Wagashi Making Class in Kyoto

FAQ About Wagashi Making Classes in Kyoto

• How much does it cost to join a wagashi making class in Kyoto?

  On average wagashi making classes in Kyoto cost ¥5155 per person (based on airKitchen prices).

• Which wagashi making class is popular in Kyoto?

  Wagashi Classes : Flowers from Nerikiri dough & Japanese tea(Green tea or Houji tea) is popular with other travelers visiting Kyoto.

• What is the best cheap wagashi making class in Kyoto?

  Popular cheap wagashi making classes in Kyoto include Wagashi Classes : Flowers from Nerikiri dough & Japanese tea(Green tea or Houji tea).

• Which wagashi making classes are offered in English in Kyoto?

  All wagashi making classes in Kyoto on airKitchen are offered in English.

Let's Learn About Tea Ceremony Before Joining a Tea Ceremony Experience in Kyoto!

More Cooking Classes in Kyoto Other Than Wagashi Making Classes

• 

  Sushi

  27 cooking classes

• 

  Ramen

  15 cooking classes

• 

  Okonomiyaki

  10 cooking classes

• 

  Tempura

  3 cooking classes

• 

  Takoyaki

  8 cooking classes

• 

  Udon

  3 cooking classes

You Can Join Wagashi Making Classes Not Just in Kyoto

• Tokyo

  43 wagashi making classes

• Osaka

  11 wagashi making classes

• Hokkaido

  2 wagashi making classes

• Fukuoka

  4 wagashi making classes

Other Travelers Interested in Wagashi Making Classes in Kyoto Also Looked At:

• 

  Tokyo

  405 cooking classes

• 

  Osaka

  182 cooking classes

• 

  Kyoto

  139 cooking classes

• 

  Fukuoka

  60 cooking classes

Let's Learn About Wagashi Before Joining a Wagashi Making Class in Kyoto!

New Year Wagashi

• Hishi Hanabira Mochi

  Hishi hanabira mochi have a light pink hue and are shaped like a flower petal. Inside the layer of mochi is anko (sweet bean paste) and a strip of gobo (burdock). It is enjoyed during new year celebrations and tea ceremonies.

Spring Wagashi

• Sakura Mochi

  Consisting of light pink mochi and anko, sakura mochi is wrapped in a pickled cherry blossom (sakura) leaf that gives it its namesake. There are regional differences in how this wagashi is prepared, but it is commonly enjoyed in the spring – particularly during Hina Matsuri, also known as Doll's Day or Girl's Day.

• Hanami Dango

  This colorful sweet is enjoyed during sakura season in Japan – "hanami" is the Japanese word for cherry blossom viewing. Three small, differently-colored mochi balls are skewered on a stick: one pink, one white, and one green. Different natural ingredients are used to color the mochi.

• Hina Arare

  Another popular dessert enjoyed during Hina Matsuri is hina arare. This treat consists of dry, tri-colored rice puffs that are white, pink, and green.

• Hishi Mochi

  Hishi mochi, yet another type of wagashi enjoyed on Hina Matsuri, is a layered rice mochi cake. Like hanami dango and hina arare, the colors of the three layers of mochi are pink, white, and green.

• Kusa Mochi

  Literally translating to "grass mochi," kusa mochi is a Japanese spring treat that derives its name from its green color. It is sometimes filled with anko.

• Kashiwa Mochi

  This wagashi is enjoyed on Children's Day, which takes places on the fifth of May each year. The mochi is filled with anko and wrapped in kashiwa (oak) leaves, which symbolize the prosperity of the younger generations.

• Chimaki

  Another Japanese sweet enjoyed on Children's Day is chimaki. Thought to have been influenced by Chinese dumplings, this wagashi consists of a rice dumpling wrapped in a leaf and steamed. There are both sweet and savory chimaki variations, distinguished by their fillings.

Summer Wagashi

• Kuzukiri

  Refreshing kuzukiri is a sweet and refreshing way to battle Japan's summer heat. The transparent noodles are made from water and kudzu powder, and are often served alongside a black sugar syrup to add a sweet flavor.

• Mizu Yokan

  Yokan is a traditional, jellied Japanese dessert made of anko, agar, and sugar. Mizu yokan is a variation that contains a greater ratio of water – "mizu" means "water" in Japanese. This lends itself to a yokan that is softer and lighter than regular yokan.

• Mizu Manju

  Mizu manju is a traditional summer treat that consists of anko filling and an exterior layer made of kuzu starch and water. The kuzu starch creates a semi-translucent outer layer that has a jelly-like texture when cooled.

Autumn Wagashi

• Ohagi

  Made of mochi covered with an outside layer of chunky red bean paste, ohagi is a simple but sweet treat enjoyed in the fall.

• Tsukimi Dango

  "Tsukimi" refers to the tradition of autumn harvest moon viewing in Japan. Tsukimi dango is a type of wagashi enjoyed during these festivities, consisting of white rice dumplings. At its most traditional, 15 of these rice dango are stacked on top of each other in a pyramid shape when served.

• Kuri Manju

  Kuri manju is a baked bun that contains white bean paste and chestnut. Sometimes the chestnut is mixed into the white bean paste, and other times a whole chestnut is used. This is a popular fall wagashi because chestnut season is during autumn.

• Kuri-Mushi Yokan

  Another type of wagashi that makes use of chestnut is kuri mushi. It is a Japanese jelly cake flavored with azuki and chestnut.

Winter Wagashi

• Oshiruko

  Oshiruko is a tasty and warm wagashi that is enjoyed during Japan's cold winters. It is composed of mochi balls swimming in a sweet azuki bean porridge.