Wagashi is a traditional Japanese confectionary that has evolved into an art form. It is often made from natural ingredients usually derived from grains, beans and fruit.

Wagashi appeals to all of the senses. The four seasons are very important and often the names and flavours of Wagashi will evoke one of the seasons.

There are several types of Wagashi.

Namagashi are soft and delicate and can contain fruit jellies or sweetened bean paste.
Yokan is a thick jellied sweet made of bean paste, kanten and sugar.
Manju are steamed buns filled with bean paste.
Monaka are thin wafers in flower shapes with an azuki bean filling.
Higashi are made from glutinous rice flour, sugar and starch mixture and pressed into moulds.

Our workshops will be held by Yukiko Hirano who made the beautiful Wagashi on this page. There is a limit of 8 students per class.