Kyoto | Higashi (Dry Sweet) Making Experience Using 100% Traditional Japanese Wasanbon Sugar (English Guide Available) | Japanese Cultural Experience An Kyoto
POINT 2: You can choose the shape of your Higashi from cute wooden molds created by artisans.
POINT 3: Enjoy the deliciousness that only freshly made sweets can offer.
Package Options
Cultural Experiences
| Location | Indoor |
| Experience type | DIY Workshop |
| Cuisine type | Wagashi (Japanese sweets) |
| Cultural experience type | Traditional culture experience |
Product Info
What You Can Expect
1 Day
- We use Wasanbon, a sugar unique to Japan. You can choose between Wasanbon from Sanuki (Kagawa) or Awa (Tokushima). The pure, 100% Wasanbon flavor is exceptionally mellow and exquisite.
- You can choose the shape of your Higashi from cute wooden molds created by artisans.
- Enjoy the deliciousness and beauty that only freshly made sweets can offer.
- Explanation of Wagashi (Japanese sweets)
- Higashi (dry sweet) making
- Photo session
- Eating and drinking time after the experience
Important Info
Includes/Excludes
- Consumption tax
- Dry sweets making experience
- Certificate arrangement fee (paid on-site)
- Takeaway box arrangement fee (paid on site)
- Additional color arrangement fee (paid on-site)
- English guide fee (paid locally)
Reminders
Depending on the reception time and number of people, the tour may not be possible.
Reception hours are 10:00-17:00. Applications received after that will be processed the next day.
There are stairs to the venue. Please note that this building does not have an elevator.
Due to the nature of the program, we will not be able to hold the event to accommodate delays. You can enter midway, but if you are late for more than 10 minutes, your reservation may be cancelled.
As a general rule, food and drinks are not allowed to be brought in.
Please contact us if you would like to rent it out.
Those who do not want to try it out will not be able to enter.
Children who sit on their guardians' laps are free of charge (only for children under 2 years old).
If you change the date and time of your reservation after the cancellation fee has been incurred, we will charge you the specified fee.
We strictly prohibit the taking, repurposing, and monopolizing of images and videos for commercial purposes. If you wish to use them for commercial purposes, please apply for coverage and use in advance.
How to Redeem Your Voucher
How to Use Your Voucher
- Please present the e-voucher on-site
Meeting Point
Location Name: Japanese Cultural Experience An Kyoto
Address: 2F, Berg Karasuma, 135 Manjujicho, Shimogyo-ku, Kyoto 600-8104, JapanExperience Location
Location Name: AN KYOTO Japanese Culture Experience
Address: Japan, 〒600-8104, Japan Berg Karasuma 2nd Floor, 135 Manjuji-cho, Shimogyo-ku, Kyoto City, Kyoto PrefectureCancellation Policy
- Cancellations 1 day(s) (inclusive) before the selected date are allowed. Unused orders can be canceled for free
- Cancellation is not allowed between 0–0 days from the selected date. Orders cannot be canceled or modified, and refunds will not be granted.
- Due to time zone differences, the confirmed cancellation date is based on the supplier’s local time. Please allow 2–5 business days to process your cancellation request, after which the cancellation fee will be charged according to the product’s cancellation policy. Once your refund request is confirmed, KKday will initiate the refund to your original payment method within 15 days. The actual refund timing depends on your card-issuing bank’s policy.
FAQ
1. How is Wasanbon traditionally made, and how does the Kyoto experience incorporate this process?
Wasanbon is traditionally crafted through a meticulous, labor-intensive process involving repeated pressing and drying of sugarcane juice over several weeks, resulting in a fine, melt-in-your-mouth sugar. At the An Kyoto experience, you'll use 100% authentic Wasanbon to create dried sweets, gaining insight into its quality. While you won't perform the entire sugar refining process, you'll engage in the shaping and crafting of sweets, embodying the delicate artistry associated with traditional Wasanbon confectionery.
