Japanese Sweets

Celebrate the Essence of Sweetness

Nishiyama, Kyoto
The beauty of wagashi and the delicacy of its technique.

In this experience, each person will make two types of seasonal Japanese confectionery called Jo-Namagashi. “Jo-Namagashi” is a beautiful confectionery made using manual techniques, and is typified by “Nerikiri”, which is made to reflect seasonal scenes.

Some wagashi are called “Tegatamono (handprint)”, which are made using only manual techniques. This is a wagashi production technique that uses a small bamboo spatula as an auxiliary tool to reflect natural scenes and objects.

For example, Nerikiri in the shape of chrysanthemums is one of Tegatamono, and is beautifully shaped using a bamboo spatula, paying attention to the petals right down to the tips. The craftsperson’s skill can be seen in the way the initially round Nerikiri quickly transform into beautiful shapes.

The craftspersonship used to make wagashi is like that of painting or calligraphy, where the individuality of the craftsperson is expressed. n other words, the appearance and taste of Jo-Namagashi varies from shop to shop, even if they have the same name or resemble the same flower. Your wagashi is something that only you can make. This experience allows you to learn from a real craftsperson and make your own masterpiece. Please try the Jo-Namagashi, which can only be tasted in this experience.

'The Locally-loved Wagashi Shop in Nagaokakyo city'.

Kikuharu is loved by the people of Nagaokakyo for its persistence in using only the finest ingredients and making confectionery that is rooted in the local area. The seasonal Japanese design of Jo-Namagashi they make is elaborated by the craftspeople. They are a pleasure to look at and one bite will fill your heart with a gentle sweetness and happiness. Their uncompromising creations are not over-seasoned and the deliciousness of the ingredients stands out, making them a gem that you would want to have again and again.

In this experience, you will use home-made ingredients from Kikuharu and receive a lecture on the world of Japanese confectionery from the second generation president, Mr Nishiyama.

'A gem that you would want to have in your mouth again and again.'

Kikuharu is loved by the people of Nagaokakyo for its persistence in using only the finest ingredients and making confectionery that is rooted in the local area. The seasonal Japanese design of Jo-Namagashi they make is elaborated by the craftspeople. They are a pleasure to look at and one bite will fill your heart with a gentle sweetness and happiness. Their uncompromising creations are not over-seasoned and the deliciousness of the ingredients stands out, making them a gem that you would want to have again and again. In this experience, you will use home-made ingredients from Kikuharu and receive a lecture on the world of Japanese confectionery from the second generation president, Mr Nishiyama.

He says

“We hope that you will know the tradition and culture of Kyo-wagashi as well as the joy of making them and our wishes.”

Japanese Sweets Specialist
The second generation, Motofumi Nishiyama
Motofumi Nishiyama is the second generation president of Confectionary Kikuharu, which has been in business for over 40 years in Nagakokakyo, Kyoto. After training at a Wagashi (Japanese confectionary) factory in Osaka, he learnt more about the art of making Wagashi from his father, who created some of the best confectionaries in Nagaokakyo. Since taking over as president, he has been striving to create unique Wagashi that combines Japanese tradition with the tastes of modern people.

Access

Workshop Courses