Japanese Baking and Sweets

A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Although Japanese sweets (wagashi) have a long history, baking in Japan is a recent phenomenon. Japanese "borrowed" the cakes and breads from other baking cultures in Europe making it their own and often improving it. Having lived in Japan for several years and being well-versed in the science of baking, Jennifer will teach you the techniques behind some beloved Japanese sweets and treats.

MENU

Lemon Cotton Cheesecake—This is not your dense New York-style cheesecake. Light and fluffy, this cake combines the velvety texture of classic cheesecake with the lightness of a souffle.

Mitarashi Dango—Traditional Japanese Rice Dumplings Skewered on a Bamboo Stick and Smothered in a Sweet Soy Glaze

Butter Mochi—Made with coconut milk and mochiko (glutinous rice flour), this easy-to-make chewy, buttery cake is a classic Hawaiian treat with Japanese origins. 

Taiyaki—Sweet Red Bean-filled Pancakes

Shokupan—the World's Fluffiest White Bread, perfect for toast and sandwiches!

Japanese Sando—Tamago Sando (egg sandwich) and Frutsu Sando (fruit sandwich) made from Shokupan

This menu contains the following common allergens: Egg, Dairy, Soy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.