2025 Nerikiri – Autumn Chrysanthemum & Seasonal Motif
As we welcome the beauty of autumn in 2025, we will celebrate the season with a special wagashi workshop. This time, we will make Nerikiri inspired by kiku (chrysanthemum), a flower that beautifully represents the elegance and depth of the Japanese autumn.
In addition to the chrysanthemum, we will also create a second Nerikiri featuring a seasonal motif. This design will reflect the feeling of late autumn and may take inspiration from traditional symbols or celebrations of the season.
Let’s enjoy making these delicate, autumn-inspired wagashi together!
Includes: 6 pieces of Nerikiri (made by students during the workshop)
Nerikiri ingredients: white butter beans, rice flour, granulated sugar, water, and food coloring
What is Nerikiri?
Nerikiri were originally made to be served at Japanese tea ceremonies and are one style of Japanese sweets. Nerikiri is made by mixing and kneading white butter-bean paste and mochi rice dough. It is sweet and has a smooth texture, very good pairing with tea, coffee or sake. (Nerikiri ingredients: white butter beans, sweet rice flour, granulated sugar, water and food color)
Presented by Toshiko Sugii Steffes, a Japanese sweets(WAGASHI) designer
I am fascinated by the beauty of WAGASHI, which is expressive of the four seasons and nature. My creations are boundless as there is so much variety and sophistication in WAGASHI techniques. I have been trained in traditional WAGASHI with a well-renowned teacher, and contemporary WAGASHI with a rising star teacher. I am a certified master in WAGASHI. I make order-made, demonstrate, exhibit and also teach WAGASHI making in the USA and Japan. Published the very first recipe book in Japan, Taiwan and Hong Kong.
https://kohakuto.com/
