■ A wagashi-making experience
A wagashi-making experience
■Overview.
Time required：60min
appointment：12
Minimum number of people：2
■price
Price per person：7000yen
■12:00 p.m. 1 days prior to the event date.
A wagashi-making experience
time required： 60min
capacity：12 [Minimum number of people：2 ]
time required： 60min
capacity：12人 [Minimum number of people：2 ]
A wagashi-making experience
We will be making wagashi with expert wagashi confectioners from one of the three great confectionery places in Japan, Matsue. This time, there are two kinds of Jo-namagashi, Nerikiri and Kinton. Using special wagashi tools, we will make seasonal wagashi. It will be a time to experience traditional Japanese craftsmanship, Matsue’s history, Japanese aesthetics, and the craftsman's dexterity. The contents and tools used change according to the season, so you can look forward to that element of surprise.
Experience Schedule
start time： 11:00/14:00
- Hand washing and sanitizing
- 5min
- Instructor's explanation
- 5min
- Wagashi-making experience
- 40min
- Instructor's explanation
- 5min
- Tidying up
- 5min
Important information
- Conditions and Cancellation of the Experience：
- The event could be cancelled if bad weather interferes with the instructor's travel plans.
Price per person
- ■Price per person：
- 7000yen
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.
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