Nerikiri Wagashi - Japanese traditional confectionery making workshop

The July 26th workshop will be taught by Yuki Sakura, who we’re delighted to welcome to RESOBOX!

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.

In this session, we will create three types of Nerikiri: a morning glory, a hibiscus, and a hozuki (Japanese lantern plants) —flowers that shine beautifully in the bright light of July and bring a touch of seasonal charm. As you create these nerikiris, you’ll be able to feel the unique breath of July’s season. Morning glories that bloom coolly in the early light, hibiscus glowing vividly under the summer sun, and hozuki that evoke the quiet charm of evening. Enjoy shaping these glimpses of midsummer scenery gently in the palm of your hand.

This workshop offers more than the joy of tasting Wagashi — it gives you the experience of creating edible art with your own hands. Simple hand movements such as pressing, pinching, and layering transform into moments of artistic expression. Through this hands-on experience, you will discover the unique beauty of Japanese food culture.

At the end of the class, you’ll take home the Nerikiris you lovingly crafted yourself. I hope you’ll share them with your family and friends, revisiting the stories and moments from the workshop as you admire and enjoy the sweets you created with your own hands.

Hands-on experience: All the ingredients and materials are prepared, and containers for taking them home are provided. You only need to walk into the classroom and leave with four beautiful wagashi.

Personal attention: We believe in providing personalized attention to each of our students, with our instructors offering individualized guidance and support.

Community atmosphere: Cooking is always more fun with friends! Our classes offer a warm and welcoming environment where you can connect with other sweet-making enthusiasts and share your love for Nerikiri.

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.

Yuki Sakura originally pursued a career as a pâtissier, dedicating herself to creating Western-style desserts. However, as she reflected more deeply on her identity as a Japanese person, a new desire began to grow within her—a desire to share Japanese culture with the world through her own hands. That realization led her to the path of Wagashi (和菓子).
Today, Yuki creates Wagashi for tea ceremonies and matcha specialty shops. Each piece is crafted entirely by hand, infused with the changing seasons and the feelings of the maker. Wagashi are not simply sweets; they are expressions of nature, emotion, and tradition. They are meant to be appreciated with the eyes, felt with the heart, and remembered long after the last bite. Delivering this “multi-layered experience” is the foundation of her Wagashi-making.
Looking ahead, she hope to share the joy and depth of Wagashi with people across countries and generations. Her goal is to bring the beauty and warmth of this traditional Japanese art form to a wider audience around the world.

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