Daifuku Mochi (Please choose from the following)
- Strawberry Daifuku Mochi
Strawberry wrapped in sweet bean paste and rice cake
- Mochi Ice Cream
Ice Cream wrapped in Rice Cake
- Three Color Dango
Rice cake balls on skewers
In this online cooking class, you will get to know how to make two kinds of popular mochi dishes.
In the comfort of your own kitchen, you will learn the tricks to handle the soft mochi and eat them at the end.
You will need to prepare some ingredients before the class and make or buy the sweet bean paste (anko) if you choose the strawberry daifuku
Strawberries (if you choose the strawberry daifuku)
Red Bean Paste or White Bean Paste (if you choose the strawberry daifuku)
Ice Cream of your choice (if you choose Mochi Ice Cream)
Glutinous Rice Flour (Mochiko or Shiratamako)
Non Glutinous Rice Flour (Joshinko or Rice flour for baking)
Red food coloring and Green food coloring (or matcha powder)
Potato Starch or Corn Starch
Microwavable bowl or Tupperware
Bamboo Skewer or Toothpick
Hi, my name is Miyuki. I've been teaching cooking at my home since 2014. As a certified nerikiri art instructor, I've been teaching the art of nerikiri together and Mochi making at my home to people from around the world. I also hold diploma courses for anyone who would like to learn this art in depth. I've lived abroad in 3 countries and have traveled to almost 40, and I love to entertain people. Being a mother of two children, I also know how to teach children to enjoy this course as well.
The closest station
How to get to the station?
From Shibuya Station: 5mins
Exact location provided after booking.
Yes, Online Mochi Making Class has a vegan option.
It costs 3800 per person.
Yes, Online Mochi Making Class has a vegetarian option.
Up to 6 people can join Miyuki's cooking class.
Duration of this cooking class is 1.5 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.