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Hyper Japan Festival Japanese Cooking Workshops 2025
Hyper Japan Festival Japanese Cooking Workshops 2025
Hyper Japan’s Japanese Cooking Workshops 2025, specifically the Wagashi-Making Masterclass, is a highlight of the Hyper Japan Festival, the UK’s premier celebration of Japanese culture, held from July 18 to 20 at Olympia Events in London. This masterclass offers participants an immersive opportunity to learn the traditional art of wagashi, delicate Japanese confections integral to tea ceremonies and seasonal celebrations. Led by experienced instructors, the workshop combines hands-on practice with cultural insights, making it ideal for beginners and enthusiasts eager to explore Japanese culinary heritage. Attendees will craft their own wagashi, gaining skills to recreate these sweets at home while appreciating their aesthetic and historical significance.
What You Will Learn
Participants will learn the essential techniques for creating wagashi, focusing on nerikiri, a moldable confection made from white bean paste and glutinous rice flour. You will master kneading and shaping the dough to achieve a smooth, pliable texture suitable for intricate designs. The workshop teaches how to use natural food colorings to create vibrant, seasonally inspired hues, such as pink for cherry blossoms or orange for autumn leaves. You will practice forming wagashi into traditional shapes, reflecting Japan’s appreciation for nature and transience. The class also covers preparing anko, a sweet red bean paste, and balancing its sweetness for authentic flavor. Beyond technical skills, you will explore wagashi’s role in Japanese tea ceremonies, learning how to pair confections with matcha for a harmonious experience. The workshop emphasizes the philosophy of simplicity and mindfulness, encouraging participants to appreciate the artistry behind each piece. By the end, you will have crafted several wagashi and gained confidence to experiment with designs at home.
Lesson Structure
The masterclass, lasting approximately 1.5 to 2 hours, is structured to provide a comprehensive yet accessible learning experience. It begins with a short lecture on wagashi’s cultural and historical context, connecting the confections to Japanese traditions like the tea ceremony. The instructor then demonstrates key techniques, such as mixing ingredients, coloring dough, and using molds or freehand shaping. Participants move to hands-on practice, working in small groups to create two to three nerikiri pieces under expert guidance. The instructor offers personalized feedback to refine shaping and decorating skills. The session concludes with a mini tea ceremony, where participants enjoy their wagashi with freshly prepared matcha, learning basic tea etiquette. The workshop is designed for all skill levels, conducted in English, and fosters a relaxed, interactive atmosphere. Questions and photography are encouraged, allowing participants to capture their creations.
Materials Used
All materials are provided to ensure a seamless experience. The primary ingredients include shiro-an (white bean paste), mochiko (glutinous rice flour), and sugar for the nerikiri dough. Natural food colorings, such as matcha powder or red beet extract, are used to achieve delicate shades. Traditional tools include wooden kashigata molds for shaping, small knives for detailing, and brushes for applying color. Bamboo tea whisks and bowls are provided for the matcha component. The ingredients are vegan and gluten-free, making the workshop inclusive. Participants receive a take-home recipe card and a guide to sourcing wagashi ingredients in the UK, along with containers for any uneaten creations.
YouTube Channel
For further exploration, the YouTube channel “Japan by Food” provides engaging tutorials on wagashi and other Japanese culinary arts. Visit their channel at https://www.youtube.com/@JapanbyFood for accessible recipes and cultural insights.
Brief History of Wagashi-Making
Wagashi, or Japanese confections, boasts a rich history dating back to the Nara period (710–794), when simple rice-based sweets were used in Shinto rituals. The Heian period (794–1185) introduced Chinese confectionery techniques, refining mochi and bean paste recipes. During the Muromachi period (1336–1573), wagashi became integral to the tea ceremony, emphasizing seasonal motifs and aesthetic harmony. Nerikiri, developed in the Edo period (1603–1868), allowed artisans to craft intricate, nature-inspired designs, symbolizing Japan’s transient beauty. Unlike Western desserts, wagashi prioritize plant-based ingredients, minimal sweetness, and balance with matcha’s bitterness. Rooted in wabi-sabi principles, wagashi reflect simplicity and impermanence. Today, wagashi artisans blend tradition with innovation, maintaining their cultural significance in festivals, tea ceremonies, and daily life, captivating global audiences with their artistry.
Paul (Poison Fish) Manjyu Woodman
