We invited a master of Wakaba-do (若葉堂) from Machida, outskirts of Tokyo and showing the students the procedures to make Jo-namagashi（上生菓子）that has the most delicate sweetness and beautiful design reflecting the Seasonal plants.
The master, Mr. Takano Jiro is an expert of the Wagashi craftsman with his long experience of more than 60 years !!
He selected an iris and a rose flower shaped Wagashi both reflecting the season now.
There are many different kinds, design, and procedures of Japanese sweets, as you know.
A Jo-namagashi is mainly made from Anko (Azuki bean paste contained sugar) and Nerikiri (White Kidney bean paste).
First we tried to make Iris;
!
The beautiful purple color is gotten from adding blue and red food color into the white Nerikiri
First we took purple Nerikiri and put yellow one on the top, then making it round and gently press with your palm to get it a little flattened.
Then put Anko into under nerikiri and wrapped into it. ・・・It's not easy to make it ?!
And then put more details on flower・・・petals, a pistil, a leaf by using the wooden crafting tool as well our own hand.
The master made a Wagashi so quickly to see it very well understandable, so we requested for making it again a bit slowly. though Quickness is required to avoid getting stuff dry.
The master is making wagashi with his elaborate skills of his long experience and his sense of art.
Next, tried a rose patterned wagashi;
Like this you can get the natural gradation of color by folding deep and light pink colored nerikiri.
A tiny little leaf of the flower is made from Yokan ( Azuki bean paste jelly) which is made extremely thin and colored green. As you know Yokan is commonly made into a long block shape.
After finishing two wagashi, an Iris and a rose, the students tried to taste them with green tea and Kuromoji (special toothpick used for eating wagashi indtead of a fork).
While theirf tasting, Toshiko one of the Edo Tokyo Guide Group just showed a part of the procedure to make a tea( Common Style in the tea ceremony)) Toshiko manipulated a bamboo whisk and other utensils of making tea very well.
Staring at her fingertip motion 
The program consisted of two themes, after finishinng Wagashi makingf the latter half of the program started;
“Tanabata” festival !!
Our staff explained the legend of “Tanabata “, one of our Japanese traditions, and just showed them ｈow to write your wishes on a strip of paper called
“Tanzaku” and hang on the bamboo tree. It’s fun and also inspired to see student’s wishes. What did they wish ?・・・Oh that’s a secret !!
Exactly a Wagashi can be said “an eatable art”, representing one of Japanese traditional culture.
The international students learned the history, kinds, design of Wagashi as well procedure of making it.
Furthermore “Asuki” is very nutritious and contains a polyphenol, potassium, and vegetable fiber thai is remarkable healthy food.
I hope all students enjoyed and learned the Japanese culture, “Wagshi making” and “Tanabata”
Thank you and see you again!! M.M. 