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This class lets you make mochi the traditional Japanese way at a workshop on the Dotonbori riverside in Osaka. You pound freshly steamed glutinous rice yourself with traditional tools such as a mortar and pestle, and learn about the history and cultural meaning of mochi pounding along the way. You then taste your finished mochi with a variety of toppings such as kinako (roasted soybean flour), sweet red bean paste, nori and sweet soy sauce, served with a cup of tea. The class runs in small groups of up to 10 people, and you can choose between an adult plan for ages 13 and up and a family plan that children can join too.

This is a class of about 1 hour held at a workshop on the Dotonbori riverside. A guide leads you from start to finish, and all the tools and ingredients you need are provided.

The experience starts with a short introduction of about 10 minutes on the cultural significance of mochi pounding. You will hear what mochi pounding means to Japanese people and the history behind it.

Steamed glutinous rice is placed in a mortar and pounded with traditional tools such as a pestle until it turns into chewy mochi. Participants take the tools in hand and join in the process of making the mochi.

You taste the finished mochi with traditional Japanese toppings such as kinako (roasted soybean flour), sweet red bean paste, nori and sweet soy sauce. A cup of tea is also served.
※ The adult plan is for ages 13 and up, and the family plan is for children and adults to join together.
Meeting point :
Mochi Pounding Experience Osaka「Oh Mochi」
大阪府大阪市中央区道頓堀2丁目4-11
Meeting point directions:
The workshop is on the Dotonbori riverside. The Hotel Bali sign on the street is the landmark, but the entrance is on the riverside. Take the stairs at the edge down to the riverside and walk along the river. A signboard is set up on site, so please use it as a landmark.
大阪府大阪市中央区道頓堀2丁目4-11