Perfect for matcha lovers and anyone with a sweet tooth, this hands-on workshop will teach students to make traditional Japanese Wagashi, or tea confections. Under the guidance of expert confectioners Terumi Koga and Rinko Kimono, the class will craft both matcha chocolate-covered fruit truffles and Rakugan, a sweet made from rice flour and powdered sugar.
These handmade treats will then be served alongside matcha tea as students learn how to perform a Japanese tea ceremony, relaxing together and enjoying everything they’ve made as well as bring them home to give out as Christmas gifts to friends and family.
You’ll also receive a 15% off discount at the Poketo shop in the lobby as well as all future workshops.
This is a great workshop for team-building and for the whole family. Please read our Workshop FAQ for more info
Terumi Koga is an artist whose work focuses on both Wagashi (Japanese confectionery) and floral impressions. Having studied in both Japan and the U.S., Terumi’s work fuses elements of both traditions, creating imaginative and detailed confections, the recipes for which have been featured in various web publications. In 2014, she established “Dinette,” her Southern California-based series of bread and confectionery classes, where she shares her inspiration and experience with students of all ages, creating inventive and original new recipes on a regular basis.
Rinko Kimono is a Japanese cultural curator, creative director and event organizer, as well as the author of 16 books on topics ranging from Japanese confectionery to kabuki theater and Japanese culture as a whole. Based in San Diego, she hosts a variety of workshops designed to introduce and share Japanese cultural traditions with communities as far reaching as LA, New York, Thailand and Italy. Her latest book, “Photographic Kabuki Kaleidoscope” is available in both English and Japanese.
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