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