Intensive Wagashi And Mochi Making Course

Learn how to make wagashi (traditional Japanese sweets) with Mai, a wagashi artist based in Tokyo.

What you'll learn
Japanese cooking
How to make wagashi (4 nerikiri wagashi motifs)
How to make mochi (2 types)
How to prepare matcha tea
Requirements
Basic cooking skills
Description
The Intensive Wagashi and Mochi Making Course includes 24 video lectures and a PDF workbook with recipes. By the end of the course, you will be able to:Make white bean paste from scratch using lima beans or kidney beansPrepare nerikiri dough with white bean paste and glutinous rice flourColor the dough and create gradationsShape your nerikiri wagashi using 4 different techniquesCreate 4 nerikiri motifs: sakura, chrysanthemum, uguisu bird, and autumn leaf Make 2 types of mochi: strawberry daifuku and the Japanese raindrop cake ("mizu shingen mochi")Whisk a perfect cup of matcha teaCOURSE OVERVIEW:Chapter 1 answers the question “What is wagashi?” Wagashi is a term that encompasses a range of Japanese traditional sweets. Here, you will learn specifically about nerikiri and mochi, as well as seasonal nerikiri motifs.In chapter 2, Mai will teach you how to make white bean paste from scratch using white lima beans or kidney beans. White bean paste (“shiroan” in Japanese) is an essential component of nerikiri and various types of mochi. In Japan you can buy pre-made bean paste, but if you can’t access it in your country, making it at home is actually quite simple.Chapter 3 covers the fundamentals of nerikiri wagashi. You will learn about the essential tools, ingredients, and how to make nerikiri dough using either white bean paste from the previous chapter or store-bought bean paste. Then, you will learn how to color the nerikiri dough and create colorful gradations. Mai will also teach 4 basic techniques to create 4 beautiful nerikiri designs.In chapter 4, you will learn the basics of mochi making. Mai will teach you how to make two types of mochi: the classic strawberry daifuku mochi and a modern raindrop cake (“mizu shingen mochi” in Japanese).In the bonus section, you’ll find out how to prepare a deliciously frothy cup of matcha tea, the perfect companion for Japanese confections.INGREDIENTS NEEDED:(If you wish to purchase a customized wagashi-making kit, contact info@byfood.com.)For Nerikiri WagashiWhite lima beans or kidney beans (or store-bought bean paste)Glutinous rice flourSugarSaltFood coloring (powder, gel, or liquid)For Strawberry Daifuku MochiGlutinous rice flourSugarPotato starch (or cornstarch)Bean paste (homemade or store-bought)StrawberriesFor Raindrop CakeSugarPickled sakura flowers (substitute: any edible flower or fruit)AgarABOUT MAI IRIE:Mai Irie was born and raised in Japan and graduated from Keio University. She has lived in Singapore and Hong Kong and worked for Citigroup and J.P. Morgan for more than 10 years. Mai always wanted to be more creative in her work, so she started cooking classes and demonstrations from her home kitchen.Mai is an alumna of Yanagihara Culinary School of Traditional Japanese Cuisine and has worked for Japan's largest cooking school as an instructor and planner in addition to engaging in new product developments.Since 2017, she has worked as a freelance wagashi artist and has taught countless wagashi-making classes to both local students and international guests. Her recipes have been featured in web magazines like ELLE Japan, Glolea!, and Voice Animage.

Overview

Section 1: Introduction

Lecture 1 Introduction of the Course

Lecture 2 Introduction of the Lecturer

Section 2: Chapter 1: Intro to Wagashi

Lecture 3 What is Wagashi?

Lecture 4 Nerikiri Wagashi

Lecture 5 Mochi

Section 3: Chapter 2: Making White Bean Paste

Lecture 6 Cooking Beans and Making White Bean Paste

Section 4: Chapter 3: Fundamentals of Nerikiri Wagashi

Lecture 7 Essential Tools

Lecture 8 Essential Ingredients

Lecture 9 Making the Dough

Lecture 10 Coloring the Dough

Lecture 11 Gradation Technique

Lecture 12 Basic Wrapping Technique

Lecture 13 Two Color Wrapping Technique

Lecture 14 Sakura (Cherry Blossom) - Using Triangular Stick

Lecture 15 Chrysanthemum - Using Round Stick

Lecture 16 Uguisu (Japanese Bush Warbler) - Using Cotton Cloth

Lecture 17 Autumn Leaf - Using Rolling Pin

Lecture 18 How to Store Nerikiri Wagashi

Section 5: Chapter 4: Traditional and Modern Mochi

Lecture 19 Strawberry Daifuku - Tools and Ingredients

Lecture 20 Making Strawberry Daifuku

Lecture 21 Japanese Raindrop Cake - Tools and Ingredients

Lecture 22 Making Japanese Raindrop Cake

Section 6: Bonus Chapter

Lecture 23 How to Prepare Matcha Tea

Section 7: Summary and Final Notes

Lecture 24 Summary and Final Notes

Anyone interested in Japanese cuisine