Learn the art of nerikiri, Japanese moist confectioneries made with sweet bean paste and soft mochi, from dough preparation to decoration techniques and professional motifs.

This intensive course is led by a certified instructor from the Wagashi Promotion Association of Japan.

Nerikiri are often served alongside matcha in tea ceremonies and are known for their delicate, mild sweetness and beautifully detailed seasonal designs, making them perfect gifts.

The course spans six classes totaling 13 hours and offers hands-on practice in all aspects of nerikiri-making. You’ll start with basic dough-making techniques, inner gradation, and the sankakubo (triangle stick) method.

In the following lessons, you’ll learn outer gradation, more sankakubo techniques, and the “chakin” method. Later classes introduce tools like the push bar and cover kinton techniques for creating shredded nerikiri, as well as odamaki methods for making threads with a piping tip. The course concludes with rolling out the dough and refining your finished creations.

Classes begin in the morning, and it’s possible to take up to 3 classes in a single day if scheduling allows.

With expert guidance throughout, this course is a rare opportunity for wagashi enthusiasts to learn traditional techniques, create 18 popular motifs, and explore in depth the different types of Japanese sweets.