Have some Wagashi to end Hanami on a Sweet Note

Adi Kerta Rahayu (Ayu) (Kochi City CIR)

In front of the store

   Spring calls to mind hanami (flower viewing) and sakura blossoms. The weather starts to warm and color returns to the city scenery. It has been five years since I last experienced spring in Japan, so I was very much looking forward to sakura and hanami.
   This spring, I tried my hand at making wagashi (Japanese sweets), together with Minda; an experience just right for the season. We attended the wagashi making workshop at Shingetsu, a Japanese confectionery store established in 1953, located just a two-minute walk away from Ohashidori station. The third-generation owner Nishimura Daisuke taught us how to make wagashi, as we tried our best to follow!

Trying out Wagashi Making
   The first wagashi we made was shaped like a sakura blossom. We wrapped the rounded pink bean paste in white bean paste and scored it with a triangular wooden block, dividing it evenly into five sections for the petals. Then to make it look like sakura, we flattened each section with our fingertips to form them into petal shapes. We then split the tip of the flower petals with a triangular wooden stick. For the finishing touch, we used the tip of a knife to create a fine line on each petal and added a dot with a toothpick. Then, we placed a sprinkling of yellow bean paste in the center, for the core of the sakura. When the teacher was showing us how to do it, it seemed easy, but doing it ourselves was tough. I think we did a great job as beginners though. lol.

Doing fine work with the tools!

   We moved on to kantsubaki flowers next. These were a little more complicated than sakura. We used red, white, brown and yellow bean paste and green yokan (jellied bean paste). Once we made the shape of the kantsubaki, we place the leaf-shaped youkan on the sweet, and sprinkled snow-like mochi powder on top, as the finishing touch. There were many steps involved in making the kantsubaki, so it was challenging for us beginners, but our teacher was very clear with his instructions, and we had fun participating. It tasted great as well, so we are very satisfied!

Workshops at Shingetsu
   Although making wagashi sounds difficult, I feel that foreigners can easily participate, just like we did. These workshops are held once a month, on the day of the “new moon” (the name of the shop). The experience involves making two different types of wagashi and whisking oneself a cup of matcha. There are many other delicious and beautiful wagashi on sale at Shingetsu as well. Why not experience the Japanese culture of hanami while having some wagashi this spring?

The completed wagashi and 

Kagamigawa River's sakura

We whisked ourselves matcha 

to have with our wagashi!

Japanese Confectionery Store Shingetsu
   Location: 3-4-8, Honmachi, Kochi City
   Operating Hours: Mon. to Sat. 9:30-18:30
   Holidays 11:00-16:00 *irregular rest days
   TEL: 088-872-5419

Workshop Dates
   23rd April (Thu.), 23rd May (Sat.), 21st June (Sun.)
   Afternoon session: 14:00-15:00
   Night session: 18:00-19:00
   Cost: JPY1,500
   Reservation required.