Welcome to Ankolabo.
Are you interested in Japanese sweets “wagashi”? Have you tried to eat? If you want to know how to make wagashi, Ankolabo is the right place for you.
Ankolabo is for anyone who loves traditional and seasonal wagashi. Every class is in a small group, you can enjoy cooking in cozy atmosphere with Japanese people.
What comes to your mind when you hear wagashi? Probably you imagine it’s very artistic, colorful or beautiful… Yes, that’s right. But they are not all.
Photos above don’t look colorful. They are for daily or seasonal events, not for tea ceremony. So simple.
Ankolabo offers classes of making such a daily wagashi, especially focusing on making an, red beans paste.
Japan is rich in culture of hand made sweets. From long time ago, we like to make sweets at home using ingredients of red beans, soy beans, rice powder, sticky rice, agar, sesamin, sweets potatoes, cheznut, or seasonal fruits. But we have less and less opportunities to cook at home than before because of busy or convenient life. Sad…
I started ankolabo from 2016 because I wanted to convey the culture of making sweets at home to many people. Home-made cooking is very fun and big heritage, so I don’t wanna it to be lost.
I hope you enjoy cooking wagashi in ankolabo and have more interesting for our handmade sweets culture.
A. monthly lesson – an (sweet beans paste) or seasonal wagashi making class
Please check monthly lesson pages from menu link. Lesson is both in Japanese and English
B. private lesson
Please check the details from the link below
Private wagashi lesson
C. master course (one on one lesson)
Master course is for person who wants to learn specialized knowledge and technique. Course is 7 steps, learn from basic an making to seasonal traditional wagashi except nerikiri and konashi
Step 1. azuki an (tsubuan and koshian)
– How to make tsubuan (adzuki beans mushed sweet paste)
– How to make koshian (adzuki beans smooth sweet paste)
– How to boil adzuki beans
– About adzuki beans
– About tools and pans
Step 2. rice cake
– How to make uguisumochi, daifuku, sakura mochi, dango
– About rice powder
uguisumochi (spring sweets)
daifuku (all season)
sakura mochi (spring)
dango (all season)
Step 3. Shiroan (white beans smooth paste)
– How to make shiroan
– How to boil white beans
– About white beans
– How to make kimishigure
kimishigure (all season)
Step 4. steamed wagashi
– How to make brown sugar manju, joyo manju, ukishima, chestnut steamed yokan
– About baking soda
brown sugar manju (all season)
joyo- Japanese yam manju (all season)
ukishima – steamed castella (all season)
chestnut steamed yokan (autumn)
Step 5. agar and kuzu wagashi
– How to make Anmitsu kanten, mizu yokan, kingyokukan, kuzu manju
– How to make brown sugar syrup
– About agar and kuzu starch
Anmitsu kanten (all season)
Mizu yokan (summer)
kingyoku kan (summer)
kuzu manju (summer)
Step 6. baked wagashi
– How to make momoyama, chestnut manju, dorayaki and tarto
momoyama (all season)
chestnut manju (autumn)
dorayaki (all season)
tarto roll cake (all season)
Step 7. wagashi cafe menu
– How to make zenzai (azuki sweet soup), warabi mochi, matcha ice cream and hojicha pudding
zenzai (all season)
warabi mochi (all seaon)
matcha ice cream (all season)
hojicha pudding made of gelatin(all season)
I’ll arrange schedule based on your requests and availability
Time length of each step lesson is around 3 hours
Please contact email@example.com