Nerikiri and Mochi Wagashi Making Class in Bunkyo, Tokyo

In this experience, you will make three popular kinds of wagashi (traditional Japanese sweets): two mochi-based sweets (fruit daifuku and hanami dango skewers) and nerikiri confectioneries. Yuko, your host, will explain how seasons inspire wagashi designs and the significance of Japanese tea when making and enjoying these traditional sweets. Fruit daifuku, sometimes called fruit mochi, are soft, chewy treats that look stunning when strawberries are in season but are equally delicious when filled with other fruit. You will also try your hand at another iconic mochi treat (there’s even an emoji for it!), the tricolor sanshoku dango (consisting of three colorful dango balls on a skewer), also known as hanami dango because it is a popular snack during the cherry blossom season. You will also form delicate pieces of nerikiri wagashi, turning lustrous bean paste into shapes that are almost too pretty to eat. After the class, enjoy your treats and some fun conversation over tea, the traditional Japanese way. Yuko’s home sits between the Waseda and Edogawabashi Stations and has stunning views of the serene Kanda River. Yuko is a certified instructor by the Wagashi Promotion Association of Japan. She strives to create an engaging and relaxed atmosphere in each lesson, perfect for first-time wagashi crafters or small groups with children. Her husband, a native Australian, might drop by during tea time to make conversation!