Wasanbon Wagashi: Japanese Pressed-Sugar Confectionery

$65 / person All materials included Reserve Your Spot PLEASE NOTE: Registration closes 48 hours before the session. Cancellations made within 72 hours of the session are nonrefundable. The instructor: Yuki Sakura This session steps away from nerikiri and into the world of wasanbon – a traditional Japanese sugar known for its delicate sweetness and fine, smooth texture. Refined by hand in Shikoku through techniques passed down for generations, wasanbon carries a light, elegant flavor that reflects the quiet beauty of Japanese culinary culture. This workshop offers more than the chance to taste wasanbon – it invites you to enjoy shaping it with your own hands. Pressing the sugar into a carved wooden mold, packing it firmly, and gently releasing it are simple movements, yet each one becomes a moment of artistic expression. As you work, you will discover the character of wasanbon and the subtle grace found in Japanese confectionery traditions.