Why not enjoy the authentic traditional Japanese sweets “Ohagi” with Matcha in cozy private house?

  • Duration: 2 hours
  • Price:6,000 yen
  • Guest Requirements:Minimum age:3 years old
    ※ Children aged 12 or under must participate with their parent or legal guardian.

Your experience place is the old private house in cozy residence area.
You can enjoy traditional and authentic Japanese housing and living.

You’ll learn how to make Japanese traditional sweets “Ohagi” and Matcha.


Ohagi is Japanese sweet, which is a rice cake covered with bean paste.
We have a lot of variations of Ohagi such as the one which sweet beans inside of rice cake covered with sesame, the other which sweet beans inside of rice cake covered with roasted soybean flour and so on.


Any animal foods such as egg, milk and meat are not used for this sweets.
Also no flour.
Everybody can enjoy Ohagi together.
In the past, when the season changes, during celebration times etc., Japanese mother always made Ohagi at home.
I can say Ohagi is one of mother handmade sweets.

Matcha is known across western countries and this is getting world wide popular.
I use organic Matcha in this workshop.

I’ll teach you not only how to prepare Matcha but also how to enjoy it.

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おはぎと抹茶を作りましょう

  • 所要時間:2時間
  • 費用:6,000円
  • ゲスト要件:3才以上。12歳以下のお子さんが参加される場合は保護者の同伴が必要です。

体験場所は大阪城が近い閑静な住宅街にある古い民家です。昔ながらの和の暮らしや建物も楽しめます。

この体験では日本の伝統的なお菓子おはぎの作り方を学び、お抹茶を自分で点てます。
おはぎは甘く炊いた小豆で餅をくるんだ和菓子です。
中にあんこを入れて胡麻をまぶしたもの、きなこをまぶしたものなど、たくさんの種類があります。
この菓子には、卵、牛乳、肉などの動物性食品を使用しません。
小麦粉も使わないので、誰もがいっしょに楽しめるお菓子です。

かつて、季節の変わり目や、お祝いの時など、日本の母親はいつも自宅でおはぎを作りました。
おはぎはおかあさんの手作りお菓子の一つといえます。

抹茶は西洋諸国でもよく知られていて、最近大変人気がある日本茶のひとつです。
このワークショップでは有機抹茶を使用します。
抹茶の作り方だけでなく、楽しむ方法もお教えします。

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I love eating,especially authentic food. As I get older, I can not eat much. I decided to take a meal that I would not regret as much as possible when I thought how many times I could eat meal in the rest of my life. It's true that awesome foods make many people smile. I like to see their smile,and also I wish I could share the joy with as many people as possible, I started the cooking workshop using the good quality ingredients for local people in 2010. In addition to just introducing good quality foods, I'm aiming at connecting Japanese traditional food culture to the next generation and communicating the goodness and taste of handmade going.