Today we worked on making two kinds of wagashi, mizu-yokan (the jelly-like substance in the bamboo cups) and waka-ayu (the fish). The waka-ayu were hard to fold and wrap… But they somehow managed to come out nicely in the end!
This rollcake is one of my favorites. It was my first time using yogurt cream to frost the outside of one, too, and it was surprisingly easier than I thought it would be.