Learn from the long-established 'Kurazaka Fugetsu-do' about making seasonal Jouga-wagashi, an intangible cultural heritage.

In Iga Ueno, we welcome the third-generation head of the long-established "Kurazaka Fugetsu-do," which has been in operation since the 9th year of the Taisho era, to experience making "nerikiri" with a confectionery name, which has also been designated as a national intangible cultural asset.

Iga Ueno is a town that flourished as a castle town, where the culture of tea ceremony is deeply embedded in daily life. Furthermore, as a crucial junction on the roads leading to Ise, Nara, and Kyoto, a confectionery culture has developed to welcome travelers.

In this place, we welcome the third-generation master from the long-established 'Kurasaka Fugetsudo,' which has been in operation since the ninth year of the Taisho era, to experience the world of 'nerikiri' with a 'kamei' (sweet name) that has been designated as an intangible cultural asset by the country. The finished sweets will be enjoyed with matcha that you prepare yourself, served in traditional Iga-yaki pottery.

Please spend a rich time appreciating the changing seasons in a space that exudes the charm of old Japan.

Flow of experienceFlow of experience

10:00～ Experience starts10:00～ Experience starts

Craftsman Hiroshi Kurazaka from the long-established "Kurazaka Fugetsu-do" will explain the culture of Japanese sweets in Iga and the tools used by artisans. We will provide a genuine experience using "real tools" that are used daily, allowing participants to replicate the craftsman's techniques. This is a special time to touch upon traditional skills and deeply savor the essence of the world of Japanese sweets.

Practice of the "Wrapping (Filling)" techniquePractice of the "Wrapping (Filling)" technique

First, I will carefully teach you the technique of wrapping the basic filling (anko). We will practice the wrapping technique several times using practice filling, so even those experiencing this for the first time can participate with confidence.

Production of two types of seasonal nerikiriProduction of two types of seasonal nerikiri

We will create two types of seasonal wagashi that reflect the changing seasons of Japan. You will have the opportunity to experience making nerikiri that is unique to each season. The instructor will share their thoughts and dedication as a craftsman, allowing you to enjoy the experience in a friendly atmosphere.

Seasonal nerikiri experience image
(Spring) cherry blossoms, warblers
(Summer) blue maple, morning glory, sunflowers
(Autumn) autumn leaves, ginkgo, chrysanthemums
(Winter) camellia, sasanqua, daffodils

Experience content for July-August (2 types)Experience content for July-August (2 types)

11:30～ Choosing Iga-yaki tea bowls and plates11:30～ Choosing Iga-yaki tea bowls and plates

During the tasting, we provide Iga-yaki pottery. Please choose your preferred tea bowl and plate. Iga-yaki originated in the Nara period, and during the Momoyama period, when the tea ceremony culture flourished, many unique forms that embraced intentional distortions and variations were created. The presence that embodies the wabi-sabi aesthetic has been deeply loved by many tea masters, including Sen no Rikyū.

Matcha whisked by the customer and tastingMatcha whisked by the customer and tasting

You will prepare your own matcha tea and taste it together with the nerikiri confection you made. Please enjoy a blissful moment in the space of the Registered Tangible Cultural Property, which is a restored building from the late Edo period, along with the garden that displays the beauty of the changing seasons.

Instructor IntroductionInstructor Introduction

Kurasaka Fugetsu-do Hiromichi KurasakaKurasaka Fugetsu-do Hiromichi Kurasaka

Founded in the 9th year of Taisho (1920), "Kurasaka Fugetsudo" third generation.
After training in Kyoto, he took over the family business at the age of 23.
With 35 years of work experience, he holds the national qualification of "First Class Confectionery Manufacturing Technician."

Sweets made with ingredients from Iga and a seasonal daifuku series crafted from materials sourced directly from producers are popular, with their Instagram account boasting over 10,000 followers. Currently, the fourth generation has joined, further increasing attention on seasonal wagashi.

Voices of participantsVoices of participants

"It was not just about experiencing it, but also about learning the deep history of Iga's wagashi and the behind-the-scenes stories of making them. It was wonderful to enjoy the atmosphere while chatting with the chef. When explaining the colors of the fillings for spring, summer, autumn, and winter, being able to imagine them while actually looking at the garden was something unique to this place and very enjoyable!" (40s femaile)

"I was able to gain knowledge about the history of wagashi that I didn't know before, and it was really fun to enjoy it not only with friends and family but also with new people I met for the first time, as each of our creations had its own personality!" (30s female)

"I liked learning about nerikiri from the instructor, such as seasonal colours and tools. The instructor was very knowledgeable and engaging. The small group made it very relaxing and enjoyable as well!"
（20s femaile）