Saturday, February 28, 2025
11:00 a.m. – 1:00 p.m.
Instructors: Larry Sokyo Tiscornia and Kimika Soko Takechi
$25 Center Members, $30 General Public
Connect via Zoom; Meeting ID and password to be issued upon registration

Join us for our virtual Spring Wagashi Sweets Workshop! Our instructors Larry Sokyo Tiscornia and Kimika Soko Takechi will show you step by step how to the perfect menu and dishes over Zoom. 

This spring Japanese wagashi sweet making workshop will feature sakuramochi, tsubakimochi  and kinton. Sakuramochi (cherry blossom mochi) is a salt cured cherry leaf wrapped around sweet mochi rice that has a center of sweet bean paste. The rice with bean paste is also placed between two camellia leaves and is called tsubakimochi. Kinton is a more formal style tea ceremony sweet. It is fashioned with different color strands of sweet bean paste. Seasonal variations are created using a different color palette. Easy to follow recipes and a video recording link will be provided to all registrants.