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Vegan and Gluten Free Japanese Sweets Class: Summer Menu Experience Sydney

Learn how to create traditional Japanese wagashi sweets with a tea ceremony


Sumi Saikawa
Sumi Saikawa
(Sumi's Kitchen In Sydney)
5.0 (149)

2 hours Class size 1 to 6 guests

$80 (Afterpay available)

Sydney
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Food and Drink
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Cooking
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Japanese Cooking
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Japanese Culture
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Kid Friendly
Discover how to create traditional Japanese Wagashi and whisk powdered green tea at this fun Japanese desserts class in St Ives! These spring desserts are perfect if you're looking for vegan and gluten-free recipes.
Traditional Japanese sweets, known as Wagashi (literally Japanese confections), capture the essence of the four seasons. They are an artistic Japanese confectionery made by copying seasonal features. Wagashi is often served at tea ceremonies, but it also makes for a great sweet that can be consumed at any time of the day.
Wagashi can be categorized into three different types, such as Nama Gashi (fresh sweets), Han Nama Gashi (semi-baked sweets), and Higashi (dry sweets). In this class, your teacher will show you how to create the Nama Gashi – fresh sweets. They are the most well-known for their beautiful presentation and delicate taste. They are perfect for the gluten or vegan diet as they are made from rice flour, kuzu starch, beans, Japanese agar agar and sugar.
Class outline:
  • Learn how to make key ingredients, such as bean paste. (Demonstration only)
  • Create three types of spring wagashi.
  • Learn how to prepare, make, and drink matcha green tea during a Japanese tea ceremony.
Over the course of the two-hour, hands-on class, which is perfect for beginners and children over 10 years old, your teacher Sumi will guide you on how to prepare and make individual wagashi. This class is suitable for people who are Japanese sweets lovers and for gluten/vegan diets, follow a vegan lifestyle, or just have an interest in these desserts. To finish the class, you will participate in a relaxing Japanese tea ceremony.
Please note:
  • All ingredients will be gluten-free; however, the environment is not totally gluten-free.
  • Wear a mask during a lesson.
  • Two friendly dogs are on the premises, which will be kept outside during the lesson.
Cancellation policy:
Please note if you cancel your booking less than 24 hours before, you will be subject to a 30% charge for the ingredients fee. To avoid the cancellation fee, please provide cancellation notice at least 24 hours prior to your booking.

Please note: Public dates for this class require at least 3 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.

Knowledge required
This class is for anybody interested in Japanese sweets. Beginners are welcome
 
What you'll get
  • Three delicious Japanese wagashi sweets, such as "Hanabi - Firework, " "Himawari - Sunflower, " and "Suika - Water melon"
  • Taste matcha green tea
  • Great discussion with like-minded people
  • Insight into Japanese culture
  • 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, team building activity or hens party.

Suitable for adults, and kids (minimum 10 years old).

An adult must accompany any attending kids, and must pay for a separate ticket.

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.

Vegan and Gluten Free Japanese Sweets Class: Summer Menu location
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Your teacher

Sumi Saikawa
Sumi Saikawa
(Sumi's Kitchen In Sydney)

5.0 (149)

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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