Experience the rich culture of Wagashi, its history and story through the Wagashi Course. Learn the ingredients and different techniques on how you can make these delicate Japanese sweets easily at home.
Lotus flower blooming on water has a mysterious power to calm one’s heart. The imagination of lotus flower and lotus leaf is presented using the nerikiri-making method.
A moist Japanese-style matcha roll cake wrapped with light yuzu-scented matcha bean paste.
A kind of Japanese sweet called “kintsuba” that uses plenty of sweet potatoes, then coated with a light batter and pan fried.
Made by wrapping bean paste made with chestnuts in a wheat flour and egg dough, learn to shape them in two variations that resembles chestnut.
A rice cake confectionery that has a unique scent from the mugwort mochi dough, wrapped with red bean paste and pan-fried for a slightly crispy texture.
Learn to make two types of mochi skin using two methods, with one wrapped with salted red bean paste and another with black sesame bean paste.
Express the spring scenery with cherry blossoms in two elegant forms using wagashi tools such as the triangular stick.
Enjoy the Kanto and Kansai style of Sakura mochi that has their own delicious mix of flavours and texture. You will learn how to handle pickled sakura flowers and leaves as well as various wagashi ingredients.
A noble flower that has been valued for its auspiciousness and used as a decorative flower for the New Year, craft them using special scissors and cutting technique.
A sweet bread steamed in two layers, with the bottom layer made of sweet bean paste and chestnuts and the top layer made of rice flour and grated Japanese yam.
Wake up to summer with fresh and short-lived morning dew as well as lush green leaves with delicate shaping.
Also known as floating island, it is a light layered steamed cake made with smooth sweet bean paste, eggs and flour.
A daifuku variation made using fresh fruits and nuts, flavoured with natural food powder like kinako (roasted soybean powder) and matcha powder.
A type of nerigashi inspired by temari (手毬), with pumpkin powder, cinnamon powder and yuzu peel flavoured fillings.
A softer version of yokan with higher amount of water, these versions are flavoured with matcha and hojicha powder and decorated with autumn leaf-shaped nerikiri skin.
Treats for the summer, ajisaikan depicts blooming hydrangea in a refreshing taste, while the night sky-inspired mizumanju is flavoured with brown sugar.
Nerikiri shaped in seasonal flowers of sunflower, camellia, hydrangea and pine using the bokashi technique (gradation shading of colours).
Tricolour steamed manju made with white bean paste and egg yolk in pastel pink, yellow and green colours filled with red bean paste filling.
Baked manju made with sweet potato flavoured white bean paste; rice cake filled with walnuts and has a fragrant ground black sesame taste.
Japanese-inspired roll cake with goma cream and soy sauce-flavoured warabimochi / Japanese-inspired roll cake with yuzu-scented matcha bean paste.
Eaten during the autumn equinox and named after the autumn flower “hagi”, ohagi is a sweet rice ball usually made with domyoji glutinous rice and red bean paste.
Filled with red bean paste, these steamed manju are made with kokuto sugar (Okinawan brown sugar) and yomogi (mugwort) respectively.
A traditional wagashi made of rice flour and sugar with a chewy texture similar to mochi. Here, it is shaped like dainty flowers and gifts with chestnut and white bean paste filling.
A two-layered steamed cake with whole chestnuts sandwiched between matcha and chestnut flavoured white bean paste.