Intensive Wagashi and Mochi Making Course

Dive into the delicate art of Japanese sweets with the Intensive Wagashi and Mochi Making Course! This comprehensive course features 24 video lectures and a helpful PDF workbook with recipes, guiding you from beginner to confident creator.

What You'll Learn:

• Master Nerikiri: Learn to make beautiful nerikiri wagashi, traditional Japanese confections crafted from white bean paste and glutinous rice flour.
• From Scratch Bean Paste: Discover how to create shiroan (white bean paste) using lima beans or kidney beans – a fundamental skill for authentic wagashi.
• Nerikiri Techniques: Explore essential tools and techniques to shape and color your dough, achieving stunning gradations and intricate designs.
• 4 Classic Nerikiri Motifs: Create iconic wagashi, including sakura (cherry blossom), chrysanthemum, uguisu bird, and autumn leaf designs.
• Mochi Magic: Perfect the art of mochi making, crafting two delightful varieties:
  • Strawberry Daifuku: The classic filled mochi treat.
  • Mizu Shingen Mochi (Raindrop Cake): A modern, visually stunning Japanese dessert.
• Matcha Tea Expertise: Learn to whisk a perfect cup of matcha tea, the ideal accompaniment to your wagashi creations.

Course Overview:

• Chapter 1: Understanding Wagashi: Explore the world of Japanese traditional sweets, with a focus on nerikiri and seasonal motifs.
• Chapter 2: Homemade Shiroan: Step-by-step instructions for making white bean paste from scratch using lima beans or kidney beans.
• Chapter 3: Nerikiri Fundamentals: Learn about essential tools, ingredients, and dough preparation, including coloring and gradient techniques. Master 4 basic nerikiri techniques for creating beautiful designs.
• Chapter 4: Mochi Making Basics: Discover the secrets to making both strawberry daifuku mochi and the trendy mizu shingen mochi.
• Bonus: A detailed guide to preparing a delicious and frothy cup of matcha tea.

Ingredients:

• For Nerikiri Wagashi: White lima beans or kidney beans (or store-bought bean paste), glutinous rice flour, sugar, salt, food coloring (powder, gel, or liquid).
• For Strawberry Daifuku Mochi: Glutinous rice flour, sugar, potato starch (or cornstarch), bean paste (homemade or store-bought), strawberries.
• For Raindrop Cake: Sugar, pickled sakura flowers (or substitute edible flowers/fruit), agar.

About Mai Irie:

Mai Irie, a graduate of Keio University with a background in finance from Citigroup and J.P. Morgan, transitioned to her passion for Japanese cuisine. An alumna of the Yanagihara Culinary School of Traditional Japanese Cuisine, she's a freelance wagashi artist with extensive experience teaching classes and developing recipes featured in publications like ELLE Japan and Glolea!. She's dedicated to sharing the beauty and artistry of Japanese sweets with students worldwide.

(Customized wagashi-making kits available – contact [email protected])