Wagashi Course

Wagashi are traditional sweets in Japan that has a rich history, story and culture. You can also make this luxurious confection at home with simple tools and skills.

Wagashi
January • July
Nerikiri

Nerikiri

Nerikiri is made from white kidney bean paste and soft Mochi. It is soft and glutinous, making it easy to mould it into various shapes.

2 types, 4 pieces each to bring home.
Kimishigure

Kimishigure

Kimishigure is made from a mixture of sweet rice flour, white anko, and egg yolk wrapped around a ball of anko and is then steamed. A proper kimishigure is expected to be cracked at the top.

8 pieces to bring home
February • August
Kingyoku and Minazuki

Kingyoku and Minazuki

Kingyoku is an elegant Japanese agar jelly that represents the cooling summer. 3 pieces to bring home

Minazuki is made from azuki beans and rice cake. 8 pieces to bring home.
Ukishima

Ukishima

Ukishima, which is also known as floating island, is a two layered steamed cake made from smooth sweet bean paste, eggs, and flour.

12cm x 7.5cm
March • September
Sakura-mochi

Sakura-mochi

Sakura mochi has a delicious mix of flavours. It is made of anko which is the pink sweet rice and a floral sakura leaf is used to wrap around the mochi as decoration.

2 types, 4 pieces each to bring home.
Yoshino & Yamabuki Nerikiri

Yoshino & Yamabuki Nerikiri

Yoshino is made from white bean paste and red bean paste. It is dyed with sakura colour and shaped into sakura flower.

Yamabuki is made from matcha soboro wrapped around black bean paste.

2 types, 4 pieces each to bring home.
April • October
Daifuku

Daifuku

Daifuku is a small round mochi, stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.

2 types, 3 pieces each to bring home.
Kinton-Igaguri & Satsumaimo

Kinton-Igaguri & Satsumaimo

It is made up of a mixture of bean paste and gyuhi as fillings, wrapped with soboro bean paste. Chestnut bean paste, egg yolk bean paste and sweet potato bean paste is used to shape into sweet potato.

2 types, 4 pieces to bring home.
May • November
Mizuyokan to Wakaayu

Mizuyokan to Wakaayu

Wakaayu, which is the fish shape look alike, is made up of gyuhi, wrapped in an oval sponge cake.

Mizuyokan is a jelly dessert made of red azuki beans, agar, and sugar.

Length 14cm, 4 pieces to bring home.
Kuri-manju

Kuri-manju

Kuri-manju is made of chestnut paste and it is wrapped with two types of paste made with wheat flour and eggs, and white bean paste.

8 pieces to bring home.
June • December
Matcha Roll

Matcha Roll

Matcha roll is a Japanese green tea roll with bean jam and slight citrus fragrance.

Length 18cm
Steamed Chestnut & Karukan

Steamed Chestnut & Karukan

Karukan is a steamed sweet bread and it is made up of rice flour, sugar and grated Japanese yam.

12cm x 7.5cm
Wagashi (From Jan 2023)
January • July
Temari Nerikiri

Temari Nerikiri

A type of nerigashi inspired by the Temari (手毬), a traditional Japanese folk art balls made initially from silk with colourful and unique patterns on them.

8 pieces
Uiro - Flowers & Gifts

Uiro - Flowers & Gifts

A traditional wagashi made of rice flour and sugar. It has a chewy texture similar to mochi and subtly sweet. Here, it is shaped in a form of dainty flower and gift form with chestnut and white bean paste filling.

2 types, 4 pieces each
February • August
Fruit Daifuku

Fruit Daifuku

A type of daifuku variation made using fresh fruits such as kiwi, strawberries, blueberries and nuts (walnuts, chestnuts). Flavoured with natural food powder like kinako (roasted soybean powder) and matcha powder.

3 types, 2 pieces each
Mizuyokan Matcha & Hojicha

Mizuyokan Matcha & Hojicha

Mizuyokan is a softer version of yokan with higher amount of water. These mizuyokan are flavoured with matcha and hojicha powder. It is decorated with autumn leaf-shaped nerikiri skin.

2 types, 4 pieces each
March • September
Kokuto & Yomogi Manju

Kokuto & Yomogi Manju

Both filled with red bean paste, Kokuto Manju is steamed manju made with Kokuto sugar (Okinawan Brown Sugar) whereas Yomogi manju is made with mugwort.

2 types, 5 pieces each
Bamboo Charcoal Roll With Black Sesame And Soy Sauce Warabimochi

Bamboo Charcoal Roll With Black Sesame And Soy Sauce Warabimochi

A chiffon roll cake made with Japanese rice flour and charcoal powder. Filled with goma (black sesame) cream and soy sauce flavoured warabimochi that is made from scratch.

1 roll, 18cm
April • October
Nerikiri - The Flowers Of Four Seasons

Nerikiri - The Flowers Of Four Seasons

Spring nerikiri features nerikiri shaped in seasonal flowers of sunflower, camelia, hydrangea and pine form using bokashi method (gradation shading of colour).

4 types, 2 pieces each
Ohagi

Ohagi

Ohagi is usually eaten during Autumn Equinox and Hagi is one of the seven flowers of autumn. It is usually made with domyoji glutinous rice and red bean paste.

7 pieces
May • November
Sanshoku Kimishigure

Sanshoku Kimishigure

A tricolour steamed manju (kimishigure) in pastel pink, yellow and green colour and filled with red bean paste filling.

9 pieces
Satsumaimo Manju & Kurumi Yubeshi

Satsumaimo Manju & Kurumi Yubeshi

Satsumaimo manju is a type of yaki manju (baked manju) and is made with sweet potato flavoured white bean paste. Kurumi yubeshi is rice cake made with walnut, glutinous rice flour, soy sauce and ground black sesame.

2 types (6 pieces of Satumaimo Manju and 2 pieces of Kurumi Yubeshi)
June • December
Ajisaikan & Mizumanju

Ajisaikan & Mizumanju

Ajisai-kan depicts a blooming hydrangea in Japan during summer time. Mizumanju is a jelly-like wagashi enjoyed in summer time.

2 types, 4 pieces each
Chestnut & Matcha Ukishima

Chestnut & Matcha Ukishima

A two-layered steamed cake with whole chestnuts sandwiched between two kinds of flavoured white bean paste (matcha and chestnut).

2 whole pieces
Menu changes monthly, member can finish 6 menus in 12 months.

WAGASHI COURSE