Seasonal Wagashi Sweets Making Class w/ Matcha in Nagoya

Far from being a simple sweet, wagashi carries a long history of tradition and ceremony. These traditional Japanese confectionaries combine an appreciation for nature with subtle sweet flavors and designs reflecting the seasons. Wagashi pair well with matcha green tea and other bitter drinks, and in this wagashi-making class, you’ll get to savor both! After a brief introduction, you’ll learn about the wagashi ingredients, like glutinous rice flour and sweet red bean paste. Under the guidance of your enthusiastic and passionate hosts Yuka and Hitomi, you’ll get to work making three types of seasonal wagashi. Then, they’ll teach you how to whip up some fresh matcha so you can savor both the sweet and the bitter with your classmates and hosts. Yuka and Hitomi are cooking specialists and licensed nutritionists dedicated to sharing Japanese culture through food. Both studied at various culinary institutes across Japan and have traveled extensively abroad. As a testament to their devotion to cultural exchange, they’ll supply you with a take-home recipe booklet to help you recreate these delectable sweets for friends and family. Experience flow: Meet your hosts at Takaoka Station or go directly to the cooking studio (5-min walk from Takaoka Sta.) Class and recipe introduction Explanation of wagashi ingredients Class begins! Make three seasonal wagashi sweets. Typically, the menu includes ichigo daifuku (mochi filled with strawberry and sweet bean paste), hanami dango (three colorful dango dumplings on a skewer), and sakura mochi (subject to change depending on availability and seasonality) Make matcha green tea Take photos to commemorate your experience