Nerikiri Wagashi: Japanese Sculpted Confectionery – Cosmos, Bellflower, and Ball Chrysanthemum

The instructor: Yuki Sakura

In this session, we will create three nerikiri designs that welcome the turn of the season: cosmos, bellflower (kikyo), and ball chrysanthemum (tamagiku). In September, the cosmos sways lightly in the breeze, the bellflower adds quiet elegance with its deep-violet, star-shaped petals, and the tamagiku begins to reveal its round, layered fullness as the early autumn season gently unfolds.

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.

At the end of the class, you’ll take home the nerikiri sweets you lovingly crafted yourself. I hope you’ll share them with your family and friends, revisiting the stories and moments from the workshop as you admire and enjoy the sweets you created with your own hands.

PLEASE NOTE: Registration closes 48 hours before the session. Cancellations made within 72 hours of the session are nonrefundable.