Make Japanese Sweets with Demonstration at Wagashi Issho, Kyoto

Wagashi Issho: Conveying the Charms of Traditional Japanese Sweets

Helmed by Yasue Miyazaki, a wagashi artisan who has been involved in the development of countless well-known and beloved Japanese confections, Wagashi Issho is a studio for traditional sweets-making workshops. 

Thanks to word of mouth, as well as media and event appearances, this studio has been gaining attention in recent years for its delectable and dainty seasonal sweets. With classes being held in small groups and its growing popularity, Wagashi Issho is known to be difficult to secure a reservation for — even among Japanese locals.

A recognized figure in the world of wagashi product development, Ms. Miyazaki has a down-to-earth, approachable demeanor that’s well-suited for teaching wagashi-making.

The appeal of Ms. Miyazaki’s wagashi-making workshop lies in the opportunity to savor intricately detailed wagashi on the spot, right as soon as they’re made. Ms. Miyazaki is passionate about conveying the unique charms of fresh, handmade wagashi. Warm and heartfelt, they’re made with love and passion, so to speak.

Wagashi-making utensils and tableware are neatly lined up at Ms. Miyazaki’s brightly lit studio.

The studio’s design — modern but inspired by traditional Japanese aesthetics — conveys openness, while natural light streaming in from the latticed windows imbibes the studio with a feeling of tranquillity. Such a relaxing ambiance will put anyone at ease while creating wagashi with Ms. Miyazaki, whose teaching style involves having students watch up close as she demonstrates each step in the wagashi-making process.

Capturing the Essence of the Season Through Wagashi

Pictured below is a piece of wagashi called “nerikiri.” The inspiration behind it is the chrysanthemum, which is a floral emblem in Japan. Nerikiri dough is wrapped around a bean paste filling to create a sweet that looks like kiku, a flower chrysanthemum. Participants get to make two types of nerikiri sweets using some traditional Wagashi tools.

Wagashi: Kiku (Chrysanthemum) from Nerikiri dough.

As Ms. Miyazaki will carefully explain and demonstrate the details, there’s no need for total beginners to feel intimidated. At Wagashi Issho’s introductory workshops, there are no expert-level techniques involved; anyone can assemble the ingredients to create wagashi. 

The challenge lies in replicating the recipe at home, but with Ms. Miyazaki’s guidance and your own copy of the recipe to keep, it’ll be a feasible one. In thinking up which recipes to introduce at her workshops, Ms. Miyazaki places importance not only on appearance and taste, but also on the difficulty level of the steps involved, as well as the ease with which a non-professional can successfully replicate the recipe at home. Her original recipes reflect her skillfulness and expertise as a wagashi artisan.

Refined Tea Time with the Perfect Blend for the Occasion

Kyoto-style wagashi with just the right amount of sweetness goes perfectly well with green tea from Uji, a town in Kyoto that’s famous for producing some of Japan’s finest tea. At this workshop, sweets are served with tea from Rishouen, an award-winning, family-run tea shop in Uji that has cultivated a long relationship with Wagashi Issho. Every month, Ms. Miyazaki procures teas from Rishouen to go with the sweets she plans to make.

With the right blend of Japanese tea to go with your sweets, your appreciation of wagashi will increase by leaps and bounds.

Wagashi that expresses the essence of the season is an art form in itself, and that is why Ms. Miyazaki is particular about tableware and elegant presentation. She will give you pointers on tableware selection and on arranging desserts. Try incorporating Ms. Miyazaki’s advice at home, when you try making wagashi on your own!

After taking photos of nerikiri you made, it’s time to relax and indulge. While engaging in pleasant conversation with Ms. Miyazaki, take the opportunity to deepen your understanding and appreciation of wagashi. 

Delighting Guests with Extraordinary Desserts 

The “Issho” in “Wagashi Issho” uses the kanji characters for “one” and “happiness.” Ms. Miyazaki explains that she chose this name for her studio because she hopes to leave her wagashi-making students with even just one bit of happiness. “I’d like them to carry a little bit of happiness with them when they return home,” she says. Indeed, how can students not leave feeling accomplished, inspired, and — of course — happy after creating their own dessert plate laden with delightful sweets?

Unravel the history behind this wagashi as you learn to make it!

Once this experience has wrapped up, you’ll receive a special booklet with the recipe you just made, so that you can recreate it at home. And if you immensely enjoyed the experience and can’t get enough of wagashi, come back another time.

Look back on the memory of your time at Wagashi Issho, and try your hand at making wagashi yourself.

If you’re looking for an innovative wagashi-making workshop, during which you’ll learn not only classic foundational techniques, but also some clever new ways to enjoy these traditional sweets, look no further. Add some joy and color to your day by crafting these elaborate confections with Ms. Miyazaki.