Japanese Sweets: Mochi, Daifuku and Wagashi Class

Over ons

The class will begin with making the Nerikiri dough made from sweet white bean paste, sugar and mochi powder, then proceed to coloring and shaping the dough. The course will finish with tasting your creations with a bowl of matcha green tea. You can also take the wagashi home in a box.

Nerikiri dough is made from kidney bean paste and Mochi. The dough is soft and glutinous. Easy to mold into various shapes like flowers and leaves.You will learn to make Mochi dishes including Strawberry Daifuku, Warabi Mochi using tofu and Nerikiri wagashi. The class is served with Matcha Tea Ceremony. 

Located in central Tokyo, this is the place where you will be able to enjoy cooking in a cozy and friendly atmosphere.

Menu

Japanese most popular desserts

• Strawberry Daifuku Mochi (2 pieces)
• Three Color Dango/Mochi on skewers (2 pieces)
• Nerikiri Wagashi (2 pieces)
• Matcha Green Tea

(Strawberries may be replaced by other fruits depending on the season)
If you are interested in Wagashi Class please click here

Schema

Morning Class:

• 10:00 am: Class starts - Presentation on the cultural significance of Mochi
• 10:30 am: Demo & hands-on making 3 color dango
• 11:00 am: Demo & hands-on making strawberry daifuku
• 11:30 am  Demo & hands-on making nerikiri wagashi
• 12:00 pm: Tasting session with matcha green tea
• 12:30 pm: End of the class

Afternoon Class:

• 2:00 pm: Class starts - Presentation on the cultural significance of Mochi
• 2:30 pm: Demo & hands-on making 3 color dango
• 3:00 pm: Demo & hands-on making strawberry daifuku
• 3:30 pm  Demo & hands-on making nerikiri wagashi
• 4:00 pm: Tasting session with matcha green tea
• 4:30 pm: End of the class