Japanese mochi rice cakes are incredibly versatile. Filled with fruit, for example, their soft, pillowy texture and juicy core busts in flavor, a combination known as fruit daifuku.

A convenience store staple, mochi ice cream is another popular snack, favored for its chewiness. And then there’s warabi mochi: gelatinous mochi squares with soybean flour, a powdery treat topped with syrup.

Commonly served by threes on a skewer, dango dumplings, not technically mochi but similar in flavor and ingredients , are firmer and more dense. Hanami dango (also known as three-color dango) are a cute kind of dango skewers treat in which the flavors and colors of the dumplings mirror those of the spring.

Although relatively easy to find in Japan, all these treats taste better homemade.

In this class in Yokohama, you’ll learn about the fascinating world of mochi firsthand as you learn to make fruit daifuku and hanami dango skewers under the guidance of a local instructor in their home kitchen.

Then, you’ll watch your host prepare mochi ice cream and warabi mochi for you to enjoy. Once you’ve taken photos and eaten all four types of sweets, you can pick your favorite to make again back home using the downloadable recipes provided by your host.

After the experience, feel free to explore this lesser-known neighborhood packed with hidden gems.