Wagashi Workshop 和菓子

Wagashi 和菓子 are traditional Japanese sweets that are often served with tea, especially during tea ceremonies. Made from ingredients such as rice flour, sweet bean paste (anko), sugar, and agar, wagashi are known for their delicate flavors and artistic presentation. Many are shaped to reflect seasonal themes—such as flowers, leaves, or natural landscapes—making them not only desserts but also small edible works of art that celebrate Japanese aesthetics and the changing seasons. 🍡🌸

In this workshop, you will learn how to shape and color Nerikiri 練り切り, one of the most artistic forms of Wagashi, while experiencing the seasonal aesthetics of Japanese culture.

As this workshop takes place in April, we will celebrate spring by creating cherry blossom–inspired Nerikiri. Participants will make two spring designs inspired by cherry blossoms (four sweets in total) and experience the joy of crafting these beautiful edible works of art.

This workshop is beginner-friendly, and no prior experience is required. All tools and materials will be provided, and you will receive a container and paper bag to take your handmade sweets home. Just come and enjoy a relaxing and creative cultural experience.

Join us to explore the art of Wagashi and celebrate the beauty of spring through this unique hands-on experience.

Ingredients:

White bean paste (butter beans), sweet rice flour, granulated sugar and food color.

This event is presented in collaboration with the Japanese Culture Center and the Heritage Museum of Asian Art.

About the Artist:

Toshiko Sugii Steffes is a Japanese wagashi artist and certified master of traditional Japanese confectionery. Based between Japan and the United States, she creates handcrafted seasonal sweets that reflect the beauty of nature and the rhythms of the Japanese calendar. Her work focuses especially on nerikiri and kōhakutō, delicate confections known for their artistic forms and subtle flavors.

Through custom commissions, workshops, and demonstrations, Toshiko shares the cultural traditions of wagashi with audiences across the U.S., including in cities such as Chicago, New York, Detroit, and Austin. Her programs invite participants to experience Japanese culture through hands-on making, storytelling, and seasonal aesthetics.

In 2016, she published her recipe book Sweet, Cute, Edible Jewels: Recipes for Kōhakutō, which was later released in Chinese in Taiwan and Hong Kong. Through teaching, publishing, and collaborative events with museums, cultural organizations, and tea communities, Toshiko continues to promote the artistry and cultural meaning of traditional Japanese sweets worldwide.