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WAGASHI, Japanese Sweets Cooking Experience in Tokyo


Introduction 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!

Wagashi and Maccha (Japanese Green Tea)

◆Wagashi Calendar in all Seasons
- 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.

- 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.

- 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

- 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
2~4 persons: 8,000 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
Morning class start at 10:00am (Meeting time: 9:45am)
Afternoon class start at 2:00pm (Meeting time: 1:45pm)

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.
Please choose your requested time slot:
10AM or 2PM

Address: 4-16-12 Minami-Aoyama, Minato-ku,Tokyo
Address: 3 Chome-15-3 Uehara, Shibuya-ku, Tōkyō-to 151-0064
Information will be followed after the booking.

Group Size

Min. 1 person
Max. 6 persons


2~2.5 hours

Tour Itinerary

Morning Class : 10:00AM
Afternoon Class: 2:00PM

◆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. (Credit card accepted)
4. Reservation is done upon receiving your payment. Confirmation e-mail will be sent to you.

- Fees shall be paid through Credit Card. Currently no other payment method is accepted.

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