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Japanese Confectionary and Matcha Workshop

Sold out
  • Sunday, December 10, 2017 2-5 PM
    The Line Hotel 3515 Wilshire Blvd.
    Los Angeles, CA 90010

    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

  • Sunday, December 10, 2017 2-5 PM
    The Line Hotel
    3515 Wilshire Blvd. Los Angeles, CA 90010
    213-381-7411 Ext: 3076

    *Please arrive 15 minutes early and check in at the Poketo store inside The Line Hotel. Valet parking is available at the hotel at a reduced rate of $12 for workshop attendees. Otherwise, there is offsite street parking available nearby.

    In need of a little post-workshop R&R? Book a room online at with code: POK3515 and receive a very special Friends and Family rate from Poketo.

    If you are no longer able to attend, we are able to provide online store credit only if the cancellation is made more than one week prior to the course date. Should you have any questions, or if this workshop is sold out and you would like to be put on a waiting list, please visit our Workshops FAQ's page or email
  • 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.