Learn to Craft Traditional Japanese Sweets (Manju and Warabi-mochi) at a Historic Kyoto Confectioner

Beloved Kyoto Fixture and Traditional Wagashi Maker for Over Three Centuries

Sasaya-iori is a storied producer of wagashi sweets that has been a fixture of Kyoto’s confectionery culture for more than three centuries since its founding in 1716. Over the course of its history, it has won the hearts of the common and the exalted alike, counting temples, shrines, tea ceremony masters, and even the Kyoto Imperial Palace as regular patrons. Today, it’s hard to find a local who hasn’t heard of it.

The highly accessible Bettei Villa Annex location, on the first floor of Hotel Emion Kyoto

The venue is Sasaya-iori’s Bettei Villa Annex location: a clean, expansive cafe space with high ceilings and plenty of elbow room, filled with natural light.

A design that deftly marries the brand’s 300+ years of history with crisp modern sensibilities

A Professional Craft Confectioner Offers a Demonstration and Lively Chat about the Art

At a special reserved counter tucked away in a corner of the shop space, begin with an entertaining talk from a Sasaya-iori confectioner on the history of traditional wagashi sweets.

Aya Okura, one of the instructors for the experience – craft confectioner and former English teacher

Kyoto wagashi confections have a distinct visual language, prizing abstract designs aimed at conveying an essence rather than a detailed form – like modern art that leaves itself highly open to interpretation. Dig in with a free spirit and an open mind like you might approach just such an art exhibit.

A wall scroll, traditionally an interior decor feature of Japanese tearooms

The wall scroll above the counter is a work by the chief priest of a temple with deep ties to the imperial family, at which Sasaya-iori confections are served as the temple refreshments. Learn all about Sasaya-iori’s history and place in the culture from such interesting stories and bits of trivia.

Get Hands-on Making Your Own Manju after a Close Observation of Professional Technique

With your newly deepened understanding of wagashi sweets, the time has come to give it a go making them yourself. In this experience, you’ll craft a traditional variation known as “joyo manju.” Bundled in an outer layer of soft, carefully steamed dough, the rustic tsubu-an sweet chunky red bean paste at its heart is Sasaya-iori’s signature filling. Working the manju dough requires good technique and an understanding of its properties, so this is a great opportunity to learn both from a professional.

Focus on the sensations in your palms and fingers as you build the bun, wrapping the filling in dough

Use your freshly-made dough to wrap the tsubu-an bean paste filling yourself, following the professional’s model and guidance. The thinner the skin, the more elegant the manju, according to Okura, so the thinness and evenness of the rolled dough is a test of the confectioner’s skill. Work with confidence under the guidance of a professional.

Arrange your rolled manju and steam them for about 10 minutes

Silky, Lustrous Warabi-mochi Made with Top Tier Craftsmanship

While the manju are steaming, your instructor demonstrates how to make warabi-mochi, starting with the highest quality flour of warabi (made from the brake plant, Pteridium aquilinum) and wasanbon domestic cane sugar. The perfect amount of water can only be determined to precision by feeling the texture as you go, so pay close attention to your instructor’s technique and commentary to get a sense of the instinct required.

Mixing and kneading techniques determine the texture and mouthfeel

The trick to a silky texture is constant kneading during cooking. The warabi-mochi will gradually become transparent, and the rising steam will fill with a subtle aroma – subtle sensory aspects of the confectionery process that normally only the confectioner gets to enjoy.

Deftly using a rice paddle and spatula to gather the mixture into a bite-sized pat

Tea Time with Traditional Treats, Freshly Made

It’s finally time to delight in your creations. Have a seat at the counter for your freshly made warabi-mochi alongside houji-cha roasted green tea. Traditionally, warabi-mochi is topped with kuromitsu brown sugar syrup and kinako roasted soy powder, but participants are encouraged to taste a first bite without them in order to appreciate the delightful mouthfeel and subtle sweetness of the wasanbon cane sugar.

Warabi-mochi and houji-cha tea: a perfect pair

Move next to the facility’s Urasenke school tea ceremony style tearoom. Sliding into the room through the miniature nijiri-guchi guest entrance transports you into a traditional space imbued with Japanese spirit. Delight in your handmade manju and matcha here.

Into the tearoom through its nijiri-guchi

Beginners need not feel intimidated by tearoom etiquette, since the instructor is also a master of tea ceremony and will provide detailed instruction. Enjoy your fresh-steamed manju and delectable matcha tea.

The moist fluffy texture of fresh-steamed manju is an incomparable treat

Plumb the Depths of Confectionery Culture with Craft Masters

Wagashi sweets are a cornerstone of Japanese leisure traditions. This experience with artisanal confectioners offers you the chance to delve into the rich history and techniques behind these traditions while enjoying their fruits with all five senses – a fresh new window into the thought, time, effort, and technique that go into these deceptively minimalist delectable munchies.

Witnessing the work and feeling the dedication enriches every bite

Fresh-made wagashi confections alongside matcha are sure to brighten your day and set the stage for a joyful chat with your companions. Step through this experience into the rich traditions and aesthetics of Japanese wagashi sweets.