Few Japanese treats are as satisfying as freshly made mochi. Soft, chewy, and pleasantly stretchy, this beloved rice cake has been enjoyed in Japan for centuries.

While it is often associated with traditional sweets, mochi is also used in savory dishes, making it one of the country's most versatile ingredients.

In this hands-on class in Tokyo, you'll discover the art of mochi making as you prepare three classic varieties from scratch using traditional recipes, ingredients, and techniques.

Along the way, your instructor will also demonstrate two additional favorites, giving you the chance to taste a total of five different kinds of mochi.

You'll make fruit daifuku, filled with seasonal fruit wrapped in soft mochi, as well as chewy dango and savory isobe mochi. You'll also watch live demonstrations of creamy ice cream mochi and delicate warabi mochi before sampling both. Enjoy your freshly made creations with a comforting cup of Japanese green tea.

Traditional Japanese sweets, known as wagashi, are often made with plant-based ingredients, making a wide variety suitable for vegans and naturally gluten-free. As you prepare these classic treats, you'll also gain a deeper appreciation for the ingredients, techniques, and traditions that have made wagashi an important part of Japanese food culture.

To make the class accessible to beginners, the mochi is prepared in the microwave. After the experience, you'll receive a tutorial video showing how to make mochi with a traditional steamer at home.

Seasonal fruit is used for the fruit daifuku. When strawberries are unavailable, other fruits such as pineapple may be used instead.