Wagashi Making Class by Keiko
- Cooking Menu
- ☆ ２types of ramen ☆ Gyoza ☆ Japanese sweets ☆ Matcha （I demonstrate a casual style of Tea Ceremony.Then you can make a bowl of matcha by your...
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We had a great time learning how to make ramen, gyoza and Japanese sweets with Keiko and will definitely be making the recipes again at home! The tea ceremony was also a really nice experience. Highly recommend this class!
Thank you, I had a great time
Keiko was a wonderful host and we can’t recommend her enough! Right from the second she picked us up from the train station we were greeted with kindness and hospitality, all the way through the cooking lesson and the tea ceremony at the end. The food was delicious and we learned a lot, and Keiko...
Best cooking experience we had! Keiko is such a lovely host and the food is absolouty delicious!!
We loved the cooking experience, thank you very much! It was very interesting to learn for us and enjoyable to be speaking with you. Arrigato!
On average wagashi making classes in Osaka cost ¥7000 per person (based on airKitchen prices).
All wagashi making classes in Osaka on airKitchen are offered in English.
Two kinds of Ramen and gyoza, Japanese Sweets and Matcha(Tea ceremony)!\r\n(halal/vegan acceptable) is popular with other travelers visiting Osaka.
Popular cheap wagashi making classes in Osaka include Mochi.
Some of the best wagashi making classes for vegans in Osaka include Two kinds of Ramen and gyoza, Japanese Sweets and Matcha(Tea ceremony)!\r\n(halal/vegan acceptable).
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.
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.
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.
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, 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.
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.
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.
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.
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.
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 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.
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" 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 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.
Another type of wagashi that makes use of chestnut is kuri mushi. It is a Japanese jelly cake flavored with azuki and chestnut.
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.
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.