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Building Blocks of Wagashi: Making Koshian and Mochi

Kinton photo copy.jpg

Come join us for a fascinating and delicious day of sweet making!

Location:  the von Briesen's home 208 Sereno Dr.; Santa Fe, NM 87501

This class is open to all members, no experience needed.

Class Fee:  $40 (includes ingredients and recipes)

Click here to register and pay online

Click here to register and pay by check

In this participatory class, Sakina sensei will lead everyone step-by-step through the process of making koshian, or smooth  bean paste, which is the highly refined substance that is a key ingredient in many sweets for Chanoyu.  We will also make mochi, and discuss the history and seasonality of sweets for the tea room.

In the morning as a group we will make shiro koshian, or white bean paste.  After lunch (please bring your own) we will discuss the history of sweets for tea and view photos of seasonal sweets.  The afternoon will be filled with making sweets.  We will dive into three different ways of making mochi, and use our koshian from the morning to make three classic tea sweets: kinton, chakin shibori, and ichigo daifuku, with many variations.  

Much tasting will happen along the way!

Since the class is designed to impart skills for making your own sweets, it is expected that within two months after the class you will make your own koshian and mochi at home (Teams are recommended) and send photos or bring samples to share with others.

 

 

Earlier Event: May 19
Santa Fe JIN Spring Matsuri