Name: Nerikiri Workshop: Hanami
Start: 2026-04-11T13:00:00-07:00
End: 2026-04-11T15:30:00-07:00
Location: Nikkei National Museum & Cultural Centre

Learn how to make Nerikiri with the theme of hanami, cherry blossom viewing.
About this Event

Discover the beauty of Nerikiri, a traditional Japanese confectionery used in tea ceremonies. In this hands-on workshop, led by Wagashi artist Megu Takahashi, you'll learn the art of shaping Nerikiri dough and create cute Hanami designs. Whether you're a Japanese tea ceremony enthusiast, love making sweets, or simply curious about Japanese culture, this workshop is a fun and creative way to explore the world of Wagashi.

Information about Nerikiri:

Nerikiri is a vegan sweet.

Nerikiri Cherry Blossom with Cherry Blossom An
Hanami Nerikiri Set with Kinako An (Roasted soybean flour bean paste)
Matcha Bowl Nerikiri with Matcha Yokan Filling

IMPORTANT

This workshop is for those age 12 and over.

Please bring an apron and a hand towel.

The workshop end time may vary slightly depending on the pace of the class. We kindly ask that you schedule with some flexibility.

四季折々の情景を感じられる伝統的な練り切りからユニークで可愛い練り切りまで隔月デザインが変わる｢練りきりワークショップ｣を開講しています。準備された餡を講師デモを交えながら成形していただくことが中心のレッスンとなります。初心者さんも楽しんでいただけるように丁寧なレッスンを心がけています。基本的には英語でのレッスンとなりますが、日本語でのサポートもあります。初めての方も安心してお申込みくださいね！練りきりを通じて日本の文化に触れ、楽しい時間を一緒に過ごしましょう。

Megu Takahashi, a Wagashi artist, has been running M Tokyo Confectionery since 2016. She majored in English at Sophia University in Tokyo. Her lifelong dream has been to become a confectionary artist. To pursue this passion, she enrolled in a Wilton cake decorating course during her university years. After moving to Canada in 2015, her Japanese heritage inspired her to learn Nerikiri and Wagashi. She took various courses with Wagashi masters in Japan. Initially, she focused on custom cake and Nerikiri orders. She now finds fulfillment in teaching Nerikiri and sharing her knowledge and passion for both Japanese culture and dessert-making with the community.

高橋めぐ上智大学外国語学部英語学科卒業。シンガポールにて５年間金融業で働いた後、カナダ人夫と共にバンクーバーへ移住。幼い頃から趣味だったケーキ作りを活かし販売をしている際、自身のルーツである日本のお菓子、和菓子の魅力に気づく。特に美しくておいしい練り切りに魅了され、現在に至るまで数々の和菓子の師匠から学び続けている。老若男女、経験及び国籍問わず、日本の伝統文化を楽しめるワークショップを目指し毎月開催中。