Wagashi, the traditional Japanese confections, are an integral part of the tea ceremony. Among the many varieties, nerikiri is very popular and the most recognizable due its vibrant colors and artistic presentation. This delicate sweet is made by blending gyuhi—a softer type of mochi—with white bean paste, which is then skillfully colored and hand-molded into intricate shapes, often reflecting seasonal motifs. The filling, typically a smooth sweet bean paste, adds to its refined taste. Nerikiri is one of the most commonly served wagashi during tea ceremonies, symbolizing Japan’s deep connection with nature and the changing seasons.
Students will learn how to make nerikiri dough, coloring, and shaping techniques using different wagashi tools. Students will have 6 pieces of nerikiri to take home with them. Tea and nerikiri will be served to enjoy the autumn season.
*Cancellations accepted until 2 days prior to the workshop
Kathy Matsunami is a long-time resident of Japan and currently teaches western desserts to Japanese students. She has also studied wagashi and would like to share this unique art with others to give a glimpse into this delicious Japanese confectionary.
