Guida
The Seasonal Wagashi Making Class is a hands-on workshop held at the Shimantopia Kitchen Studio in Shimanto City, Kochi Prefecture. The instructor is from 'Oishi', a historic Japanese confectionery shop with three generations of history located in Nakamura, Ichijo-dori. You will learn authentic techniques for creating beautiful seasonal sweets.
In this approximately 1-hour program, you will craft seasonal 'Nerikiri' (sculpted bean paste sweets). You will enjoy one piece on the spot and can take the remaining three pieces home with you. It is a wonderful opportunity to touch the traditions of Japanese confectionery.
The main focus of this class is making seasonal Nerikiri—a technique used to express the seasons through color and shape. This session will feature a 'Sunflower' theme.
You will receive direct guidance from an instructor at 'Oishi', a shop with a three-generation history. Through the process of handling ingredients and shaping the dough, you will learn the essential steps of Wagashi making. A highlight is the ability to taste your creation immediately after finishing. Additionally, you can take three pieces home to enjoy the flavors 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 located within Shimantopia.
| Item | Details |
|---|---|
| Venue Name | Shimantopia Kitchen Studio |
Shimantopia is 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 please apply early. Children (4th grade elementary school and below) must be accompanied by a guardian. Please note that fees differ for middle school students and above versus elementary school students.
Please prepare the following for your participation:
As this is a cooking class, please wear clothing suitable for food preparation and bring an apron and a towel.