Make your own edible work of art with a hands-on wagashi sweet-making workshop led by Hikiami Yasuhiro, the fourth-generation owner of Hikiami Kōgetsudō, a leading confectionary manufacturer based in Toyama Prefecture.
Kneaded and sculpted from a mix of sweet bean paste, glutinous rice flour and Japanese yam, nerikiri are a type of wagashi often served during chadō (the Japanese Way of Tea), their delicate sweetness complementing the taste of matcha. They are characterized by their exquisite shapes and colours, which often express the beauty of the four seasons.
During each small-group workshop, Hikiami teaches participants how to sculpt their own nerikiri wagashi into the shape of a flower.
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