Wagashi and Mochi Recipes
Learn to make traditional Japanese Wagashi, including Nerikiri, Mochi and seasonal motifs.
Wagashi Artist
With a few simple ingredients, Wagashi are quite simple to make at home
In this course, Tokyo-based Wagashi Artist, Mai Irie, will share all that you need to know about making Wagashi, Mochi and Matcha Tea.
You will learn to make white bean paste from scratch using lima beans or kidney beans. Next you will prepare your own Nerikiri dough with white bean paste and glutinous rice flour. You will learn to color the dough and create gradations
Mai will teach you to shape your Nerikiri Wagashi using four different techniques. You will create four Nerikiri motifs: sakura, chrysanthemum, uguisu bird, and autumn leaf. You will make two types of Mochi: Strawberry daifuku and the Japanese raindrop cake ‘mizu shingen mochi’.
Finally you will discover how to whisk a perfect cup of matcha tea to accompany your creations.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Wagashi
Chapter 3 - How to make White Bean Paste
Chapter 4 - Fundamentals of Nerikiri
Chapter 5 - Traditional and Modern Mochi
Chapter 6 - Bonus Chapter: How to make matcha tea
Chapter 7 - Course Farewell
Before you go
What you'll learn
- Triangular stick with chrysanthemum center stamp
- Round stick
- Tea whisk
- Tea scoop
- Tea bowl
- Food processor
Course recipes
In this course you will learn
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Meet your Instructor
Wagashi Artist
Since 2017, she has done countless Wagashi- Japanese traditional confectionery making classes for both local and international guests. Her recipes have been featured in web magazines like ELLE Japan, Glolea!, and Voice Animage.
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Every course includes a downloadable recipe book
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What's included?
- 35 min HD vídeo
- 24 lessons
- 6 recipes
- Recipe book
- Certificate
Available languages
- English (VO)
- English
Level
- Beginner
Ratings and Reviews
4.9
Avg. Rating
56 Ratings
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Artjom Vassiljev
Nice and short
I liked the course. It’s short, simple, and very approachable. On few occasions the audio was quite bad, and the instructor is using microwave oven which I don’t have, and which I’ll try to substitute for hot bath. Another thing which wasn’t very well explained is what consistency should the dough be so it’s considered ready.
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Very interesting.
It was a nice course.