The Art of Wagashi: Capturing the Autumn Chrysanthemum

Craft your own edible masterpiece. Enjoy a refined Japanese sweets-making experience. The Art of Wagashi: Capturing the Autumn Chrysanthemum Sunday, September 13 |11:00am – 12:30pm “Nerikiri” is a traditional, premium Japanese confection that originally blossomed as a special treat for the Japanese tea ceremony. Made by kneading sweet white bean paste with a touch of mochi, it is a traditional art form that expresses the beauty of nature. In this workshop, you will learn to capture the elegance of autumn’s signature flower, the chrysanthemum, through the medium of Japanese confectionery. Designs: “Hime-giku” (Dainty Chrysanthemum) & “Korin-giku” (Stylized Korin Chrysanthemum) Why you’ll love it: In Japan, the chrysanthemum has long been revered as a symbol of longevity and vitality—so much so that a special autumn festival is dedicated to wishing for health and long life through this flower. You will explore this cultural theme while creating two distinct artistic interpretations of the chrysanthemum, focusing on the subtle beauty of shapes and colors. Perfect for absolute beginners. All tools and ingredients are provided, so you can join us empty-handed and simply enjoy the experience. Workshop Details Skill Level: Beginners welcome. We will guide you step-by-step. Ingredients: Butter bean paste, Mochi, Red bean paste What to bring: Nothing (All tools and ingredients are fully provided) About Toshiko Sugii Steffes: Wagashi Artist & Seasonal Experience Creator Toshiko Sugii Steffes is a Japanese confection “WAGASHI” designer, and making WAGASHI in Japan and USA. She is fascinated by the beauty of WAGASHI, which is expressive of the four seasons and nature. Her creations are boundless as there is so much variety and sophistication in WAGASHI techniques. Her Kohakuto (Kohakutou) Crystal Jelly Candy recipe book was published in Japan, Taiwan and Hong Kong! Register on Eventbrite Add to calendar Google Calendar iCalendar Outlook 365 Outlook Live