nerikiri (bean paste confection) and dorayaki (pancake sandwich)
· Ichigo daifuku (mochi surrounding a strawberry) and sakuramochi (mochi wrapped in cherry leaves)
· An (adzuki bean paste), nerikiri, and anmitsu (agar gelatin topped with fruit and adzuki bean paste)
At my studio at Nihonbashi-hamacho, Chuo-ku, Tokyo.
* Close to Asakusa, Imperial Palace, Tokyo station, Nihonbashi, Ginza, Tsukizi, Akihabara, Ueno and Ryogoku.
* Details will be provided after registration.
For bookings and enquiries, please fill in the contact form below. Do allow us some time to reply. We will contact you as soon as possible.
Simple Steps for Booking:
1. Complete the below form.
2. In the message section, please provide your preferred date(s), time(s), the number of participants, and, if any, dietary requirements. We will try our best to accommodate you.
3. We will contact you to arrange the date(s), time(s) and lesson program(s).
4. Details for credit card payment will be emailed shortly.
5. The payment will be due.
6. Once payment is made, a confirmation email will be sent with the details of the lesson and location.
We look forward to welcoming you to Momotose!
Born in Tokyo, Yukako completed her degree in French Language and Literature, and then received training at Japan Food Coordinator School and the French Food Culture Center. For seven years, she learned the art of wagashi from master Haruko Kanezuka. She was also taught Beijing cuisine from Wu Wen. Currently, she works as a food coordinator for Kai Corporation while directing the wagashi school Momotose.
Yukako is the chief editor of Ouchi de tsukuru wagashi no hon (Home-made wagashi recipe book) published by Kai Corporation.
・Wagashi - a passage of light, Bunka Publishing Bureau(2017)
・Simple and Pretty! Beginners’ Homemade Wagashi: Authentic Basic Recipes Made with Home Cooking Appliances, Gakken(2016)
・Home-made Wagashi Recipe Book, KAI(2015)
Nerikiri – Sakura
Symbolises a spring cherry blossom, made of white koshi an (smooth adzuki bean paste) and gyuhi (Turkish delight)
Mochi wrapped in an aromatic cherry leaf, a popular accompaniment to picnics during cherry blossom season.
Literally means the month of water, this sweet is eaten at the end of June as a religious ritual for purification of sins and bad luck in the first half of the year.
Kinton ― Yukimaroge
Resembling a snowball, this confection has the rich flavour of a fluffy steamed yam.
A fresh strawberry wrapped in white Koshi an (smooth adzuki bean paste) and gyuhi (Turkish delight). A blissful harmony between acidulated fruitiness and bold sweetness.