Wagashi Japanese Sweets Class: Make Daifuku Mochi

Learn how to make this popular and simple Mochi sweet in Chatswood



2 hours Class size 1 to 6

label $130 (or 4 payments of $32.50 Afterpay)

Get creative in the kitchen and learn how to make Wagashi Japanese sweets at this hands-on dessert making class with Culinary Studio Dekura!

Over two hours, you'll learn how to make traditional Japanese Mochi sweet filled with fruit in the middle, a white or red sweet bean paste and a delicious Mochi outside.

This class will teach the basics on how to make this Japanese sweet and give you the confidence to make many more.

At the end of the class, enjoy your Wagashi with a hot cup of green tea and take home all of your delicious leftovers!


Knowledge required
Beginner-friendly.
 
What you'll get
  • Enjoy your Daifuku with complimentary green tea.
  • Bring home leftover Daifuku made at the class.
What to bring
Please wear closed-toe shoes.
 
Location

369 Penshurst Street, Chatswood NSW

Wagashi Japanese Sweets Class: Make Daifuku Mochi location
Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (430)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.

After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.

In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.

Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.

He is the author of several Japanese cooking books and cooking videos.

In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.

In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.

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