Fermented Flavors: Make Japanese Amazake Desserts

Over ons

Did you know that Japan has the highest life expectancy in the world? One of the key secrets to this longevity lies in traditional Japanese fermented foods, which are deeply connected to both health and culture. In this unique cooking class, you’ll gain a deeper understanding of these ingredients—making your travel experience even more special. The class includes an in-depth lecture on Japanese fermented foods, exploring their history and health benefits, followed by hands-on cooking using simple recipes that are easy to recreate in your daily life.

Held in a convenient location just a short walk from Akasaka Mitsuke Station, the class runs for two hours—perfect even for busy travelers. This is a vegan-friendly class featuring two key ingredients: Amazake, a naturally sweet, traditional fermented rice paste made without sugar, and Sakekasu, a creamy byproduct of sake brewing that contains about 8% alcohol and is rarely found outside Japan. Both are highly nutritious and packed with flavor.

With a small group size limited to six participants, you'll enjoy a more personal and immersive learning experience. To top it off, the nearby Akasaka Hie Shrine offers a beautiful sightseeing opportunity before or after your class.

Menu

• Sakekasu Raisin Paste with Wheat Crackers: Cream cheese-like taste without dairy! Very tasty, fragrant aroma with the flavor of sake!

• Amazake Soy Yogurt Berry Jelly: Try this healthy and tasty jelly, perfect for summer!

• Shiratama Dango with Zunda: Shiratama dango is mochi-like rice balls, served with Zunda (Sweet Edamame Paste). 

• Shiratama Dango with Amazake Kinako (Japanese soy bean powder)

• Amazake Lemonade: Refreshing lemonade with a little sweetness of amazake!

• Green tea or seasonal tea.

Note

• Sakekasu, one of the ingredients used in the class, contains approximately 8% alcohol. Please refrain from driving after the class.
• For participants under 20 years old or those who prefer not to consume alcohol, we offer a banana-based alternative.
• Kindly inform us in advance if any participants are under 20 and/or if you would like the non-alcohol option.
• Let us know ahead of time if you have any food allergies or dietary restrictions.

Schema

• Arrival at the meeting point.
• Presentation of all ingredients and equipment slated for use.
• Start of the hands-on cooking session.
• Indulge in the culinary delights crafted during the class.
• End of the experience.