We welcome Claudia from Cafe Cloudywaaa will be teaching and making Dango with us!
Sweet Japanese dumplings made with Glutinous rice flour. They are round in shape and are usually served with 3 to 5 on a skewer. They are remarkably versatile and are used to mark special occasions with different flavours and colours.
In our workshop we will make many types of dango together; Hanami Dango to celebrate Cherry Blossom season, Kinako Dango made with Toasted Soy bean Powder, Anko Dango with red or white bean paste and fresh spring fruits, and Mitarashi Dango made with tofu dumplings and sweet soy sauce glaze.
At the end of the workshop we will have collectively made many beautiful skewers of Dango to enjoy together with green tea.
Cafe Cloudywaaa is a micro confectionery business run by Claudia Capocci in Totnes, UK.
Claudia is a trained pastry chef and a self taught, eternal apprentice of Wagashi Japanese Sweets. She also holds a Fine Arts Degree from Central Saint Martins.
She specialises in favourite foods, childhood happiness, and alchemy as a box of miniaturised worlds.
