This traditional wagashi Japanese sweet making workshop will feature Misomatsukaze and Koimo. Misomatsukaze (pine wind cake) is a steamed cake made with wheat flour, various sugars and miso (soy bean paste). Koimo represents the small taro that is harvested in autumn and is served during the various autumn moon celebrations. It is made with konashi a type of Kyoto wagashi made by steaming white sweet bean paste with both wheat and rice flour. Easy to follow recipes and the video recording will be provided to all registrants.

Menu:

• Misomatsukaze (pine wind cake) — a steamed cake made with wheat flour, various sugars, and miso (soy bean paste)

• Koimo — created with konashi, a type of Kyoto wagashi made with white sweet bean paste, wheat flour, and rice flour