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Hyper Japan Festival Wagashi-Making Workshops 2025
Hyper Japan Wagashi-Making Workshops 2025 Master Class
The Hyper Japan Festival 2025, taking place from July 18 to 20 at Olympia Events in London, is the UK’s largest celebration of Japanese culture, drawing over 30,000 visitors each year. Among its vibrant array of activities, the Wagashi-Making Workshops Master Class offers a unique opportunity to delve into the art of crafting wagashi, traditional Japanese confections. Led by experts such as Chieko Smith, a certified tea sommelier and wagashi specialist, this master class provides a hands-on experience that combines culinary skill with cultural appreciation. Participants will learn to create these delicate sweets, which are deeply rooted in Japan’s tea ceremony traditions and seasonal aesthetics, while gaining insight into their historical and cultural significance.
What You Will Learn
The Wagashi-Making Master Class is designed for both beginners and enthusiasts, offering a comprehensive introduction to the creation of wagashi, particularly nerikiri, a type of wagashi made from white bean paste (shiro-an) and glutinous rice flour. Participants will learn to knead and shape the soft, pliable dough into intricate designs, often reflecting seasonal motifs such as cherry blossoms, maple leaves, or snowflakes, which symbolize Japan’s deep connection to nature. The workshop covers the preparation of anko, a sweet red bean paste used as a filling, teaching how to achieve the perfect balance of sweetness that characterizes wagashi’s refined flavor profile. You will also master the use of natural food colorings derived from ingredients like matcha, red beet, or yuzu to create vibrant yet subtle hues. Beyond technical skills, the class explores the cultural role of wagashi in tea ceremonies, where they complement the bitterness of matcha, and their significance in seasonal festivals. Participants will learn to sculpt wagashi using traditional tools and freehand techniques, creating edible art that is both visually stunning and delicious. The workshop also includes instruction on pairing wagashi with matcha, enhancing the sensory experience. By the end, you will leave with a set of your own wagashi creations and a deeper understanding of Japanese culinary heritage.
Lesson Structure
The master class is a 60-minute session offered multiple times daily during the festival to accommodate various schedules. It begins with a 10-minute introduction to wagashi, where the instructor provides an overview of their history, cultural importance, and connection to the Japanese tea ceremony. This is followed by a 15-minute demonstration, during which the expert showcases key techniques such as kneading nerikiri dough, applying color, and shaping designs using traditional tools. Participants then engage in a 30-minute hands-on session, working in small groups to ensure personalized guidance from the instructor. Each participant crafts two to three nerikiri wagashi, practicing techniques like molding and detailing to create seasonal designs. The instructor circulates, offering tips and corrections to refine each participant’s work. The session concludes with a 5-minute tasting, where participants enjoy their wagashi alongside a cup of matcha prepared by the instructor, replicating the serene atmosphere of a tea ceremony. The workshop is beginner-friendly, requiring no prior experience, and is open to all ages, though children under 16 must be accompanied by an adult. An add-on ticket is required in addition to general festival admission, ensuring access to this exclusive experience.
Materials Used
All materials are provided, allowing participants to focus on learning without needing to bring supplies. The primary ingredient is shiro-an, a smooth white bean paste made from lima beans, which forms the base of nerikiri. Glutinous rice flour (mochiko) is used to create the dough’s characteristic soft, chewy texture. Natural food colorings, derived from plant-based sources like matcha powder, red beet juice, or yuzu extract, are provided to tint the dough, enabling participants to craft visually appealing designs. Traditional wooden molds, known as kashigata, are available for shaping wagashi into intricate patterns, such as flowers or leaves, though participants also practice freehand sculpting for creative expression. Additional tools include small brushes for applying color, bamboo skewers for fine detailing, and soft cloths for handling the sticky dough. All ingredients are vegan and gluten-free, reflecting the plant-based nature of wagashi, and are sourced to meet authentic Japanese standards. Participants receive a take-home kit with a recipe card and a guide to sourcing wagashi ingredients in the UK, enabling them to recreate the experience at home.
YouTube Channel
For those eager to continue their wagashi-making journey, the YouTube channel Wagashi Maniac (https://www.youtube.com/@WagashiManiac) offers detailed tutorials and insights into Japanese confectionery. Run by a passionate wagashi enthusiast, the channel features step-by-step guides on crafting nerikiri, daifuku, and other wagashi, along with tips on using traditional tools and ingredients. Videos also explore the cultural context of wagashi, making it an excellent resource for deepening your understanding and refining your skills post-workshop.
Brief History of Wagashi
Wagashi, meaning “Japanese sweets,” have a rich history spanning over a millennium, deeply intertwined with Japan’s cultural and culinary traditions. Originating during the Yayoi period (300 BCE–300 CE), early wagashi were simple offerings of fruits and nuts, known as “mizugashi,” used in Shinto rituals. The introduction of Buddhism and Chinese culinary influences in the 6th century brought refined sugar and bean-based confections, laying the foundation for modern wagashi. By the Heian period (794–1185), confections like mochi and dango emerged, often served at imperial courts and religious ceremonies. The development of the tea ceremony during the Muromachi period (1336–1573) marked a pivotal moment, as wagashi became essential to complement the bitterness of matcha. Artisans began crafting nerikiri, made from white bean paste and rice flour, sculpting them into intricate shapes reflecting seasonal themes, such as cherry blossoms in spring or maple leaves in autumn.
During the Edo period (1603–1868), wagashi artistry flourished as confectionery shops proliferated in cities like Kyoto and Edo (modern-day Tokyo). Artisans, considered cultural craftsmen, developed regional styles, with Kyoto’s wagashi emphasizing elegance and subtlety, and Edo’s favoring bold flavors. The use of plant-based ingredients, such as azuki beans, white beans, and rice, ensured wagashi remained vegan and aligned with Buddhist dietary principles. The Meiji era (1868–1912) saw Western influences, but wagashi retained its prominence in tea ceremonies and festivals. Today, wagashi are enjoyed in teahouses, specialty shops, and homes, with modern artisans blending tradition with innovation, incorporating flavors like yuzu or matcha.
Wagashi’s cultural significance extends beyond taste, embodying Japan’s aesthetic values of simplicity, seasonality, and harmony. Each sweet is a miniature work of art, designed to engage all five senses, from vibrant colors to delicate textures. Their role in tea ceremonies highlights the philosophy of ichigo ichie (“one time, one meeting”), emphasizing the fleeting beauty of the moment. Wagashi also reflect Japan’s reverence for nature, with designs changing monthly to mirror seasonal shifts. This enduring tradition continues to captivate global audiences, with workshops like those at Hyper Japan introducing the craft to new generations, preserving its legacy while fostering cross-cultural appreciation.
Paul (Poison Fish) Manjyu Woodman
