Learn Traditional Confectionery from a Professor of Bifu Style Sencha Tea Ceremony – Tea Ceremony and Confections Included

An Initiation into the Art of Wagashi Confectionery

Arakicho, part of the Yotsuya area, is a chic old town neighborhood within walking distance of three different train stations. It still retains a hip retro vibe bespeaking its history as a bustling nightlife district, and the Onnoza cultural salon fits right into this milieu. Cafe by day and lounge by night, Onnoza also hosts classes and events focused on traditional cultural practices like calligraphy, shamisen music, sencha tea, kimono dressing, Nihon-buyo dance, and etiquette.

A tatami room used for lessons, rehearsals, and dinner parties

In this experience, a whole tatami room of Onnoza is set aside just for the confectionery lesson led by Setsufu Shiomi, the establishment’s proprietor, who is also a retired geisha and professor of the Bifu style of sencha tea ceremony dating back to the Taisho era (1912-1926) – as well as the one who makes the sweets served in the classes and tea ceremonies performed here. It’s hard to imagine anyone more suited as a guide into these traditional delights.

Onnoza proprietor Setsufu Shiomi, professor of Bifu style Sencha Tea Ceremony

A Chance to Create and Learn

Shiomi offers attentive instruction in a number of wagashi confectionery recipes that she has mastered and innovated on over the years, including some just like her mother used to make for her as a child. This is a rare opportunity to venture out beyond the typical popular wagashi shop classics like nerikiri and get to know these tasty traditional treats on a deeper, home-style level. Shiomi also chooses some more forgiving recipes for beginners, so they are easy to recreate at home.

Traditional wagashi embraces the joy of unadorned simplicity

Full of elegant poise, the culturally erudite Shiomi is an excellent teacher, sharing the history and cultural background to each recipe she introduces. She also sends you home with printed handouts that cover the specifics of the recipes you practiced during your visit.

Shiomi shares expert knowledge through fascinating, accessible talks

Forget the Clock and Lose Yourself in Confectioner’s Joy

As you begin the experience, learn all about the ingredients and processes as you instantly put that new knowledge into practice with your hands. Among the varieties of authentic home-style confectionery you’ll craft is unpei, a dry sweet made from a simple blend of kanbai-ko (baked pulverized mochi powder), powdered sugar, and water. This mixture only needs to be colored and molded, with no heating necessary.

Shaping unpei harkens back to the childhood joy of playing with clay

The trick to making great unpei is in managing the moisture content. Its texture and flavor are also affected by the thickness to which the dough is molded. Although the basic steps themselves are simple, Shiomi notes that it’s the little things that determine the quality of the finished product. Pay close attention to the fine details of her techniques.

The coloring and dying steps offer a chance for some personal flare

Master your Favorite Wagashi

In addition to crafting unpei, you can also select from a wide variety of other wagashi to learn to make. One such example is the sesame-sugar coated shiratama dango dumpling, made using silken tofu in place of the usual water. As a result, these dumplings hold a moist and soft texture for an extended period of time, accented by the aroma of ground sesame and the crunchy texture of sugar rolled within.

Crisp, chewy, and mildly sweet sesame sugar shiratama dango

Yamaimo kinton is another you’re sure to want to remember, a delicate soft confection of yamaimo mountain yam characterized by an elegantly mild sweetness.

Yamaimo Japanese mountain yam yields a delightfully smooth texture and gentle aroma

Top Tier Tea and Handmade Sweet Treats

When the confectionery experience is over, enjoy your fresh-made sweets alongside exceptional tea brewed by Shiomi, a professor of sencha tea ceremony and an expert on tea quality. Sencha tea ceremony differs from matcha tea ceremony in its more relaxed approach, and the joy of casually enjoying handmade wagashi alongside the freshly-brewed delicious tea. This is also a great time to chat with your host and teacher.

A ceremony-style cup of sencha or gyokuro

While Onnoza hosts a variety of classes and events, learning to craft traditional wagashi sweets with your own hands as you hear about their history and cultural background is a unique experience exclusive to Wabunka. The confection recipes you learn here all use easy-to-source ingredients, making them perfect surprises for entertaining guests at home. Why not let Setsufu Shiomi teach you how to incorporate sweet Japanese tradition into your home hospitality from now on?

Discover confectionery tradition