Each class is approximately 2 hours long. Participants will learn about the different types of wagashi in Japan and will experience making several items of their own. This experience is suitable for beginners and focuses on technique, design, and enjoying the process of making sweets together.
We will enjoy a bowl of matcha tea together after making the sweets and students can take with them the items they made. Boxes will provided for packaging the sweets.
You will learn to:
- Shape and color seasonal wagashi
- Work with traditional ingredients and tools
- Understand basic wagashi design and aesthetics
- Language of instruction: English
- Level: Beginner-friendly (no experience required)
Location: Atami, Japan (accessible from the Tokaido Shinkansen-bullet train) (Exact address provided after booking).
The two-hour classes are available Monday through Friday, tailored to fit your schedule.
Hands-On Japanese Sweets Workshop
This wagashi-making experience in Atami is fully hands-on and beginner-friendly. My teaching style is clear, supportive, and easy to follow, using concise and well-structured recipes.
This class offers insight into Japanese culture and everyday life, shaped by more than 20 years of living in Japan. The lessons take place in Atami, conveniently located on the Tokaido Shinkansen (bullet train) line, making it easily accessible from Tokyo, Yokohama, and Osaka.
The surrounding area features local cafés, small shops, supermarkets, shrines, and Atami’s famous hot springs, perfect to visit before or after your wagashi lesson.
All of the Kodama Tokaido Shinkansen trains (i.e. bullet train) stop at Atami station. Atami station can be easily reached either from Tokyo, Shinagawa, Osaka or Kyoto cities since all of these stations are on the Tokaido Shinkansen Line. Please check https://wagashikitchen.my.canva.site/ for more details. I will meet you at Atami station and we will travel together by taxi to my home.
Use the East Exit towards the Yokohama Arena to walk towards class.
You will pass a building filled with restaurants on your way to class.
You'll see the front of the temple as you enter the street to go up the hill to class.
Kathy
Thank you for your interest in my class. I'm Kathy, a long-time resident of Japan and a native English speaker. It's my pleasure to extend a warm welcome to you in my home in Atami, where visitors can indulge in a delightful experience of wagashi, traditional Japanese sweets.
With many years of experience teaching Western sweets to Japanese students, I'm excited to offer the same hospitality to visitors in Japan.
You'll have the opportunity to sample various types of wagashi paired with delicious Japanese green tea. Moreover, we'll engage in hands-on sessions to create beautiful wagashi.
My teaching approach is friendly and easy to follow, with concise and comprehensible recipes.
Beyond the culinary experience, I'm eager to share insights into Japanese culture accumulated over my two-decade journey here. My home in Atami is conveniently located on the Tokaido Shinkansen Line (i.e. bullet train), offers a glimpse into everyday life in Japan.
Thank you for your consideration and I look forward to welcoming you to my class and embarking on this sweet journey together.
The closest station
Atami Station
How to get to the station?
From Atami Station: 45mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 2 hours.
Up to 6 people can join Kathy's cooking class.
Yes, Wagashi: Hands-On Creation and Tasting Adventure of Japanese Sweets has a vegan option.
It costs 8000 per person.
Please go to Atami Station which takes 45 mins from Atami Station. Then Kathy (host) will pick you up there!
Yes, Wagashi: Hands-On Creation and Tasting Adventure of Japanese Sweets has a vegetarian option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
