Wasanbon making experience brought to you by HIYORI

HIYORI WASANBON's Wasanbon making experience doesn't end with just making something using the pre-prepared ingredients! First, you start by getting to know Wasanbon yourself.

Wasanbon is a type of dried confectionery made from 100% wasanbon sugar. It is often confused with rakugan, but rakugan is made by mixing rice flour or soy flour with sugar and solidifying it, so although they are both dried confectioneries, they are different.

The generous use of high-quality wasanbon sugar, made from sugarcane grown in the Setouchi region, creates a delicate flavor and melt-in-your-mouth texture.

These jewel-like sweets were once presented to feudal lords in the past.

At HIYORI, we purchase wasanbon from two sugar refineries and use it for different purposes.

One is Awa Wasanbon from Tokushima, and the other is Sanuki Wasanbon from Kagawa Prefecture.
Both sugars are carefully made using traditional methods.

Awa is browner and more moist than Sanuki. Awa has a rich flavor, while Sanuki has a lighter, more refreshing taste.

You will experience the preparation process from the beginning, which involves adding water to two types of wasanbon sugar, kneading it, and filtering it. Just looking at the fluffy wasanbon, which is like light snow, is soothing.

If you want to add color or flavor, add flavor powders now.

All of the powders used at HIYORI are naturally derived and carefully selected to preserve the flavor of the wasanbon.

During this experience, you can enjoy the same popular powders we normally use, such as matcha, coffee, cranberry, etc. The flavors change with the seasons, so there's always something new to enjoy!

I want you to experience the wooden confectionery molds.

These wooden molds are essential for making Wasanbon. We ask artisans to make each one by hand.

In recent years, plastic pastry molds have become available, but I still prefer wooden molds.

The wooden mold is divided into a top and bottom. Once you have properly aligned the two, fill the holes with wasanbon sugar.
Pinch it with your fingers and press down from above. The soft wasanbon sugar will form a tight mass inside, so you can fit a surprising amount in.

When you touch the wasanbon sugar that has risen from the hole, if it does not dent when you press it, it is done.

Gently run the tip of a wooden spatula over the surface of the wasanbon sugar to make it nice and flat.

Insert the fingers of one hand between the top and bottom wooden molds to create a triangular space. Leave one side of the molds attached.

Take the wooden spatula again with your free hand and tap the edge of the wooden mold. If you're lucky, the impact of the hit will cause the wasanbon sugar to fall from the top to the bottom.

Once all the wasanbon has fallen off, place the wooden spatula down and gently remove only the top part of the wooden mold.

Now, the happiest moment has finally come.

Hold the wooden mold on both sides, lift it slightly, and slowly tilt it...

The cute, round Wasanbon sugar made everyone gasp in excitement.

Once you get the hang of it, even a child will be able to make it skillfully. Everyone was so focused that the entire venue was silent.

Enjoy it fresh

They are called "dried sweets" because they are dried to keep them fresh, but we recommend you try them fresh here.

The moment you put it in your mouth, it melts and dissolves in your mouth with a delightful texture. It's a delicious taste that only the person who made it can experience.

We will brew and serve carefully selected matcha, so please come and enjoy it together.
During the experience, you will be given a box of wasanbon to take home, which will be a wonderful memory that you cannot take home with you.