Experience the unique sweet culture of central Japan in this hands-on workshop near Nagoya Station.

Unlike typical wagashi classes in Tokyo or Kyoto, this experience focuses on the regional confectionery traditions of Aichi Prefecture, an area known for its long-standing fermentation and bean-based food culture.

During this 90-minute small-group class, you will prepare two seasonal Japanese sweets using traditional ingredients such as glutinous rice flour and premium sweet red bean paste. Depending on the season, you may make strawberry daifuku, sakura mochi, or colorful dango.

As you shape and assemble your sweets, your instructor will explain how seasonal ingredients, climate, and local food traditions influence wagashi in this region of Japan.

After the sweets are completed, you will learn how to whisk matcha using a bamboo whisk. You may choose to prepare traditional matcha tea or matcha green tea, and enjoy it together with your handmade creations.

Your instructor, Yuka, is both a culinary specialist and a licensed nutritionist. In addition to teaching techniques, she explains the balance of sweetness and bitterness in Japanese cuisine and the cultural meaning behind seasonal sweets.

This is a fully interactive workshop , not a demonstration. All ingredients and tools are provided, and an English recipe will be given so you can recreate the experience at home.

Conveniently located near Nagoya Station, this experience offers a regional perspective on Japanese sweets that differs from standard tea ceremony programs.