Join a wagashi making experience in Kyoto. Craft seasonal nerikiri and traditional sweets with a master artisan, then enjoy them with matcha or take home as souvenirs.
Introduction｜Discover Wagashi Making in Kyoto
Join a special wagashi (traditional Japanese sweets) making experience in Kyoto, where you can create your own beautiful jo-namagashi—the delicate confections often served at tea ceremonies. These edible artworks reflect seasonal flowers and scenery, and making them by hand is a truly memorable cultural activity.
At the workshop, a professional wagashi artisan will carefully guide you step-by-step, so even beginners can enjoy the process with ease. In this 75-minute session, we made three types of jo-namagashi such as “nerikiri,” as well as a special dry sweet known as “kizato. You can enjoy your finished sweets on the spot with a bowl of matcha, or take them home to share with friends—both options are available.
Seasonal Motifs in Japanese Sweets
For May, participants could choose from a variety of seasonal themes such as satsuki azalea, peony, hydrangea, green plum, loquat, iris, and sweetfish.
I chose iris, peony, and satsuki azalea for my designs. Each piece required thoughtful layering of colors and careful shaping, making it clear how much importance is placed on nature and the changing seasons in Japanese culture.
The Secret of Sugar in Wagashi
The ingredients used in wagashi are surprisingly simple: sugar, rice flour, glutinous rice flour, and beans. Yet, the depth of flavor and beauty achieved with just these components is truly incredible.
The dry sweet kizato (raw sugar sweet) we made uses sugar derived from sugarcane that’s only partially refined. This leaves behind minerals and molasses, giving it a rich, mellow flavor.
Slightly brown in color, this sugar is commonly used in yokan (jelly sweets), anko (sweet red bean paste), and other simmered confections.
Another essential sugar in the wagashi world is wasanbon—a premium fine sugar made only in Shikoku (Sanuki and Awa regions) from a rare sugarcane variety called chitto.
It melts delicately on the tongue and delivers a refreshing, cooling sweetness. Wasanbon is often used to make uchigashi, pressed dry sweets that are not only delicious but visually stunning. These sweets pair wonderfully not just with green tea, but also with coffee or black tea.
Small, light, and elegant—these make perfect souvenirs that are sure to delight anyone.
Why Try a Kyoto Wagashi Making Experience?
Experience the joy of holding a season’s beauty in the palm of your hand. Don’t miss this unique opportunity to connect with Japanese culture through traditional sweets.
Pair your sweets with tea culture—see our guide to Furoshiki, Japan’s Wrapping Cloth and discover how presentation and taste go hand in hand.
Basic information (check before visiting)
| Item | Details |
|---|---|
| name | Kanshundo East Store – Wagashi Workshop |
| category | Traditional Japanese Sweet Making Experience |
| Location | 511-1 Chayacho, Higashiyama-ku, Kyoto 605-0931 (in front of Toyokuni Shrine) |
| Access | 5 minutes south on Kawabata Dori, 3 minutes east on the corner of Ganjido Honten |
| Business Hours | 9:00-18:00 (store hours) |
| regular closing day | January 1 |
| admission fee | ¥3,300 |
| Approximate time required | Approx. 60-75 min. |
| Official Site | https://www.kanshundo.co.jp/class/ |
| Phone number | 075-561-1318 |
| remarks | Also available at Saga-Arashiyama classroom (Tel: 075-861-5488) |
Please check the official website for the latest information.
