Guide
The Seasonal Wagashi Making Class is a hands-on workshop held at the Shimantopia Kitchen Studio in Shimanto City, Kochi Prefecture. The instructors are from 'Oishi,' a historic confectionery shop with a three-generation legacy located in Nakamura Ichijo-dori. You will learn the delicate techniques of making high-quality traditional Japanese sweets.
In this approximately 1-hour program, you will create seasonal Nerikiri. You will be able to taste one piece on the spot and take the remaining three pieces home with you. It is a wonderful opportunity to experience traditional confectionery craftsmanship.
The main focus of this class is making seasonal Nerikiri. Nerikiri is a technique used to express the seasons through color and shape. For this session, the theme is the 'Sunflower.'
You will receive direct guidance from the instructors of 'Oishi,' a shop with three generations of history. Through the process of handling ingredients and shaping the dough, you will learn the fundamental steps of Wagashi making. A highlight is being able to taste your creation immediately, and you can also bring three pieces home to enjoy later.
The event will be held on Saturday, August 1, 2026. There are two sessions available:
Each session lasts approximately 1 hour.
The venue is the Kitchen Studio within Shimantopia.
| Item | Details |
|---|---|
| Venue Name | Shimantopia Kitchen Studio |
The event takes place at Shimantopia, a cultural and community hub in Shimanto City. Please check the official Shimantopia website for detailed access information.
Capacity is limited to 15 participants per session. Registration is on a first-come, first-served basis, so early booking is highly recommended. Children in elementary school or younger (up to 4th grade) must be accompanied by a parent or guardian. Please note that different fees apply for middle school students and above versus elementary school students.
Please prepare the following for the workshop:
As this is a cooking class, please wear clothing suitable for food preparation and bring an apron and towel for hygiene and work efficiency.