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.



Sui-ren Nerikiri

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.

2 types, 3 pieces each
Matcha Roll

A moist Japanese-style matcha roll cake wrapped with light yuzu-scented matcha bean paste.

1 whole, 18cm length


Imo Kintsuba

A kind of Japanese sweet called “kintsuba” that uses plenty of sweet potatoes, then coated with a light batter and pan fried.

9 pieces
Kuri Manju

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.

2 types, 4 pieces each


Pan-Fried Kusa Mochi

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.

10 pieces

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.

2 types, 3 pieces each


Sakura Nerikiri

Express the spring scenery with cherry blossoms in two elegant forms using wagashi tools such as the triangular stick.

2 types, 3 pieces each
Sakura Mochi

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.

2 types, 4 pieces each


Kiku Nerikiri

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.

6 pieces
Steamed Chestnut Yokan & Karukan

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.

2 pieces, 12cm x 7.5cm each


Asa-tsuyu & Ryokuyo Nerikiri

Wake up to summer with fresh and short-lived morning dew as well as lush green leaves with delicate shaping.

2 types, 3 pieces each

Also known as floating island, it is a light layered steamed cake made with smooth sweet bean paste, eggs and flour.

2 pieces, 12cm x 7.5cm each

Wagashi Renewal (Commencing in Oct 2023)

January | July

Fruit Daifuku

A daifuku variation made using fresh fruits and nuts, flavoured with natural food powder like kinako (roasted soybean powder) and matcha powder.

3 types, 2 pieces each
Temari Nerikiri

A type of nerigashi inspired by temari (手毬), with pumpkin powder, cinnamon powder and yuzu peel flavoured fillings.

8 pieces

February | August

Mizuyokan Matcha & Hojicha

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.

2 types, 4 pieces each
Ajisaikan & Mizumanju

Treats for the summer, ajisaikan depicts blooming hydrangea in a refreshing taste, while the night sky-inspired mizumanju is flavoured with brown sugar.

2 types, 4 pieces each

March | September

Nerikiri - The Flowers Of Four Seasons

Nerikiri shaped in seasonal flowers of sunflower, camellia, hydrangea and pine using the bokashi technique (gradation shading of colours).

4 types, 2 pieces each
Sanshoku Kimishigure

Tricolour steamed manju made with white bean paste and egg yolk in pastel pink, yellow and green colours filled with red bean paste filling.

9 pieces

April | October

Satsumaimo Manju & Kurumi Yubeshi

Baked manju made with sweet potato flavoured white bean paste; rice cake filled with walnuts and has a fragrant ground black sesame taste.

6 pieces manju and 2 pieces yubeshi
Black Sesame and Soy Sauce Warabimochi Bamboo Charcoal Roll (Apr) / Matcha Roll (Oct)

Japanese-inspired roll cake with goma cream and soy sauce-flavoured warabimochi / Japanese-inspired roll cake with yuzu-scented matcha bean paste.

1 whole, 18cm length

May | November


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.

7 pieces
Kokuto & Yomogi Manju

Filled with red bean paste, these steamed manju are made with kokuto sugar (Okinawan brown sugar) and yomogi (mugwort) respectively.

2 types, 5 pieces each

June | December

Uiro - Flowers & Gifts

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.

2 types, 4 pieces each
Chestnut & Matcha Ukishima

A two-layered steamed cake with whole chestnuts sandwiched between matcha and chestnut flavoured white bean paste.

2 whole pieces

Wagashi Course

Menus change monthly,
member can finish 6 menus in 12 months

6 Lessons

valid for 12 months