Making Wagashi Accessible to All
The Wagashi Promotion Association Japan is dedicated to sharing Japanese culture through hands-on wagashi-making experiences for international visitors to Japan.

​A Single Bite That Tells the Story of Japan
​Wagashi—refined, seasonal, and deeply rooted in Japanese aesthetics—offers more than visual beauty. It tells a story of nature, tradition, and mindfulness.
Yet, despite its cultural richness, wagashi remains relatively unknown outside Japan. It is often perceived as something exclusive—crafted only by highly trained artisans.
We believe it is time to change that perception.

Our vision is to evolve wagashi from something to admire into something to create, experience, and share. We imagine a world where people everywhere can make wagashi in their own kitchens—connecting with Japan’s seasons and cultural sensibilities through a hands-on experience.

A Naturally Global Sweet
Wagashi holds unique relevance in today’s global landscape.
Many varieties are: made with simple, accessible ingredients, plant-based by nature.
Rice flour is often used which makes it naturally gluten-free. These characteristics make wagashi suitable across a wide range of dietary, cultural, and religious preferences

Beyond its elegance, wagashi represents an inclusive and adaptable food culture—one that can resonate across borders.

At the Wagashi Promotion Association Japan, we focus on teaching wagashi through approachable, home-friendly recipes. In doing so, we create an entry point for learning not only techniques, but also the seasonal traditions and cultural values that define Japan.

Cultivating Cultural Ambassadors
Equally important to us is the development of individuals who can share wagashi with the world.
We provide training for those with international experience or English proficiency—particularly individuals passionate about cross-cultural communication—equipping them with the skills to teach wagashi in English.
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Today, our growing network of bilingual instructors is active across a wide range of settings, including:

• Cultural experiences for international visitors
• Large-scale corporate events and team-building programs
• Workshops at international schools

Through their work, wagashi is being introduced not just as a confection, but as a cultural experience.

Looking Ahead
Our next step is to expand these efforts globally.
We aim to:

• Reach more international visitors through immersive wagashi experiences
• Strengthen our presence in corporate and team-building programs
• Host workshops outside Japan
• Introduce wagashi education to culinary institutions worldwide

By doing so, we seek to broaden both access to wagashi and opportunities for those who teach it.

More Than a Sweet
Wagashi is more than a dessert. It is a reflection of Japanese aesthetics, philosophy, and way of life.
Through wagashi, we aspire to bring moments of beauty, creativity, and cultural connection into everyday life around the world. At the same time, we envision a future where those who share wagashi can build meaningful, global careers.
A world where “wagashi” becomes a universal language.
That is our dream.

Interestingly, the experience felt somewhat nostalgic to me. I attended elementary school in the United States for six years, so being on the base and seeing the school environment brought back many memories.

The workshop was held in the school cafeteria. Together with two of our instructors, we conducted four sessions for elementary school students and their parents. After giving a short presentation about the history and characteristics of nerikiri wagashi, participants had the chance to create two seasonal nerikiri sweets to take home with them.
It was a very special and meaningful experience. I was truly happy to have the opportunity to share Japanese culture through wagashi with the children and families living on the base.

Normally, our workshops begin with a short presentation about wagashi culture and history. For this event, we prepared a video version of the presentation, which was continuously played at the venue so participants could watch it while waiting or after finishing their sweets.
To make the experience smooth within the limited time, the mochi dough was prepared in advance. Participants simply wrapped the sweet bean paste and strawberry with the mochi to complete their own daifuku.

This was the largest wagashi workshop we have ever attempted, and honestly, we were not sure how it would go at first. In preparation, our team of seven staff members worked together to shape 300 pieces of mochi and bean paste fillingsahead of time, which was quite a task!
However, on the day of the event, the operation went very smoothly. Many participants were making wagashi for the first time, and it was wonderful to see their excitement and curiosity as they created their own strawberry daifuku.

I believe it provided a refreshing and enjoyable moment during an otherwise very serious conference. Seeing people smile while experiencing Japanese sweets was incredibly rewarding.
I would be very happy if opportunities like this allow us to continue sharing the beauty and joy of wagashi with people from around the world.

Workshop & Event Inquiries
If you are interested in organizing a wagashi workshop or cultural experience for conferences, corporate events, or international gatherings, please feel free to contact us.
We would love to help bring a taste of Japanese culture to your event.

