Wagashi: Japanese Sweets Making Class in Tokyo (5 Options)

If you need a break from exploring the bustling streets of Shibuya, why not learn to make traditional Japanese sweets in this class, which is only a short train ride from Shibuya Station? Wagashi are more than just sweets – they're expressions of art and the natural world that hold a special place in traditional Japanese culture, and you can discover more about their fascinating features from an expert. Choose the traditional sweet you'd like to make. If you love mochi's soft and chewy texture, you can make daifuku (mochi rice cakes filled with fruit) and sanshoku dango (skewers of colored sweet dumplings). If you love the creamy mouthfeel of sweet bean paste most, you can make bite-sized nerikiri (confectioneries made with sweet bean paste and glutinous rice flour). You can opt for longer, more in-depth classes to learn to make the dough for nerikiri and try coloring and molding techniques, or watch your host Kaoru conduct demonstrations of warabimochi (jelly-like treat covered in sweet soybean flour), isobe mochi (a salty-sweet mochi snack), and mochi ice cream. See Options below for more information (the default booking option will be a short mochi-making class in which you’ll make 2 pieces of fruit daifuku and 2 skewers of sanshoku dango to be served with green tea, matcha or hojicha.). Each course includes either green tea, matcha or hojicha (roasted green tea), and nerikiri-making courses include a short tea ceremony lesson where you can learn the basics behind this traditional art and make matcha green tea. Before each class, Kaoru, a certified instructor with over a decade of experience in wagashi and sugar craft, will introduce you to the history and importance of wagashi. She received her certification from the Wagashi Promotion Association of Japan and is dedicated to spreading traditional Japanese culture worldwide. Class sizes are small, so everyone can enjoy learning and cooking in Kaoru's cozy kitchen.