Make 2 Kinds of Mochi Sweets in Tokyo: Dango & Daifuku

Make colorful Japanese wagashi at a home confectionary class in Tokyo. Join Satoko, an instructor from the Wagashi Promotion Association of Japan, for a lesson in the art of daifuku and dango – two traditional Japanese mochi sweets! Experience flow: Brief class and recipe introduction Presentation: History and cultural significance of mochi Recipe demonstration by the teacher Make seasonal fruit daifuku and sanshoku dango Photo opportunity Enjoy your handmade treats Meet Satoko, a bilingual instructor who loves sharing the art of Japanese sweets (wagashi) from her Tokyo home. During nearly 25 years spent abroad, she traveled to over 30 countries, savoring diverse cuisines. Her culinary journey began when she opened her wagashi-making school to offer guests an authentic Japanese experience. She holds qualifications as a certified Food Sanitation Supervisor by the Tokyo Metropolitan Government and as an Instructor for the Wanaha Artfood Association and the Wagashi Promotion Association Japan, reflecting her commitment to providing high-quality, authentic wagashi classes. After a demonstration by your teacher, roll up your sleeves and make two traditional Japanese wagashi. First up, fruit daifuku: a juicy fruit wrapped in sweet mochi (glutinous rice) dough (strawberry, pineapple or kiwi are typically used for the filling). Sanshoku dango is a visually stunning treat that combines three colored mochi dumplings on a skewer. You’ll prepare, color, shape, and boil the dango, then skewer and enjoy your colorful dumplings. If you're hungry for more, select the option package below to include a demonstration by your host on how to make three types of mochi: mochi ice cream (yukimi daifuku), warabimochi, and isobeyaki.