I demonstrated how to make spring-themed nerikiri.
Unlike my usual online lessons, the participants were only watching through the screen and not making the sweets together with me. I was initially unsure how engaged they would feel. However, the participants showed great interest—so much so that we extended the Q&A session. The feedback afterward was also very positive.
I believe it was a meaningful opportunity for them to deepen their understanding of wagashi and to learn about the beauty of Japanese culture.

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This year, I had the rare opportunity to throw beans at the Yasaka Temple in Gion. My friend from school had invited me to join her group to throw beans on stage.

Her group Imayoutabugakukai（今様謌会舞楽会)　studies and preserves Imayo through performances and cultural activities in Japan and abroad.

Imayō is a style of popular song from the Heian period. Meaning “songs of the present time,” it was enjoyed by people of all social classes.

 Imayoutabugakukai（今様謌会舞楽会)　website

Since there are no demons in the Yasaka Shrine, we only shout "Fukuwa uchi" (Good Fortune in!) 

What an experience. I hope we will enjoy good fortune this year!

After the tea grinding experience, you can taste their matcha with some sweets. A bit disappointed that we didn't drink what we ground, but it the tea was good. 

They have a museum on the 2nd floor. The owner who is the 14th generation　Kanbayashi, kindly gave us a tour and explained to us of their history of making tea. They only sell in Uji as their tea is 100% from Uji, that's why I didn't know them. (Since the tea farm is limited and cannot produce mass quantities, most of the mass produced tea, which claims to be from Uji, many not be 100% from Uji)

There are several places you can experience matcha tea grinding, but most places require you to book in advance. To book an experience, please visit the following websites:
Mituboshi Kanbayashi Sannyu Tea shop
Fukujuen Uji Kobo
Nakamura Tokichi
​Chazuna (Historical Park of Tea and of Uji Town)

After a shopping spree in Mitsuboshi Kanbayashi, we stopped at Nakamura Tokichi Tea shop on the same street.

Nakamura Tokichi is a historic tea shop founded in Uji, Kyoto in 1854,  For over 170 years, the shop has preserved Uji’s tea-making traditions while offering exceptional matcha, hojicha, and tea-based sweets. Today, it is especially loved for its beautifully crafted desserts such as matcha parfaits and seasonal wagashi, Too bad we didn't have time to visit their cafe, 

After visiting the Byodoin Temple, (Which is the temple engraved in the 10 yen coin),
we headed out to visit Marukyu Koyamaen Tea shop.  It is located in the next station, Ogura,  near the Nintendo Museum, a short taxi ride from Uji (or it is about 10 min. walk from Ogura Station) They have an interesting factory tour, but it has to be booked at least 1 week in advance. Maybe next time!

Since it is a small shop, they only allow a certain number of customers at once, so you may be required to wait outside with a number card. They also restrict the qty of matcha you can buy at once.

We then took a break at the Cafe run by Morhan, which is a major tea manufacturer in Japan. They specialize not only in green tea but also, English tea and coffee..  They have a place called Tea square Morihan where you can shop and eat their sweets. Apart from the cafe there is also a take away counter where you can enjoy the sweets in a room with tables and chairs.

We ended our journey with shopping at Morhan's shop next to the cafe.

If you would like to visit the places we visited in Uji, click on the map to get more details.

阿闍梨餅（満月）Ajarimochi  from Mangetsu
松風（亀屋陸奥）Matsukaze from Kameyamutsu
わらび餅（かぎや政秋）Warabimochi from Kagiyamasaaki
かさね餅（かぎや政秋）Kasanemochi from Kagiyamasaaki
京観世（鶴屋吉信）Kyokanze from Tsuruya Yoshinobu
八ツ橋（聖護院）Yatuhashi from Shogoin
生八ツ橋（西尾）Namayatsuhashi from Nishio
生麩まんじゅう（五建外良屋）Namafumanjyu from Gokenuiroya
ういろう（五建外良屋）Uiro from Gokenuiroya
焼き栗（林万昌堂）Roasted Chestnuts from Hayashimanshodo
ふくみ天平（たねや）Fukumi Tenpei from Taneya
月化粧（青木松風庵）Tsukigesho from Aokimatukazean　- From Osaka

The following day, we went to Takashimaya in Shijo Station to queue for Demachi Futaba's Mamemochi Their mamemochi is said to be number one in Kyoto. So what ;makes their daifuku so special? It is the azuki beans they use and the water that is from a well in Kyoto. Since the bean paste is made with only water, beans and sugar the quality of the ingredients are crucial in making a good daifuku.

Their shop is in Demachiyanagi Station but they sell a small quantity in department stores.

