Wagashi (和菓子), literally translated as “Japanese confectionary,” is the art of making traditional Japanese sweets by hand. Often referred to as “the art of the five senses”, Wagashi are made to appeal to all five senses. Regarded as an art form, its delicate appearance is an emblematic nod to Japan's refined and precise culinary culture. As the type, the style and the colors of Wagashi varies by the seasons (Spring, Summer, Autumn and , Winter) ACI offer Wagashi classes reflecting the change of season in Japan.
Increasing in popularity due to its fine art and availability of ingredients, Wagashi Spring Edition teaches you the principles of making Cha-tsu and hands-on training to craft and sculpt two floral-flavoured Wagashi, Ouka & Tsuzumi and Nanohana - Chou-no-mai commonly served during the Spring season.