和菓子サロン 一祥

Japanese Sweets Salon Issho

2018 8月 あんみつ

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8月のご予約始まりました!

あんみつ

ふるふる寒天とシュワッと淡雪羹。

白玉団子など、一つ一つ手作りします。

シロップも2種類ありますよ。

 

https://wagashi-issho.com/reserve

ご予約お待ちしております。

 

Wagashi classes: Sweets for mid-summer

Cool off with this peony sweet as the temperature climbs and summer gathers
steam.
This month’s Ohana (flower) class at Wagashi Issho will show you how to
make kuzu manju – an arrowroot confection that offers relief from the heat
with its glistening appearance and the coolness it leaves in your mouth.

 

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Wagashi: Mizu botan (Peony)
Lesson date: July 22 (Sunday)
Time: 10am – 12pm
Fee: JPY 4,500 per class
Address: Unit 203, G&G Building, 143 Honeyacho, Nakagyo ward, Kyoto, Kyoto
Prefecture 604-8164
What to bring: Students should bring an apron, a hand towel and a wide-
bottomed bag to take home the sweets they make.
Booking: To find out more or to book a spot in the class, go to
https://isshoapps.appspot.com/reserve or e-mail wagashi.issho@gmail.com with your full name and phone number.

 

Cancellation policy: Applicants who withdraw on the day of their class or the
day before will be charged the lesson fee in full. Cancellations made two or
three days before the class will incur a charge equivalent to half of the fee.
There is no charge for cancellations made up to four days before the lesson.

NHK文化センター 京都教室 5/30

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5/30 NHK文化センター京都教室 

家庭で出来る 初夏の和菓子つくり

〜水ようかんと抹茶大福〜

 

風薫る季節、食感や香りで初夏を満喫しましょう。
ふんわり口溶けの水ようかんと新緑をイメージした抹茶大福を作ります。

 

ご予約は↓こちらで承っております。

NHK文化センター京都教室:5/30 家庭で出来る 初夏の和菓子づくり〜水ようかんと抹茶大福〜 | 好奇心の、その先へ NHKカルチャー

 

皆様のご参加お待ちしております!

 

Wagashi classes in English: Sweets for tea

One of the highlights of a traditional Japanese tea gathering, omogashi – main sweets – evokes a sense of the season.

Nature serves as the main source of inspiration for these sweets, with flowers being a popular choice. The Ohana Series (お花シリーズ) at Wagashi Issho covers a year in the Japanese floral calendar, introducing a different omogashi each month. The list also features a range of omogashi types and techniques.

Use of specialized equipment and hard-to-find ingredients has been kept to a minimum so that these sweets can easily be made outside Japan.

By going through this course, students should be able to create omogashi for every month of the year, as well as to learn the skills needed to design their own sweets.

Students are free to take just one class or a few as it suits their schedule.

********
Flower: Tsubaki (camellia)
Month: January
Wagashi type: Domyoji manju

 

Flower: Ume (plum blossom)
Month: February
Wagashi type: Konashi

Flower: Momo (peach)
Month: March
Wagashi type: Kinton

 

Flower: Sakura (cherry blossom)
Month: April
Wagashi type: Nerikiri

 

Flower: Tessen (clematis)
Month: May
Wagashi type: Uiro

 

Flower: Ajisai (hydrangea)
Month: June
Wagashi type: Kingyoku kan

 

Flower: Mizu botan (peony)
Month: July
Wagashi type: Kuzu manju

 

Flower: Asagao (morning glory)
Month: August
Wagashi type: Habutae mochi

 

Flower: Nadeshiko (fringed pink)
Month: September
Wagashi type: Domyoji-kan

 

Flower: Kikyo (Chinese bellflower)
Month: October
Wagashi type: Uiro

 

Flower: Kiku (Chrysanthemum)
Month: November
Wagashi type: Konashi

 

Flower: Suisen
Month: December
Wagashi type: Kinton

……….

Sweets for tea classes are typically offered once a month. The details are as follows:

Lesson fee: JPY4,500 per person (Payment in Japanese yen, please)

Time required: 120 minutes (Maximum number of participants per class: 6)

Required items: Students should bring an apron, a hand towel and a wide-bottomed bag to take home the sweets they make.

Cancellation policy: Applicants who withdraw on the day of their class or the day before will be charged the lesson fee in full. Cancellations made two or three days before the class will incur a charge equivalent to half of the lesson fee. There will be no charge for cancellations made up to four days before the lesson.

To find out more or to book a place in a class, please e-mail wagashi.issho@gmail.com with your name and contact details or go to https://isshoapps.appspot.com/reserve

 

Sweets for tea private lessons can also be arranged.

Lesson fee: JPY10,000 for 1 person; JPY15,000 for 2-3 people; JPY20,000

 for 4-6 people (Payment in Japanese yen, please)

Time required: 60 to 90 minutes, depending on class size

Lesson content: A seasonal omogashi and suhama, a sweet moulded from kinako (roasted soya bean powder). Suhama, which is sometimes served at traditional tea gatherings, keeps for about 2 weeks.

To find out more or to book a lesson, please e-mail wagashi.issho@gmail.com Do include in your e-mail your full name, the number of participants and the date and time you would like to have a class. If you do not receive a reply within three business days, please contact us again.

 

 

 

Wagashi classes: Sweets for the rainy season

In Japan, large blue and purple blooms – hydrangea – are a symbol of the rainy
season.
Wagashi makers have various ways of evoking this flower through their
confections. The monthly Ohana (flower) class at Wagashi Issho will show
participants how to create a kingyoku kan sweet that suggests coolness in the
humid days of June.

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Wagashi: Ajisai (Hydrangea)
Lesson date: June 17 (Sunday)
Time: 11am – 1pm
Fee: JPY 4,500 per class

Address: Unit 203, G&G Building, 143 Honeyacho, Nakagyo ward, Kyoto, Kyoto
Prefecture 604-8164


What to bring: Students should bring an apron, a hand towel and a wide-
bottomed bag to take home the sweets they make.


Cancellation policy: Applicants who withdraw on the day of their class or the
day before will be charged the lesson fee in full. Cancellations made two or
three days before the class will incur a charge equivalent to half of the fee.
There is no charge for cancellations made up to four days before the lesson.


Booking: To find out more or to book a spot in the class, go to
https://isshoapps.appspot.com/reserve or e-mail wagashi.issho@gmail.com with your full name and phone number.

(c)2008blog.hatena.ne.jp/wagashi_issho