WAGASHI COURSE

[The course will no longer be available for enrolment from April 2025, but if you’ve already signed up, you can still attend the lessons until April 2026.]

Experience the rich culture of Wagashi, its history and story through the Wagashi Course. Learn the ingredients and different techniques on how you can make these delicate Japanese sweets easily at home.

Wagashi

JANUARY | JULY

Fruit Daifuku

A daifuku variation made using fresh fruits and nuts, flavoured with natural food powder like kinako (roasted soybean powder) and matcha powder.

3 types, 2 pieces each
Temari Nerikiri

A type of nerigashi inspired by temari (手毬), with pumpkin powder, cinnamon powder and yuzu peel flavoured fillings.

8 pieces

FEBRUARY | AUGUST

Mizuyokan Matcha & Hojicha

A softer version of yokan with higher amount of water, these versions are flavoured with matcha and hojicha powder and decorated with autumn leaf-shaped nerikiri skin.

2 types, 4 pieces each
Ajisaikan & Mizumanju

Treats for the summer, ajisaikan depicts blooming hydrangea in a refreshing taste, while the night sky-inspired mizumanju is flavoured with brown sugar.

2 types, 4 pieces each

MARCH | SEPTEMBER

Nerikiri - The Flowers Of Four Seasons

Nerikiri shaped in seasonal flowers of sunflower, camellia, hydrangea and pine using the bokashi technique (gradation shading of colours).

4 types, 2 pieces each
Sanshoku Kimishigure

Tricolour steamed manju made with white bean paste and egg yolk in pastel pink, yellow and green colours filled with red bean paste filling.

9 pieces

APRIL | OCTOBER

Satsumaimo Manju & Kurumi Yubeshi

Baked manju made with sweet potato flavoured white bean paste; rice cake filled with walnuts and has a fragrant ground black sesame taste.

6 pieces manju and 2 pieces yubeshi
Black Sesame and Soy Sauce Warabimochi Bamboo Charcoal Roll (Apr) / Matcha Roll (Oct)

Japanese-inspired roll cake with goma cream and soy sauce-flavoured warabimochi / Japanese-inspired roll cake with yuzu-scented matcha bean paste.

1 whole, 18cm length

MAY | NOVEMBER

Ohagi

Eaten during the autumn equinox and named after the autumn flower “hagi”, ohagi is a sweet rice ball usually made with domyoji glutinous rice and red bean paste.

7 pieces
Kokuto & Yomogi Manju

Filled with red bean paste, these steamed manju are made with kokuto sugar (Okinawan brown sugar) and yomogi (mugwort) respectively.

2 types, 5 pieces each

JUNE | DECEMBER

Uiro - Flowers & Gifts

A traditional wagashi made of rice flour and sugar with a chewy texture similar to mochi. Here, it is shaped like dainty flowers and gifts with chestnut and white bean paste filling.

2 types, 4 pieces each
Chestnut & Matcha Ukishima

A two-layered steamed cake with whole chestnuts sandwiched between matcha and chestnut flavoured white bean paste.

2 whole pieces

Wagashi Course

Menus change monthly,
member can finish 6 menus in 12 months

6 Lessons

valid for 12 months
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