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 beans
Prepare nerikiri dough with white bean paste and glutinous rice flour
Color the dough and create gradations
Shape your nerikiri wagashi using 4 different techniques
Create 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 tea
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.
(If you wish to purchase a customized wagashi-making kit, contact firstname.lastname@example.org.)
For Nerikiri Wagashi
White lima beans or kidney beans (or store-bought bean paste)
Glutinous rice flour
Food coloring (powder, gel, or liquid)
For Strawberry Daifuku Mochi
For Raindrop Cake
ABOUT 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.