Traditional Japanese Winter Drinks: lecture-workshop series with Sen Sakamoto

In this series of three, interactive lecture-workshops led by Sen Sakamoto of Kintoki Sweets, participants had the opportunity to dive into the history and science behind these seasonal drinks before tasting them and learning how to make them at home.

The winter beverages explored in this series included:

Amazake 甘酒 a sweet, low-alcohol beverage made from fermented rice.

Otoso 御屠蘇 special Japanese spiced saké with medicinal properties.

Kuzu-yu 葛湯 a type of arrowroot tea with a multitude of variations.

Sen is a wealth of knowledge and a dedicated recipe perfector. We really appreciate her commitment to making the traditional Japanese recipes she shares easy and accessible to every home cook.

Whether these warming winter drinks were deeply familiar growing up or a new introduction, the overwhelming response was that everyone walked away having learned so many new things and felt excited about trying the recipes at home. Certainly these were the most delicious workshops Dōjin Arts has run to date and we look forward to more workshops with Kintoki Sweets in future!

If you are interested in Japanese traditional foods and culture, be sure to signup for our newsletter to stay informed regarding upcoming workshops. You can also join our membership program to view recordings of all three of the Traditional Japanese Winter Drinks workshops and download the recipes.

About the Educator:

Sen Sakamoto is Vancouver-based creative designer, wagashi maker, and passionate educator on traditional Japanese foods and culture. Follow her at Kintoki Sweets for regular deep dives into the world of wagashi and other Japanese traditions.