On Sunday, October 18, we held a wagashi (Japanese confectionery) workshop for 8 members in the community room.

As there are no kitchen facilities here, the ingredients were prepared in advance. The namagashi (fresh confection) was made using nerikiri dough—a mixture based on white bean paste. When gyuhi (a soft, mochi-like dough) is incorporated into the nerikiri dough, it takes on a consistency much like modeling clay.

Participants began by coloring the dough, using samples as a guide. Achieving the right color with food coloring proved to be quite a challenge. While the focus would typically be on seasonal flowers and such, this session also featured samples of pumpkins and persimmons. Everyone explored various ideas with an enthusiasm reminiscent of kindergarteners completely absorbed in their work. Each person’s unique personality shone through, resulting in confections that one wouldn't typically think of.

Wagashi are also served during tea ceremonies. Typically, one enjoys the omogashi (the primary sweet) before partaking in the tea. In this session, participants had the opportunity to enjoy the sweets they crafted themselves, paired with a bowl of usucha (thin tea) that they prepared. The art of making nerikiri is quite profound, with each piece shaped entirely by hand. I would love to have the chance to make wagashi with you all again.

We had a delightful and enjoyable time, spent chatting while having some usucha.

Instructor

Atsuko Shimojo