Wagashi Workshop 和菓子

Wagashi 和菓子 are traditional Japanese sweets 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—flowers, leaves, landscapes, and other motifs from nature—making them not only delicious confections but also edible works of art that celebrate Japanese aesthetics and the changing seasons. 🍡

In this hands-on workshop, you will learn how to shape and color Nerikiri 練り切り, one of the most refined and artistic forms of wagashi, while exploring the seasonal beauty and cultural traditions of Japan.

As this workshop takes place in July, we will celebrate the spirit of summer by creating Nerikiri inspired by two beloved seasonal motifs: fireworks and Japanese fans. Participants will make four sweets in total—two fireworks designs and two fan designs—and experience the joy of crafting these beautiful edible artworks.

This workshop is beginner-friendly, and no prior experience is required. All tools and materials will be provided, and each participant will receive a container and paper bag to take their handmade sweets home. Simply come ready to enjoy a relaxing, creative, and delicious cultural experience.

Join us to discover the art of wagashi and celebrate the beauty of the Japanese summer through this unique hands-on workshop.

Ingredients:

White bean paste, sweet rice flour, water, sugar, red bean paste, and food coloring. Optional decorations include gold leaf and black sesame seeds. Black sesame is not required and may be omitted.

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.