Chef Toru Touchie’s Wagashi 2 Day Classes


Date: 24-25th February 2019
Time: 9am-6pm

24th February

1.Cherry Blossom with Nerikiri
2.Morning Glory with Nerikiri**
3.Hydrangea with Nerikiri
4.Bambooshoot with Nerikiri
5.Azalea with Nerikiri

25th February

1.Wisteria with Nerikiri
2.Chrysanthemum with Nerikiri
3.Swan Nerikiri
4.Dianthus with Nerikiri
5.Chrysanthemum with Nerikiri



In this 2 day classes, you will make Nerikiri.

Nerikiri is a sculptable dough that is made with white-an and mochi.
It is possible to create a variety of designs with this traditional wagashi dough.

Over the two days, we will make: Tomoe-zakura (cherry blossom), Asagao (morning glory), Ajisai (hydrangea), Takenoko (bamboo shoot), Tsutsuji (azalea), Fuji (wisteria), Hasami-giku (chrysanthemum with specialized scissors). Hakucho (swan), Nadeshiko (dianthus), Kiku (chrysanthemum)

The dough and An will be made from powder.
No additive flavors will be used so you can enjoy the traditional taste of An.


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