Wagashi - Japanese traditional confectionery making workshop
About the Event
Wagashi, or Japanese confections, have a rich history dating back hundreds of years. The most exquisite wagashi are nerikiri, hand-sculpted sweets in a variety of flavors and styles, reflecting the beauty found in nature. Typically modeled on seasonal scenes, nerikiri wagashi are famous all over the world, but you don't have to be a master to make these edible works of art!
In our classes, you'll learn the traditional techniques used to create these beautiful confections, from shaping the dough to adding intricate details. Our instructors will guide you through each step of the process, ensuring that you leave with a newfound appreciation for this ancient art form.
June's Theme is Hydrangea
In this class, you'll learn how to create two different styles of Hydrangea Nerikiri, totaling four elegant confections. From molding delicate shapes to adding all the details, our instructors will guide you every step of the way, ensuring that you leave with beautiful and delicious Hydrangea Nerikiri creations.
What Makes Us Different?
Small Class Sizes: We believe in providing personalized attention to each of our students. That's why we keep our class sizes small, allowing our instructors to provide individualized guidance and support.
Community Atmosphere: Cooking is always more fun with friends! Our classes offer a warm and welcoming atmosphere where you can connect with other sweet making enthusiasts and share your love for Nerikiri.
About the Instructor
Mari Matsuo - Nerikiri Wagashi Instructor
Temari NY specializes in teaching how to create visually stunning and delicious Japanese food art, including decorative sushi rolls and Wagashi (Japanese confectionery). All ingredients can be easily found in New York stores, making it convenient for anyone to try at home. Mari, an instructor at Temari NY, discovered her passion for making cute and beautiful food art while creating bento boxes for her children. She is certified in traditional Japanese sweets and decorative sushi making in Japan and now shares her expertise in New York City, aiming to spread the joy of creating these edible works of art to as many people as possible.