Watanabe Kaoruko is a treasure of Kumamoto.

In her hands, the ingredients such as beans, sugar, water, flour, and fruit become

It becomes one indescribably gentle mass.

When the lump was placed in front of them, their eyes, which were already open, opened even wider,

When you put it in your mouth, it hits your brain and your heart. There aren't many people who can make such sweets,

I always thought that there was no point in making it unless Kaoruko made it.

However, Kaoruko says with a modest smile, "It's Japanese sweets that I want people to make at home and enjoy."

Isn't it like a dream to have Kaoruko teach me how to make Japanese sweets?

Seasonal Japanese sweets classes.

Kumamoto's water, fruits, vegetables, and grains.

Together with Kaoruko, she turns this rare flavor into sweets.

You prepare the sweets at home for your family and friends.

I truly look forward to this happy cycle being created.

In January, we will start by "cooking red beans".

The cooked red beans are made into bean paste, which is then used to make sweets.

There are four types: zenzai, mochigashi, joyo manju, and joyo nerikiri.

Let's all work together to wrap mochi sweets, joyo manju, and joyo yerikiri.

*What to bring: Please bring an apron and a towel.

1/20(Fri) 13:00-16:00

1/21(Sat) 11:00-14:00

1/22(Sun) 11:00-14:00, 15:00-18:00

Kaoru Watanabe

After working at a French pastry shop and a Japanese pastry shop, he went independent.

The company has a workshop in Kumamoto where they manufacture and sell sweets and jams using local, seasonal ingredients.