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$80 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
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Gift this class See class dates Join waitlist for new dates FAQs Something else
Gift this class See class dates Join waitlist for new dates FAQs Something else
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 5 days before the class
Q: How long does the class run for, and what's the price?
A: 2 hours, $80 per guest
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Vegan and Gluten-free Japanese Sweets Class: Christmas Menu
Learn how to make Christmas-themed traditional Japanese Wagashi (vegan and gluten-free)!
ClassBento donates
with every booking to
2 hours
1 to 6 guests
$80
(Afterpay available)
What you'll do
Discover how to create traditional Japanese Wagashi for Christmas in this beginner-friendly dessert class!Traditional Japanese sweets, known as Wagashi (literally Japanese confections), capture the essence of the four seasons. Wagashi can be categorised into three different types: Nama Gashi (fresh sweets), Han Nama Gashi (semi-baked sweets) and Higashi (dry sweets). In this Japanese cooking class, you will learn how to make the Nama Gashi—fresh sweets. Known for their beautiful presentation and delicate taste, this class focuses on making Christmas-themed Nama Gashi. Experience the joy of making a snowman, a Christmas tree and a Santa!Made from rice flour and beans, this is perfect for people who are gluten-free or vegan.Class outline:
- Learn how to make key ingredients such as Nama Gashi paste and bean paste.
- Learn how to create three Christmas Nama Gashi—Japanese fresh sweets.
- All ingredients will be gluten-free; however, the environment is not totally gluten-free.
- Two friendly dogs are on the premises; however, they will be kept outside during the lesson.
- This class does not include "Tea Ceremony"
celebration
See available dates, Request a private class or Gift
See booking options
Knowledge required
This class is for anybody interested in Japanese sweets. Beginners are welcome.
What you'll get
- Three delicious Japanese Nama Gashi---fresh sweets.
- The opportunity to socialise with like-minded people.
- Take-home recipes for everything you make.
- All tools and ingredients provided.
What to bring
Please bring your favourite apron, tea towels, mask and pen.
Suitable for
This class is great for individuals and couples as well as for a date idea or hens party.
This experience would also be a cool gift for her, gift for mum or gift for couples.
Location
St Ives Chase, NSW
Exact location is masked for privacy. You'll automatically get the specific address after booking.
Your teacher
I was born in a Zen temple in Kobe Japan, which was an amazing environment to grow up in as a little kid. I was always in the kitchen to help make shojin ryori with mum (Temple cooking) for as long as I can remember for the temple. This was where my curiosity and fascination of food came from especially its part to play in culture and role it plays to keep the body and mind healthy.From there, I graduated from university and worked as a dietitian in Japan for many years before meeting my husband and coming to Australia. My husband and I immigrated to Australia over 27 years ago now where we have made ourselves a family with 2 (not so young anymore) children. Now, I run lots of health oriented - cooking classes including "shojin ryori" for people living in Australia and Japan from all stages of life from the elderly to children.My meal style: I try to give to initiative to prepare the foods even in a busy life. I appreciate the foods and I try to make food which will make me be happy.
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