Two New Year’s wagashi sweets served during the Japanese tea ceremony will be made during the workshop. They pair well with matcha, steeped tea and coffee. Hishihanabiramochi is a traditional Kyoto New Year's sweet with a soft outer gyuhi (mochi) skin folded over candied burdock root and miso flavored sweet bean paste. This is a favored wagashi by the Urasenke tradition of tea. Joyomanju is a steamed sweet made with nagaimo (mountain yam), rice flour and sugar covering a center of sweet red bean paste. Easy to follow recipes will be provided. The video recording will be provided to all registrants.