Ankolabo provides custom-made lesson for individual customer’s availability and requests. You can choose wagashi from the below list or can ask me to make a plan.
I’ll estimate and arrange schedule based on your requests. Approximately lesson fee is 15,000 – 40,000 yen per 3 hours. If you have any questions, please feel free to contact me.
For application and questions, ankolabo@gmail.com
“An” Beans sweet paste
◎Tsubuan (Adzuki red beans mushed sweet paste)
– How to make tsubuan
– How to boil adzuki beans
– How to knead sweet mushed paste
– About adzuki beans
– About tools and pans
* makes 300g per 1 person
◎Koshian (Adzuki red beans sweet smooth paste)
– How to make koshian
– How to boil adzuki beans
– How to strain adzuki beans
– How to knead smooth paste
– About adzuki beans
– About tools and pans
* makes 200g per 1 person
◎Zenzai / Shiruko (adzuki beans sweet soup)
– How to boil adzuki beans
– How to knead
– How to make shiratama dango (dumpling)
– only recipe : shiruko
* makes 100g per 1 person
◎Shiroan (white beans sweet smooth paste)
– How to make shiroan
– How to boil white beans
– How to strain white beans
– How to knead smooth paste
– About white beans
– About tools and pans
* makes 200g per 1 person
◎Shiro tsubuan mushed type
– How to make shiro tsubuan
– How to boil white beans
– How to knead sweet mushed paste
– About white beans
– About tools and pans
* makes 280- 300g per 1 person
◎Chestnut an / kurikinton (only autumn)
– How to boil chestnuts
– How to make chestnut an
– How to make kurikinton
* makes 4 per 1 person
◎Sweet potato an
– How to steam sweet potato
– How to strain sweet potato
Mochi – rice cake
◎Daifuku 大福
– How to make daifuku dough
– How to wrap and shape
* makes 4 per 1 person
◎Hanabira mochi 花弁餅
– How to make gyuhi dough
– How to wrap and shape
– How to make miso an
– How to make syruped gobo
* makes 4 per 1 person
◎Uguisu mochi 鶯餅
– How to make gyuhi dough
– How to wrap and shape
* makes 4 per 1 person
◎ Inoko mochi 亥子餅 (season autumn)
– How to make gyuhi dough
– How to wrap and shape
* makes 4 per 1 person
◎Sakura mochi 桜餅
– How to make domyouji mochi dough
– How to wrap and shape
* makes 4 per 1 person
◎Seppei 雪平
– How to make seppei dough
– How to wrap and shape
* makes 4 per 1 person
◎Ohabi / bota mochi 御萩
– How to steam sticky rice
– How to wrap and shape
* makes 4 per 1 person
◎Dango 団子 with mitarashi sauce (sweet soy sauce )
– How to make dango dumpling dough
– How to wrap and shape
– How to make mitarashi sauce
* makes 2 per 1 person
◎Kashiwa mochi 柏餅
– How to make kashiwa mochi dough
– How to wrap and shape
* makes 4 per 1 person
◎Suama 素甘
– How to make suama mochi dough
– How to wrap and shape
* makes 4 per 1 person
◎Yomogi mochi 蓬餅
– How to use dried yomogi (japanese herb)
– How to make yomogi mochi dough
– How to wrap and shape
* makes 4 per 1 person
◎Warabi mochi 蕨餅
– How to make warabi mochi
* makes 1 square mold (12x7cm) per 1 person
◎Hon warabi mochi 本蕨餅
– How to make hon warabi mochi
– How to wrap and shape
* makes 4 per 1 person
◎Kuzu mochi 葛餅
– How to make and knead kuzu mochi
* make 1 square mold (12x7cm) per 1 person
◎Kuzu manju 葛饅頭
– How to make kuzu manju
– How to wrap and shape
* makes 4 per 1 person
◎Kuzukiri 葛切
– How to make kuzukiri
– How to make brown sugar syrup
* makes kuzukiri 2 times per 1 person
◎Kuzu mochi (using cake flour)
