Kyoto Mochi Making Class: Learn Traditional Techniques & Taste

Pound rice, shape, fill and eat what you make in one morning or afternoon.

A mochi-making class in Kyoto where you learn to hand-pound rice and shape four traditional varieties — red bean, kinako, sweet fruit and mitarashi dango — with a local English-speaking chef, then taste your work with matcha tea. Small groups of up to eight keep the pace relaxed and the instruction personal. Morning and afternoon sessions run daily.

The Experience

You'll make several types of mochi in a single session: red bean mochi, kinako mochi, sweet fruit mochi and mitarashi dango. The local chef walks you through the pounding technique first, then guides your hands as you shape and fill each one. The work is straightforward but rhythmic — the kind of thing that feels clumsy at first and then clicks. By the end of the hour, you've handled the rice at every stage, from the soft paste to the finished cake.

After the class wraps, you sit down with matcha tea and eat what you made. The mochi is warm and the flavors are clean — nothing like the packaged versions. A cup of tea and the thing your own hands shaped changes the whole experience from watching a demo to actually understanding how it's built.

The group stays under eight people, which means the chef can see what each person is doing and adjust the pace if someone needs a second explanation. Sessions run both morning and afternoon, so you can fit it around the rest of your Kyoto itinerary. The class is in English and welcomes children from age six.

What’s included

• Instruction from a local English-speaking chef.
• all ingredients and tools for making four types of mochi.
• your finished mochi.
• matcha tea to enjoy with your creations.

Good to know

Easy physical levelWheelchair accessibleAccessible transportStroller friendlyPublic transport nearbyNot for pregnant travelersNot for heart conditionsNot for back problems

Operated by GuideMe Japan

Is this one for you?Book this if you want a small group where the chef can give real attention, or if you're traveling with children old enough to enjoy hands-on cooking — the one-hour format and the immediate payoff of eating what you made keeps everyone engaged without a long time commitment.

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Top questions

What flavors of mochi will I actually make during the class?

You'll make red bean mochi, kinako mochi, sweet fruit mochi and mitarashi dango — four distinct varieties with different fillings and coatings, so you get a sense of how the base technique changes with each one.

How long does the mochi-making class take from start to finish?

The class runs for one hour, which includes learning the pounding technique, making all four types and tasting them with matcha tea at the end.

Will I be in a large group or a small one?

Groups are capped at eight people maximum, so you get personal attention from the chef without the rush of a bigger class.

Can I bring my children to this class?

Children are welcome from age six, and the hands-on nature of mochi-making usually keeps them engaged — they'll be pounding and shaping alongside the adults.

Is the class taught in English?

Yes, the instructor is a young English-speaking local chef who walks the group through each step and can answer questions about the techniques and flavors.

When can I book — are there morning and afternoon options?

You can choose between morning or afternoon classes depending on what fits your schedule in Kyoto; both run regularly throughout the week.