Wagashi, or Japanese confections, boast a rich history spanning hundreds of years. Among the most exquisite are nerikiri — hand-sculpted sweets reflecting nature's beauty and often modeled on seasonal scenes. These edible works of art are famous worldwide and accessible to everyone, not just masters.
In our workshop, you will learn the characteristics of nerikiri, its ingredients, and traditional techniques while crafting your own original designs. Everything you need is prepared in advance — simply walk into the classroom and leave with beautiful wagashi you made with your own hands.
This experience invites you to create edible art, engaging your senses of sight, touch, and taste. Simple hand movements — pressing, pinching, layering — become acts of sculpture and painting. Our instructors provide individualized guidance throughout, and our warm, welcoming atmosphere makes it easy to connect with fellow sweet-making enthusiasts.
At the end of the class, the nerikiri you lovingly crafted are yours to take home. We hope you'll share them with family and friends, revisiting the stories and moments from the workshop as you enjoy the sweets you created with your own hands.
Theme:
Japanese Pressed-Sugar Confectionery
- This session steps away from nerikiri and into the world of wasanbon — a traditional Japanese sugar known for its delicate sweetness and fine, smooth texture. Refined by hand in Shikoku through techniques passed down for generations, wasanbon carries a light, elegant flavor that reflects the quiet beauty of Japanese culinary culture.
- This workshop offers more than the chance to taste wasanbon — it invites you to enjoy shaping it with your own hands. Pressing the sugar into a carved wooden mold, packing it firmly, and gently releasing it are simple movements, yet each one becomes a moment of artistic expression. As you work, you will discover the character of wasanbon and the subtle grace found in Japanese confectionery traditions.
- There is no baking and no experience is needed — everything is prepared in advance, so you can simply walk into the classroom and make sweets.
Autumn Maple Leaves, Flower Basket, and Temari
- In this session, we will create three nerikiri designs inspired by the beauty and quiet delight of late autumn: momiji (autumn maple leaves), hanakago (flower basket), and temari (traditional thread ball). As October comes to an end, the season is filled with warm colors and gentle transitions. Maple leaves glow in deep reds and golds, flower baskets carry the softness of lingering seasonal blooms, and the temari is designed with patterns and shades inspired by the rich colors of autumn, capturing both elegance and playful charm.
- This workshop offers more than the joy of tasting Wagashi — it gives you the experience of creating edible art with your own hands. Simple hand movements such as pressing, pinching, and layering transform into moments of artistic expression. Through this hands-on experience, you will discover the unique beauty of Japanese food culture.
