A Journey into the Heart of Japanese Confectionery

As someone who has always been deeply fascinated by the intricate tapestry of Japanese culture, I found myself drawn to the art of wagashi, the traditional Japanese sweets that are as much a feast for the eyes as they are for the palate. My journey led me to Ota City, a serene enclave in the bustling metropolis of Tokyo, where I had the opportunity to immerse myself in the Mochi and Nerikiri Wagashi Cooking Class.

Upon arrival, I was greeted by Satoko-san, our gracious host and instructor, who welcomed us into her cozy home. The class began with a brief yet enlightening presentation on the cultural significance of mochi and nerikiri, setting the stage for the hands-on experience that awaited us. As someone who grew up in a multicultural household, I appreciated the depth of tradition and history that Satoko-san shared, reminding me of the rich cultural exchanges that have shaped my own life.

Crafting Delicate Sweets

The hands-on portion of the class was both challenging and rewarding. We began by making mochi from scratch, using glutinous rice flour to create the perfect texture. Satoko-san’s instructions were clear and patient, guiding us through each step with the expertise of a seasoned artisan. The process of shaping the mochi into strawberry daifuku and dango was a delightful exercise in mindfulness, requiring focus and precision.

For the nerikiri, Satoko-san had prepared the white bean paste filling and dough in advance, allowing us to focus on the art of shaping and decorating these delicate sweets. Using a triangle stick, we crafted intricate designs, including a charming hydrangea and a leaf with a ladybug motif. The experience was a testament to the beauty of Japanese craftsmanship, where even the smallest details are imbued with meaning and care.

A Taste of Tradition

As the class drew to a close, we gathered around to enjoy our creations with a bowl of matcha, which we whisked ourselves under Satoko-san’s guidance. The combination of the slightly bitter matcha and the sweet, delicate wagashi was a harmonious blend of flavors that encapsulated the essence of Japanese tea culture.

Reflecting on the experience, I was struck by the sense of community and connection that the class fostered. My fellow participants, including a sister duo and two other travelers, shared in the joy of learning and creating together. Satoko-san’s warmth and generosity extended beyond the class, as she offered advice on sourcing wagashi supplies and even helped us plan our next destinations.

Returning home, I found myself inspired to continue my wagashi journey, armed with the knowledge and skills imparted by Satoko-san. The downloadable recipes provided a helpful guide, and I relished the opportunity to recreate the dango mochi with confidence. While the nerikiri proved more challenging, the experience sparked a newfound appreciation for the artistry involved.

In the end, the Mochi and Nerikiri Wagashi Cooking Class was more than just a culinary lesson; it was a window into the heart of Japanese culture, a reminder of the beauty that lies in tradition, and an invitation to explore the world of wagashi with curiosity and respect.