This one day course is for anyone who wants to experience the art of wagashi-making. Class will begin with making nerikiri dough made from sweet white bean paste, sugar and mochi powder and suhama dough made by combining soybean flour…
‘Eating Wild Japan’ tracks the culture of foraged foods with a guide to plants and recipes
Learn basic Japanese table manners while dining on shojin-ryori (Buddhist vegan cuisine) at a long-standing Japan restaurant in Kita-Kamakura Do you ever face challenges over not knowing proper Japanese table etiquette or how to deal with unfamiliar food when dining…
