An experience of making traditional Kyoto-style confectionery at "Kameya Yoshinaga" with a Japanese patissier
MBS "KYOTO CHISHIN" (Kansai local)2018.03.04 ＃92
Satomi FujitaVIEW MORE
※Japanese version only
Where we'll be
600-8498 Kyoto Prefecture, Kyoto, Shimogyo Ward, Shijo Dori, Aburanokoji nishi iru, Kashiwayacho 17-19
This historical Japanese-style confectionery, built on the land of Kyoto Samegai, was established more than 200 years ago. Not just the well-known traditional sweets, such as the representative Ubatama, but also the sweets made with nuts, cocoa, and fruits have always been a hot topic. Let's enter the world of elegant sweets at a space that combines tradition and modernity.
Contents of Experience
Japanese confectionery culture has been handed down in the area of Kyoto. Why don't you try making it by yourself, tasting it, and thus experience the traditions of Kyoto? This time, the challenge is the handmade raw Japanese confectionery that usually comes with the tea ceremony. You'll receive guidance from the skilled patissier on how to make two types of Nerikiri with a sense of the four seasons, and one type of Kinton. After the lesson, the patissier will also demonstrate the way to make Japanese sweets.
To the experience workshop
The trial lesson takes place at the 4th floor of the workshop. The workshop is spacious and has chairs with textile brand "SOU・SOU" designs. Seeing that all the materials and tools are already prepared will get you in a good mood.
Making the first type - "Suisen"
This time, a veteran with over 50 years of experience - Mr. Yamashita - is teaching us. While chatting, he instructs us politely and makes us enjoy it. Let's start with the Nerikiri "Suisen" sweets.
Gradation and fillings for flowers
Spread the kneaded base of the Nerikiri in your palm and put the kneaded white stuff in the middle of the base. Stretch it out and spread to until it blurs. With this the gradation is complete. Extend the paste for 6cm and wrap the filling in it. In the basics of making Japanese confectionery, this process is called "Filling"
Making flower petals
Press the paste slightly with the palm, and use both index fingers to make dents on both sides for the six petals. Form the shape first, then use the triangle wooden spatula to draw the lines for representing the petals. We get closer to the shape of a flower at this point.
The middle part of the flower is called "nioi". Use a skewer to dig a hole on the middle of the petals, and stuff the kneaded yellow paste into it. The pretty contrast of white and yellow color when you pull out the skewer is the finishing touch of "Suisen".
Making the second type - "Fukuume"
The preparation is the same as "Suisen" until you stuff the filling into it. Make five flower petals and shape the petal lines. Insert the Nerikiri dough at a slight angle while turning it. The elegant "Fukuume" with a light pink color is complete.
Making the third type "Wakamatsu"
The third type is Kinton. Unlike the other two types which use strained bean paste, this one uses coarse red bean paste. Use the tool that is like a sieve, and thrust it three times to make stuffing. Place all the stuffing inside, decorate it with beans, and spread powdered sugar on top, to create the feeling of white snow, and your wintery "Wakamatsu" is complete.
You can take home the "Suisen" and "Fukuume" in a box with cute design, and as for "Wakamatsu", you can enjoy it with matcha. There is no doubt that you will say the freshly made sweets are delicious.
Japanese Sweets Performance
Lastly, there is Japanese sweets demonstration from the patissier. He places the Wasanbon sugar into the mold. After removing it from the mold, you can see the finished cute shaped sweets. It is different from the sweets that we usually have, and you will be moved at the moment when it unravels in your mouth. The most satisfying time is when you are unable to keep your eyes off the patissier's hands.
- Name of the activity
- Experiencing handmade Kyoto-style confectionery
- General 2,750 yen
Students (high school students and under) 2,200yen
- Time required
- 70 minutes
- Number of admissions
- 2-36 people (negotiable )
※once a day from 2pm, except Sundays (Until 18 March, classes start at 1pm)
- What to bring
※ apron in case you need one
- Chinese and English available
- 600-8498 Kyoto Prefecture, Kyoto, Shimogyo Ward, Shijo Dori, Aburanokoji nishi iru, Kashiwayacho 17-19
※ This link will direct you to a third-party site.
Mr. Yoshikazu Yoshimura's favorite place is...?
Kyoto Monk Bar
I often go to a bar run by a monk from Jodo Shinshu Honganji-ha, which is also close to the shop. I don't drink alcohol, so I always get the no-alcohol cooktail. This is my favorite place because I can relax while talking to the owner.
Kyoto Monk Bar075-252-3160
604-8237 Kyoto Prefecture, Kyoto, Nakagyo Ward, Takoyakushisagaru Yamadacho 526 Aburanokoji Dori
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