Wagashi Workshop
2024/10/2
On October 2nd, in collaboration with La Cité, the Embassy of Japan organized a workshop about nerikiri, a type of wagashi (traditional Japanese confectionery) which is made of sweetened white bean paste with Japanese seasonal designs. We welcomed Mr. Daisuke Tsutsumi and Ms. Misao Tsutsumi of Pâtisserie japonaise KotoAn Wagashi, a shop specializing in wagashi based in Montreal, as lecturers.
Participants were culinary instructors from other schools in Ottawa, restaurant chefs and pâtissiers along with students of La Cité.
Following explanations of the history of nerikiri, its ingredients and its making process, Ms. Tsutsumi demonstrated how to shape wagashi. Four participants had the opportunity to practice with her to deepen their understanding of the technique.
After the workshop, nerikiri and Japanese tea were offered. Participants discovered and appreciated nerikiri as a gluten-free, fat-free and vegan dessert that is different from Western-style sweets.
Participants were culinary instructors from other schools in Ottawa, restaurant chefs and pâtissiers along with students of La Cité.
Following explanations of the history of nerikiri, its ingredients and its making process, Ms. Tsutsumi demonstrated how to shape wagashi. Four participants had the opportunity to practice with her to deepen their understanding of the technique.
After the workshop, nerikiri and Japanese tea were offered. Participants discovered and appreciated nerikiri as a gluten-free, fat-free and vegan dessert that is different from Western-style sweets.
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| Mr. Tsutsumi during his explanations |
Ms. Tsutsumi during her demonstration |
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| Participants experiencing making nerikiri |
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| Students tasting nerikiri after the workshop |
Nerikiri |
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| Mr. and Ms. Tsutsumi with the participants |