After having lunch at Mametora, (Their lunch is famous for mini temari sushi), we couldn't resist eating dessert - warabimochi. Kyoto is known for warabi mochi and during this trip we ate a lot of warabimochi, but we all agreed that the Hon-warabimochi from Kagiya Masaaki was the best.  

Hon-warabimochi is the real warabi mochi as most warabimochi uses starch from lotus root, tapioca, or sweet potato starch. Hon-warabimochi uses starch from a warabi root (braken fern). Since you can only get 5% of starch from the harvested root, it is very rare and expensive. So if you want to try the real warabimochi, make sure you choose warabimochi using hon-warabi (本わらび）.

On our way to Kiyomizu Temple, we couldn't resist getting a cute looking Wagashi stick from Itoken. 

In one skewer, you can enjoy wagashi like Konashi, Kingyokukan, Dango, Joyomanjyu,  and Ukishima. 

On our way back to our hotel, we decided to take a break at a wagashi cafe Jumondo（十文堂） in Gion
This shop specializes in mini-size grilled dango. Since it's a mini size, you can enjoy many flavors.

The two other wagashi that we didn't have the chance to get was Oike-senbei (御池煎餅） from Kameya Yoshinaga （亀屋良永）and Seijokankidan（清浄歓喜団）from Kameya Kiyonaga（亀屋清永）

​Maybe next time! ​

​The hanging scroll displayed the characters “Zu-i-un” (瑞雲), meaning “auspicious clouds,” which are said to herald the arrival of good fortune. In the tokonoma, a decorative hagoita paddle was displayed.

The tea bowls themselves featured classic New Year motifs such as old pine trees and cranes. However, the most eye-catching piece was a tea bowl inspired by this year’s imperial poetry theme (歌会初) - The character  (明/Mei) which means bright, 

Utakai Hajime refers to the Imperial New Year's Poetry. and each year’s theme character—known as the chokudai（勅題）, theme given by the Emperor—is often reflected not only in poetry, but also in tea ceremony scrolls, utensils, and even used as a New Year's motif for  wagashi. 

​This particular tea bowl depicted a scene of light shining through a window. 

Other auspicious motifs included butsukan (仏手柑) - Translated to Buddha’s hand citron also associated with good fortune and expansion of its shape, Decorations of cranes and turtles, pine trees symbols of longevity, were also displayed throughout the room.

Candied eggplants inspired by “Ichi Fuji, Ni Taka, San Nasubi” （一富士二鷹三茄子）—the three lucky things said to appear in one’s first dream of the year: Mt. Fuji (safety and immortality), a hawk (height and nobility), and an eggplant (to achieve or accomplish things). ​ we also displayed which was something I have never seen or heard of before.

Looking Back on 2025: Our Business Journey
From a business perspective, I believe 2025 was still a strong year—especially considering the challenges we faced. Unfortunately, our Google and YouTube advertising accounts were suspended after being incorrectly flagged as a phishing site (to this day, we don’t know why). Despite submitting appeals, the accounts were never reinstated. As a result, even with government funding, we were unable to use our advertising budget effectively, which was certainly disappointing.
That said, we achieved an important milestone by participating in our first overseas event in Barcelona. It was a fantastic learning experience, and we gained valuable insights. We hope to take part in many more international events in the years to come.

Looking Ahead to 2026
In 2026, my goal is to complete projects that had to be postponed in 2025—most notably the Nerikiri Master Course, an advanced program following our Nerikiri Basic Course. I am currently in the process of creating detailed tutorial videos for this course.

We also plan to take on more corporate events and large group workshops. With the experience we’ve built and the strong team we now have, we feel confident expanding in this area.

Another important ambition is to create more YouTube content. Video is a powerful way to share the beauty and depth of wagashi with people around the world, and we’re excited to grow in this space.
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While our main studio remains in Tokyo, I would love to expand to other areas of Japan such as Osaka, Kyoto, and Fukuoka, so that visitors can enjoy a similar wagashi experience across the country.

Our Mission Beyond Wagashi
My ultimate goal is not only to promote wagashi globally, but also to create meaningful job opportunities—especially for people who have valuable language skills that are often underutilized.

Many of our instructors and assistants have backgrounds in English through overseas study or work earlier in their lives. However, after raising children, they often had few opportunities to use those skills professionally. Through Simply Oishii, I provide training that allows them to combine their cultural knowledge and language abilities, giving them skills they can use for a lifetime.

That is my ambition for the year ahead.
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Thank you, as always, for your continued support. I look forward to sharing another meaningful year with you.