In this class, you will make “Kudzu-mochi”, “Kingyoku-kan” and “Uiro”
Kudzu-mochi is made from the starch of the East Asian arrowroot, known as kudzu (kuzu).
The mochi center will be filled with colorful An.
You will do two variations of Kingyoku-kan; one that is not dried and one that is slightly dried.
Kingyoku-kan is made with agar and sugar.
For the kingyoku-kan that is not dried, we will add a fish-shaped detail in the transparent kingyoku-kan to express a fish swimming in the stream.
Name: Seiryu (clear stream)
For the kingyoku-kan that is slightly dried, we will cut it out with a bellflower shaped cutter and let it dry.
Name: Kikyo (Bellflower)
Uiro is made by mixing rice flour, sugar and water then steaming it. It will have An in the center.
You will make a purple bellflower and a warrior’s helmet in the traditional origami technique.
You will prepare both the dough and the An.
The An will be made from powder instead of the Azuki beans which is a much easier way to make it.