Wagashi Making Class in Osaka

35 Wagashi Making Classes


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

New Year Wagashi

  • Hishi Hanabira Mochi

    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

    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

    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

    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

    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

    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

    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

    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

    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 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

    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

    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.

Why Taking a Wagashi Making Class in Osaka is a Must-Do

Alter Tokyo, Osaka, is the second-largest city in Japan. Osaka is a famous tourist spot in Japan, and every year thousands of tourists visit this city. The architecture, shopping centers, nightlife and street food in Osaka are some of its main attractions. The street food available in Osaka tastes good, and all types of Japanese food items are available in Osaka. Wagashi (famous Japanese sweet dish) is also readily available in the city. Wagashi is made from wheat, red beans and sugar. Unlike other desserts, cream and butter aren’t used to prepare Wagashi. The presence of natural ingredients such as wheat and red beans makes Wagashi a nutritious sweet item. Wagashi is deeply associated with Japanese culture. In Osaka, Wagashi is served with tea or coffee. For foreigners, Wagashi is a unique food item. They want to know the recipe of Wagashi. It is the best idea to join Wagashi making class in Osaka. These cooking classes will help you learn the original method for making Wagashi.