Hello everyone,
On August 1st, we held a Handmade Wagashi Workshop.
This time, we responded to participants’ requests and chose two popular treats: Warabi Mochi and Mitarashi Dango.
Both are traditional sweets that wagashi artisans usually make with great care in specialized shops.
Warabi mochi is typically kneaded over heat in a pot, and mitarashi dango is often made by pounding steamed dough using a mochi-making machine. But in this workshop, we introduced microwave-friendly methods so that participants could easily recreate these sweets at home.
Warabi Mochi Making
We started with the warabi mochi.
Participants mixed the ingredients and watched closely as the mixture thickened in the microwave.
As the dough became translucent and sticky, voices of surprise and delight filled the room—“Oh wow!”
Being careful not to get burned, everyone stirred the mixture thoroughly.
After coating the finished mochi with kinako (roasted soybean flour) and cutting it into bite-sized pieces, we had a batch of smooth, shiny warabi mochi ready to enjoy.
Mitarashi Dango Making
Next up was the mitarashi dango.
We used the microwave again to heat the dough, then kneaded and shaped it before skewering the dumplings onto bamboo sticks.
When it came time to grill the dango, everyone carefully adjusted the heat, watching over them patiently.
There were a few moments when the dumplings stuck to the grill, but even those little hiccups became part of the fun.
Finally, we made a sweet and savory soy-based sauce and coated the perfectly grilled dumplings to complete our mitarashi dango.
The Joy of Freshly Made Wagashi
More than 10 people joined this workshop, and the atmosphere was lively and full of energy.
Many participants were surprised during the tasting, saying things like:
“I had no idea freshly made wagashi could be this delicious!”
It reminded us again that fresh, handmade sweets really are the best.
For the children, it was also a chance to discover something new—like how ingredients change form and texture. It must have felt a bit like a science experiment!
Above all, I hope everyone enjoyed not only the delicious results but also the process of making wagashi by hand.
To everyone who joined us—thank you so much!
I’ll continue to introduce seasonal wagashi and share the joy of making and pleasure of eating through future workshops.
Let’s enjoy another fun wagashi moment together sometime soon♪