Wagashi-Making Experience
Wagashi-Making Experience
We’ll make wagashi with expert confectioners from Matsue, one of Japan’s three great confectionery centers. This time, you’ll create two types of premium fresh sweets (Jo-namagashi): Nerikiri and Kinton. Using traditional wagashi tools, we’ll craft seasonal designs together. The sweets and tools vary by season, so you can look forward to an element of surprise!
Time required:60min
capacity:12人[Minimum number of people:2]
対象：家族向け
price
- 〇Price per person：
- 7,000yen
overview
start time
出発時間：
11:00 / 14:00
予約締切
by 12:00 p.m. one day before
必要なものなど
- What to Bring：
- None
Experience Schedule
- Hand washing and sanitizing
- 5min
- Instructor's explanation
- 5min
- Wagashi-making experience
- 40min
- Instructor's explanation
- 5min
- Tidying up
- 5min
体験場所アクセス
体験場所
Meeting Point：Karakoro Plaza
アクセスのご注意点
By Bus
8 minutes from JR Matsue Station (get off at Kyobashi bus stop)
On Foot
7 minutes from Matsue Castle
20 minutes from JR Matsue Station
Horikawa Sightseeing Boat
2-minute walk from Karakoro Plaza boarding pier
Gurutto Matsue Lake Line Bus
Karakoro Kobo-mae bus stop available
マップ
中止・キャンセルなど
Cancellation Fees
Cancellation of the tour will occur 2 days prior to the start date of the tour.Please note that a cancellation fee will be charged as follows.
2 days before the start of the tour 50%.
100% from the day before the tour starts to the day of the tour.
Saiundo’s wagashi confectioners Ikuo Karino and Ryuichi Mitsuda
Saiundo's wagashi confectioners Ikuo Karino and Ryuichi Mitsuda
Karino Ikuo
Recognized as a first-grade confectionery technician in 1989, became a licensed vocational training instructor in 1996, was later acknowledged as an excellent wagashi confectioner in 2009, and became Master of Craftsmen in 2015. Following his role as Deputy Director of Production at Saiundo, he became the exclusive instructor at Karakoro Art Studio’s confectionery school. He is popular among participants for his humorous style of instruction. Utilizing the experiences of his 40-year long career as a wagashi confectioner, he is also an instructor at Shimane Prefecture Technical School of Confectionery.
Mitsuda Ryuichi
Recognized as a first-grade confectionery technician in 1996, became a licensed vocational training instructor in 2002, was later acknowledged as an excellent wagashi confectioner in 2007, and became Master of Craftsmen in 2015. He was selected as an excellent wagashi confectioner in the first year of the award’s establishment. His skill of using elaborate techniques for his crafted confectionery has earned him a good reputation. He focuses on making wagashi of an assured quality based on careful calculations. Also involved in the craft of bread-making, he has started selling “Anpan from the Wagashi shop”, and makes bread for Shinmon Street’s Ael near Izumo Taisha. In this way, he hopes to generate interest about the culture of wagashi among tourists.