– How to make kuzu mochi
– How to make brown sugar syrup
* makes 1 square mold (12x7cm) per 1 person
◎ Soba mochi 蕎麦餅
– How to make soba mochi
– How to wrap and shape
* makes 4 per 1 person
◎Awa (millet) mochi 粟餅
– How to steam awa
– How to make awa mochi
– How to wrap and shape
– only recipe of awa zenzai
* makes 4 per 1 person
Steamed
◎Kokuto (brown sugar) manju 黒糖饅頭
– How to make manju dough
– How to wrap and shape
* makes 4 per 1 person
◎Sake manju 酒饅頭
– How to make sake manju dough
– How to wrap and shape
* makes 4 per 1 person
◎Miso manju 味噌饅頭
– How to make miso manju dough
– How to wrap and shape
* makes 4 per 1 person
◎Joyo 薯蕷饅頭
– How to make joyo manju dough
– How to color
– How to wrap and shape
– How to use iron mark
* makes 4 per 1 person
◎Fu manju 麩饅頭
– How to knead flour to make gluten
– How to make fu manju dough
– How to wrap and shape
* makes 4 per 1 person
◎Chestnut steamed yokan 栗蒸羊羹
– How to make steamed yokan
* makes 1 square mold (12x7cm) per 1 person
◎Minatsuki (uiro) 水無月
– How to make uiro dough
* makes 1 square mold (12x7cm) per 1 person
◎ Ukishima 浮島
– How to make ukishima dough
* makes 1 square mold (12x7cm) per 1 person
◎Karukan 軽羹
– How to make karukan dough
* makes 1 square mold (12x7cm) per 1 person
◎Kimishigure 黄身時雨
– How to make egg yolk an
– How to make kimishigure dough
– How to wrap and shape
* makes 4 per 1 person
◎Custard manju 満月饅頭
– How to make custard
– How to make manju dough
– How to wrap and shape
* makes 3 per 1 person
Baked sweets
◎Dorayaki 銅鑼焼
– How to make dorayaki dough
– How to use iron stamp
* makes 4 per 1 person
◎Castella
– How to make castella dough
* makes 1 square mold (12x7cm) per 1 person
◎Tarto
– How to make tarto dough
– How to roll koshian
* makse 20x20cm size per 1 person
◎ Chetnut manju 栗饅頭
– How to make baked manju dough
– How to wrap and shape
* makes 4 per 1 person
◎Momoyama 桃山
– How to make egg yolk an
– How to make momoyama dough
– How to wrap and shape
* makes 4 per 1 person
◎Sakura mochi 桜餅
– How to make sakura mochi dough
– How to wrap
* makes 4 per 1 person
◎Chatsu 茶通
– How to make chatsu dough
– How to wrap and shope
* makes 4 per 1 person
◎Kintsuba 芋金鍔
– How to make sweet potato yokan
– How to make kintsuba dough
* makes 4 per 1 person
◎Taiyaki 鯛焼
– How to make taiyaki dough
– How to bake
* makes 2 per 1 person
Agar sweets
◎Mizu yokan 水羊羹
– How to boil kanten agar strings
– How to make mizu yokan
* makes 1 square mold (12x7cm) per 1 person
◎Anmitsu 餡蜜
– How to boil kanten agar strings
– How to make kanten
* makes 1 square mold (12x7cm) per 1 person
◎錦玉羹
– How to boil kanten agar strings
– How to make kingyokukan
* makes 4 per 1 person
Ice and shaved ice
◎Matcha ice
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– How to make anglese sauce
– How to add matcha powder
* use ice cream maker machine
◎Adzuki ice
– How to make anglese sauce
– How to add tsubuan
* use ice cream maker machine
◎Matcha syrup of shaved ice
– How to make matcha syrup
FRIED SWEETS
◎Karinto manju
– How to make brown sugar manju
– How to fry brown sugar manju
* makes 4 per 1 person
◎Karinto
– How to make karinto dough
– How to fry
Wagashi For tea ceremony
◎Kinton 金団
– How to use kinton strainer
– How to make kinton shape
* makes 4
Dried confectionary
◎Wasanbon, sugar confectionary 和三盆
– How to make wasanbon
* makes 6-8
◎Rakugan 落雁
– How to make wasanbon
* makes 6-8
