Make colorful Japanese wagashi in a home confectionery class in a quiet Tokyo neighborhood. Join Satoko, a professional instructor from the Wagashi Promotion Association of Japan, for a hands-on lesson in daifuku and dango, two traditional mochi sweets.

Your class begins with a brief introduction to the recipes, followed by a presentation on the history and cultural significance of mochi. Satoko will then demonstrate the techniques needed to create these traditional treats.

After watching her in action, you’ll roll up your sleeves to make seasonal fruit daifuku and sanshoku dango. Fruit daifuku are juicy fruits wrapped in soft mochi, typically featuring flavors such as strawberry, pineapple, or kiwi. Sanshoku dango consists of three colorful mochi dumplings skewered together. You’ll prepare, color, shape, boil, and skewer them, with plenty of photo opportunities along the way to capture your creations.

Finally, enjoy your handmade treats and savor the results of your effort.

Satoko is a bilingual instructor passionate about sharing the art of wagashi. During nearly 25 years abroad, she traveled to over 30 countries, exploring diverse cuisines. She opened her wagashi school to offer guests an authentic Japanese experience and holds qualifications as a Food Sanitation Supervisor by the Tokyo Metropolitan Government, as well as being an instructor for both the Wanaha Artfood Association and the Wagashi Promotion Association of Japan.

For those who want to explore further, an optional package adds a demonstration of three additional mochi types: mochi ice cream (yukimi daifuku), warabimochi, and isobeyaki.