1. What is Noshiume Honpo Satoya?

・A long-established store with over 200 years of history

Founded in 1821, this Japanese sweets shop has a history of over 200 years.

The company was founded when the founder, who had roots as the official physician of the lord of Yamagata Castle, developed and sold sweets made from noshiume, which was used as a tonic.

Quoted from the homepage

Noshiume, made using a unique method using locally ripe plums, has been passed down for generations as a Yamagata specialty confection.

Nowadays, the counter is lined with a variety of sweets, including not only noshiume, but also fresh sweets that showcase the artisan’s skills, and neo-Japanese sweets that incorporate the flavor of Western confectionery.

The criteria for selecting ingredients for each sweet is whether they are suitable for our children to eat.

Satoya’s sweets are made using only safe and reliable ingredients, and continue to evolve while preserving tradition in Yamagata, a city with many discerning palates.

・Traditional techniques combined with a young sensibility. The eighth generation continues to take on new challenges

The eighth-generation owner, Shintaro Sato, will be teaching us how to make Japanese sweets.

With a free-spirited approach, we bring out the potential of Japanese sweets and create new specialty confections.

They also collaborate with local cafes, sake breweries, and koji shops to offer new ideas based on Japanese sweets.

“I started the workshops on making Japanese sweets because I felt a sense of crisis,” says Sato.

“The custom of visiting people and bringing mid-year and year-end gifts to say hello was commonplace some time ago, but it’s now fading away. Children are also losing opportunities to eat Japanese sweets. I felt that something had to be done about this, and that’s what prompted me to start this business.”

Now, he is in high demand for school events and children’s club gatherings.

Sometimes he even goes by bicycle to places that would take nearly an hour to get there by car.

“I want everyone to love Japanese sweets,” he says, and his desire remains unwavering.

2. Sweets making experience

・Sweets making experience begins

This time, we will be making three items: two types of nerikiri (high-quality fresh sweets) that incorporate the colors of the seasons, and one free-form creation.

The time required is about an hour and a half.

Dianthus (left) and chrysanthemum flowers

I was so excited to learn that I could make authentic Japanese sweets myself!

In front of me are the tools. The box on the right contains the scissors used to make chrysanthemum flowers.

・Making nadeshiko

First, Mr. Sato will demonstrate, and then each student will make their own.

Let’s start with nadeshiko.

The necessary peach and yellow dough is already prepared.

To prevent the dough from drying out, the unused portion was wrapped in plastic wrap.

Knead the dough and roll it out into a palm-sized circle, then top with koshian paste.

“Be careful not to create a crack in the middle of the dough. People with moist palms tend to make the dough stick.”

Sato-san was full of interesting stories, and the work progressed in a relaxed atmosphere.

Next, wrap it around the entire bag with one hand and quickly turn it with the other hand to close it.

Place the closed edge downwards and make a round shape. Once you’ve done this, it’s time to finally shape it.

Use a triangular stick to draw the lines of the petals.

Since dianthus has five petals, make grooves to divide them into five equal parts.

The angle is determined by feel. This may be the most stressful part.

“When drawing lines, start from the bottom. Make sure to draw all the way to the middle so that the lines meet.”

Next, make the petals. Using your index finger and thumb, pinch each petal and, while pressing firmly with the pad of your thumb, slide the petal in a curving motion.

“The line has disappeared,” said the student.

“It’s okay, it’s okay!” says Sato kindly. Gradually, the shape takes on a three-dimensional appearance like a flower petal!

Make small cuts on the edges of the petals to make them look like dianthus flowers. Finally, top with yellow nerikiri to complete.

・Making chrysanthemum flowers

Now that you’ve gotten used to it, try making a chrysanthemum flower. Use Japanese scissors to create the jagged edges of the petals.

The ingredients are three colors of dough and red bean paste.

Add light blue and purple shading colors to the white dough and knead it. This creates a gradation. This is a method called “inner shading.”

Just like with nadeshiko, spread it flat, fill it with bean paste, and roll it into a ball.

Turn it over and you can now move on to making the petals.

The first row will have 17 petals. Turn the petals so that the tops are facing your thumb, and cut five rows in total.

“It’s not difficult. You just need rhythm and concentration,” says Sato.

That said, it seems quite difficult to cut the petals while keeping them balanced as they get longer and wider.

The first step tends to be too big, and if it snakes around, the goal will not match up once you’ve completed the circle.

Be careful, as you may become distracted and end up gripping the handle too tightly.

The first row is larger, and the width of the cut gradually decreases from the next row.

It seems that you can get a neat finish by keeping your elbow fixed and holding the scissors at an angle.

Sato’s skill in placing the petals perfectly at the apex is a testament to the professionalism of his work.

• Free creation

The last one will be a free design, and you can design it however you like.

The sample they made was a dog with a slightly pitiful expression.

When creating an animal, we start by deciding on the skeleton.

“I create the base of the skeleton so that the mouth sticks out a little, then I add the nose and ears.

The expression changes depending on whether the ears are erect or drooping.”

The students’ free creations were Asahi Town’s character Pink Usahi and the popular Great Toucan at Kahoku Town Children’s Zoo.

·Finish!

And here are the finished sweets.

Even though the dianthus and chrysanthemum flowers are made from the same materials, it’s fun to see how each one expresses their own individuality.

“It’s perfect!” said Sato. The result was so good it was almost a shame to eat it.

3. Summary

Making Japanese sweets is a workshop where adults can lose themselves in thought.

This is a valuable experience where you can experience the techniques of a confectioner and make authentic Japanese sweets.

For tourists, it will be a chance to enrich their time in Yamagata, and for locals, it will be an opportunity to learn more about Yamagata culture.

“I would be happy if you could come to love Japanese sweets through this experience. If you have the opportunity, please come and participate,” said Sato in a message.

4. Basic Information

Japanese sweets making experience
Activity fee
① Material fee (including bean paste, tools, and take-out cups)
Individual participation type
Three types per person: 2,000 yen
*Each tool will be provided.
*
Parent-child events
Two types for a parent-child pair: 2,500 yen
(One set of two types will be made for each parent and child, for a total of four sets.)
* 1,000 yen for each additional person in a group
Example: 2 parents and 1 child (total of 3 people): 2,500 yen + 1,000 yen = 3,500 yen
*Tools are shared between groups
*If there are individual participants such as teachers, the fee will be 1,500 yen per person.
*
② Travel expenses (if held outside Yamagata City): Approximately 3,000 yen.
*Please consult separately depending on the scale and distance
Payment must be made in cash on the day of the event .
Receipts are available.
*
Time required
Approximately 90 minutes
Dates and experience details
Please check the calendar on the Satoya website to see what days are available (Japanese only).
*
Inquiry/Application
✉ otoiawase@satoya-matsubei.com