2. What are the unique qualities and potential health benefits of Wasanbon compared to other sugars?
Wasanbon is prized for its fine texture, delicate aroma, and smooth, mellow sweetness that melts gently on the tongue without the cloying aftertaste of refined sugars. It is minimally processed compared to industrial white sugar, retaining more minerals from the sugarcane. While still a sugar, its unique composition and lower glycemic index compared to some refined sugars are often cited, making it a preferred choice for traditional Japanese sweets and those seeking a more nuanced sweetness.
3. What makes Wasanbon unique in Japanese culture, and what can one learn about its significance during the dried sweets making experience in Kyoto?
Wasanbon holds a revered place in Japanese culture, particularly in the art of wagashi (traditional Japanese sweets), where its refined sweetness is paramount. It symbolizes luxury and craftsmanship due to its complex production. During the dried sweets making experience at An Kyoto, you'll learn about the historical significance of Wasanbon, its regional variations like Sanuki and Awa, and how it is skillfully transformed into beautiful, edible art using traditional wooden molds, connecting you directly to this cherished cultural heritage.
4. Beyond traditional sweets, what are the culinary uses of Wasanbon, and how can it be incorporated into everyday cooking?
Beyond its primary role in wagashi, Wasanbon's subtle, elegant sweetness makes it versatile for various culinary applications. It can elevate desserts, sauces, and even savory dishes where a refined sweetness is desired. Many chefs use it in high-end Japanese cuisine to balance flavors in glazes, dressings, or marinades. For home cooking, it can be a luxurious substitute for sugar in baking, coffee, tea, or sprinkled over fresh fruit, adding a distinctive Japanese touch.
5. What kind of dried sweets will participants create at the An Kyoto Wasanbon making experience, and what mold options are available?
At the An Kyoto Wasanbon making experience, participants will create exquisite dried sweets made from 100% Wasanbon. You'll have the opportunity to choose from a selection of charming wooden molds, skillfully crafted by artisans. These molds allow you to shape your Wasanbon into various traditional and cute designs, making each sweet a unique piece of edible art. The focus is on crafting beautiful and delicious confectionery, reflecting Japanese aesthetic principles.
6. What can visitors expect from the Japanese Wasanbon dried sweets making experience at An Kyoto in Kyoto?
Visitors to the Japanese Wasanbon dried sweets making experience at An Kyoto can expect an immersive cultural activity. You will learn about Wasanbon, a unique Japanese sugar, and its use in traditional confectionery. The experience involves pressing 100% Wasanbon into beautiful shapes using artisan-made wooden molds. You can choose between Sanuki or Awa Wasanbon and will create sweets that can be enjoyed fresh. It's a hands-on journey into a refined aspect of Japanese culinary art, set in the historic city of Kyoto.
7. Is the Wasanbon dried sweets making experience at An Kyoto suitable for non-Japanese speakers, and can we enjoy the sweets immediately?
Yes, the Wasanbon dried sweets making experience at An Kyoto is designed to be accessible for non-Japanese speakers as an English guide is available to ensure clear instructions and a comprehensive understanding of the process and cultural context. Furthermore, one of the highlights of the experience is enjoying the deliciousness that comes from freshly made sweets. You can savor your beautifully crafted Wasanbon dried sweets right after making them, offering an immediate reward for your artistic efforts.
8. What is the cultural significance of choosing between Sanuki and Awa Wasanbon during the dried sweets making experience?
Choosing between Sanuki (Kagawa) and Awa (Tokushima) Wasanbon during the dried sweets making experience highlights the regional nuances and historical legacy of Wasanbon production in Japan. Both are highly regarded, but each has subtle differences in flavor profile and aroma, attributed to local sugarcane varieties and traditional processing methods unique to their respective prefectures. This choice offers a deeper appreciation for the distinct craftsmanship and terroir that contribute to the unique character and cultural value of these premium Japanese sugars.
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