This spring Japanese wagashi sweet making workshop will feature sakuramochi, tsubakimochi  and kinton. Sakuramochi (cherry blossom mochi) is a salt cured cherry leaf wrapped around sweet mochi rice that has a center of sweet bean paste. The rice with bean paste is also placed between two camellia leaves and is called tsubakimochi. Kinton is a more formal style tea ceremony sweet. It is fashioned with different color strands of sweet bean paste. Seasonal variations are created using a different color palette. Easy to follow recipes and a video recording link will be provided to all registrants.