Higashi (dry wagashi) and namagashi (fresh wagashi) workshop followed by a tasting:
Lemon dorayaki and Kid junmai ginjo (Heiwa, Wakayama)
Ume Mochi and Daruma Masamune 3 years (Shiraki, Gifu)
Tradition and Innovation in Japanese Confectionary
February 2018: Sachiko and Sanae are waiting for a group of executives coming to experience the product dedication of a Japanese artisan, in a heritage house of the old town of Yanaka, Tokyo. With Passerelle’s founder Sebastien around, nihonshu (Japanese sake) is seldom far away. As a matter of fact it makes another great illustration of craftsmanship. Sachiko’s is known for her inventive pairing of modern wagashi (Japanese confectionary) and nihonshu.