Wagashi: Kiku (Chrysanthemum) from Nerikiri dough.
Nerikiri dough is wrapped around a bean paste filling to create a sweet that looks like kiku, a flower. Participants get to make two different types of sweets using traditional wagashi tools.We teach them how to make from dough easily at home using microwave.
Tea Ceremony : Green tea or Houji tea
The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.
The Japanese tea ceremony is a centuries-old tradition closely tied to Zen Buddhist principles, and a popular way to experience Japanese culture. There are several variations on this ritual. At its base, powdered green tea (matcha) is prepared and served in accordance with strict rules. Oftentimes, wagashi (Japanese sweets) is served alongside the bitter green tea.
Wagashi Issho is a classroom conveniently located in central Kyoto that introduces participants to traditional Japanese confectionery.
Sweets have been part of life in Japan for thousands of years.
They appear as offerings at festivals and religious ceremonies, are served at traditional tea gatherings and are, of course, enjoyed as everyday snacks.
At Wagashi Issho, you can learn to make these popular treats as well as the delicate confections of chado – the Way of Tea – which has shaped the development of Japanese confectionery.
Watch an experienced teacher show you how to make wagashi from scratch.
Make the sweets under expert supervision.
Taste the confections together with a cup of tea from award-winning Kyoto tea merchant Rishouen. Participants will make enough sweets to sample in class and to take home with them. Recipes in English will also be provided.
Yasue
★★★★★ (4)I trained as a wagashi craftsman after graduating from the food science and nutrition programme of the agriculture faculty at Kinki University.
I opened my own wagashi school, Wagashi Issho, in 2008. I also teach at the Kyoto branch of the NHK Culture Center. I have been studying tea in the Urasenke tradition for more than 25 years and is certified as an associate professor (jun-kyoju).
The closest station
Shijyo Station
How to get to the station?
From Shijyo Station: 0mins
Exact location provided after booking.
Ami Hallie Ishii, Canada
★★★★★とても優しく、丁寧にクラスをして頂いてありがとうございます！楽しかったし、おいしかったです！良い思い出になりました。
Jun 2022
Mabel, Singapore
★★★★★Ms Yasue is very friendly and encouraging to us when we are learning to make the sweets! We had a lot of fun!
Dec 2019
Charlotte, Australia
★★★★★Fantastic meal, great cooking class, enjoyable conversation, wonderful host, nice package. It made my vacation interesting.
October 2019
Isabella, United Kingdom
★★★★★I have traveled to a lot of places and experience many cultural exchange packages but i must confess that this takes the price for best experience ever. great conversation with my host and amazing food. It is a do again
October 2019
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Response from Yasue
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Yes, Wagashi Classes : Kiku (Chrysanthemum) from Nerikiri dough & Japanese tea(Green tea or Houji tea) has a vegetarian option.
It costs 6300 per person.
Up to 4 people can join Yasue's cooking class.
Duration of this cooking class is 1 hours.
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.
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