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" cakes and breads from other baking cultures in Europe, making them their own and often improving them. 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.

Butter Mochi Three Ways—This easy-to-make, chewy, buttery cake, made with coconut milk and Mochiko (glutinous rice flour), is a classic Hawaiian treat with Japanese origins. We’ll make three delicious flavors - brown butter, matcha and chocolate.  

Taiyaki—Delightful fish-shaped Sweet Red Bean-filled Pancakes are the perfect street food.

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

Tamago Sando—Classic “Conbini” egg salad sandwich made from Shokupan.

Karepan—Shokupan buns filled with a spicy Japanese vegetable curry.

Ogura Toast—This is the best beans on toast you’ve ever had: a thick slice of warm Shokupan toast spread with matcha butter and topped with sweet red bean paste.     

This menu contains the following common allergens: Egg, Soy, Dairy, 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.

_{Photo by Vincent Po}