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WAGASHI, Japanese Sweets Cooking Experience in Tokyo

2016.08.11

Introduction

Arigato.kitchen wagashi cooking class offers traditional Japanese sweets making and Maccha green tea.
The attraction of Wagashi is not only enjoying its taste but also you can see and feel the season by the looking and ingredients. Let's enjoy eating and looking the Japanese sweets and have a relaxing time.

About Wagashi
Wagashi is an essential part of Japanese culture and tradition, that is, to enjoy as a treat and an art to express the passing seasons. Wagashi can be enjoyed with its appearance, such as the color and the form. For example, Wagashi in summer can express ‘coolness’ with a clear jelly to represent water or freshness to help getting through the hot and humid summer season. This is another way to learn Japanese traditional and actually experience it by cooking!

◆Menu
Wagashi and Maccha (Japanese Green Tea)

◆Wagashi Calendar in all Seasons
Spring
- March
Sakura Mochi - rice cake with bean paste wrapped in a preserved cherry leaf.
Botamochi - The steamed rice and a thick azuki paste is hand-packed around pre-formed
balls of rice.

- April
Hanami Dango - a Japanese rice cake ball made out of mochiko powder.
Sakura Yokan - a thick, jellied dessert made of red bean paste, agar, and sugar. It is usually
sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu
yōkan.

- May
Kashiwa Mochi - a rice cake wrapped in an oak leaf.
Ichigo Daifuku -a kind of Japanese confection consisting of a strawberry inside 'daifuku',
which is a rice cake stuffed with sweet bean paste.

Summer
- June
Anmitsu – Gelatin cubes and sweet bean paste with fruits.
Hydrangea Yokan – soft sweet bean jelly

- July
Milky way Yokan - The special Ama no Gawa (Milky Way) yokan celebrates Tanabata, the annual festival based on the legend in July
Warabi Mochi - Jelly-like confection made from bracken starch and covered or dipped in kinako, the sweet powder.

- August
Apricot Water Bun - Mizu (water) manjū is traditionally eaten in the summertime and
contains a flavored bean filling. The exterior of the mizu manjū is made with kuzu starch,
which gives the dough a translucent, jelly-like appearance.
Maccha Anmitsu -Gelatin matcha flavor cubes and sweet bean paste with green tea ice
cream.

Autumn
- September
Sweet Potato Yokan - Taste the flavours of Autumn with this sweet potato yokan dessert recipe. As traditional as
Japanese desserts come, this sweet treat combines sweet potatoes with sugar for
sweetness, salt and vinegar for flavour balancing, and agar for gelatinising without the need
for gelatin. These moreish treats are best enjoyed after dinner with a cup of hot green tea.
Ohagi - Ohagi, or botamochi, are sweet rice balls which are usually made with glutious rice. They are
commonly eaten during higan periods in spring and autumn. The name, ohagi, came from
autumn flower, hagi (bush clover) Traditionally, sweet rice balls made during the spring
higan are called botamochi which is named after spring flower, botan.

- October
Tsukimi Dango - Rice dumplings in appreciation for the harvest of grains.
Dorayaki - Cake with bean jam between two pieces of small pancakes.

- November
Kuri Zenzai - Sweet made with soft beans and chestnuts
Kuri Manju - Chestnut bun

Winter
- December
Black Sesami - It is used for winter Wagashi a lot of time.
Mame Daifuku – It is a Japanese confection consisting of a small round mochi, glutinous rice cake, with Anko, sweet paste made from beans.

- January
Oshiruko - Sweet bean soup with rice cake.
Kinako Ame -Soybean flour candy.

- February
Kusa Mochi - a rice‐flour dumpling mixed with mugwort.
Warabi Mochi -a jelly-like confection made from bracken starch and covered or dipped in
kinako. It differs from true mochi made from glutinous rice.

◆Price per person
1 person: 13,400 yen
2 or 3 persons: 6,700 yen
* Children younger than 3 years of age are free of charge.
* If you have the food to which you are allergic, you must tell us before you make a reservation.
* We can arrange for private lesson from 30,000 Yen per person. Please ask us for any request.

◆Cooking Class Open days
Mon-Wed-Fri: Morning class start at 9:30am / Afternoon class start at between 1〜3pm.
I can make your request whenever you like. Please ask me for any request about open day.

Tour Detail

Tour Style
This is a cultural experience program.
- Appointment only, for small groups system.
- Please note that there may be other participants.
- Programs are offered in English.

Meeting place: Shibuya area *The detail location will be followed after we confirm your booking.
Group Size
Min. 1 person
Max. 3 persons
*Please inquire us for 4 more persons
Duration
1.5~2 hours
Destination
Tour Itinerary
Morning Class : 9:30am-11am
Afternoon Class: Please choose from 1PM to 6PM
* Time it will vary depending on reservation status. *Ending time depends on the course content.

◆4 Steps! Cooking class flow
1. about class and Wagashi
2. Practices and Experience
3. Tasting and Discourse
4. Question-and-Answer session
What's Included
- Guiding and lesson fee
- All ingredients
What's not Included
- Transportation fee
Tour Tips
Booking process
1. Please contact us for availability through ‘BOOK IT’ button below.
2. We will check the availability and come back to you within 1 business day.
3. Payment request will be sent via Paypal website. (Credit card accepted)
4. Reservation is done upon receiving your payment. Confirmation e-mail will be sent to you.

Cancellation Policy

Reservations may be cancelled without charge up to 6 days prior to the program date.

Reservations cancelled less than 5 days before the program date will incur the following charges:

- 5 days in advance: 50% of the program charge

- Less than a day or no show: 100% of the program charge