Overview
Exciting Wagashi Making Lesson in the Heart of NYC!
Indulge in the art of Wagashi, a traditional Japanese confectionery served at prestigious tea ceremonies. Join us for a hands-on experience crafting Wagashi using the exquisite “Beni Haruka” Japanese sweet potato and premium matcha from Japan.
We’ll be making two delicious and beautiful Wagashi during this workshop: Satsumaimo Daifuku (sweet potato paste wrapped in mochi) and Matcha Imo Yokan (green tea and sweet potato jelly)
Students are asked to bring their own apron and hand towel, and those with long hair are asked to tie it back for this lesson.
Gallery
About the Presenters
Mari Matsuo
Wagashi Workshop Instructor
Temari NY specializes in teaching how to create visually stunning and delicious Japanese food art, including decorative sushi rolls and Wagashi (Japanese confectionery). All ingredients can be easily found in New York stores, making it convenient for anyone to try at home. Mari, an instructor at Temari NY, discovered her passion for making cute and beautiful food art while creating bento boxes for her children. She is certified in traditional Japanese sweets and decorative sushi making in Japan and now shares her expertise in New York City, aiming to spread the joy of creating these edible works of art to as many people as possible.
Takashi Ikezawa
Event Sponsor
Minamihashi Shoji is a Japanese sweet potato farm located in Kanoya City in Kagoshima Prefecture. This area has long been known for its cultivation of Satsumaimo, thanks to its hearty soil enriched by the nearby Sakurajima volcano.
The farmers of Minamihashi Shoji have been producing, processing, and selling Satsumaimo since the Showa era, and its Beni Haruka have been exported to Thailand, Singapore, Malaysia, and other countries, gaining new fans all over the world. The farm also grows Kogane Sengan sweet potatoes used in confectionery, and develops processed products using Beni Haruka.
