Kyoto Traditional Mochi Making Experience

Main Event: Traditional Mochi Pounding Performance

Experience the fun of pounding mochi! Put steaming glutinous rice into a large wooden mortar and pound it with a mallet (kine). As you swing and pound to the chef's cheerful calls, the atmosphere will instantly liven up and your stress will melt away.
Freshly pounded mochi is warm and chewy, stretching like cheese. Making Kyoto desserts with your own hands will be the most memorable moment of this 90-minute experience. The traditional happi coats worn during the performance also make for great photos and videos. 

Make 4 Types of Chewy Mochi

Shape the mochi dough with your hands to create 4 different styles. The process isn't difficult, so even beginners can enjoy participating. Experience the charm of Kyoto desserts as you make mitarashi dango with its sweet and savory sauce, daifuku with its sweet bean paste, and mochi ice cream with its refreshing twist. Afterward, plate your finished mochi beautifully and enjoy it with Kyoto's specialty matcha. This time to eat the desserts you made yourself is especially satisfying. Rather than a rigid lesson, you'll interact with the chef and experience Kyoto's traditional dessert culture with all five senses, creating a lasting memory.

Class Information (Approx. 90 minutes)

Welcome & Orientation
Greet the chef and get a brief introduction to the mochi and ingredients you'll be making today.

Mochi Mini Story
Learn about the history of mochi and the process of glutinous rice becoming mochi in an easy and fun way.

Traditional Mochi Pounding Performance
Pound mochi directly with the usu and kine, and take photos and videos wearing happi coats.

Make 4 Types of Mochi
Create mitarashi dango, daifuku, mochi ice cream, and wagashi styles yourself.

Tasting & Matcha Tea Time
Plate the finished mochi and enjoy it with Kyoto matcha.

End & Dismissal