Edible Artistry | A Fall Wagashi Workshop

Discover the delicate artistry of wagashi – Japan’s traditional sweets – through a hands-on workshop with artisan Masaya Eiyo. This immersive program explores the history of this delicious art form and its connection to Japanese tea culture, offering participants an introduction to making their very own wagashi and enjoying them alongside a matcha tasting.

Wagashi has a history spanning more than two thousand years. According to the Tokyo Wagashi Association, some of its earliest roots can be traced to simple preparations of nuts and mochi, regarded as Japan’s oldest prepared foods. Over the centuries, these traditions evolved alongside Japanese culture, aesthetics, and an enduring appreciation for nature and the changing seasons.

During the Heian period (794–1185), exquisitely crafted sweets first began to appear in literature, including The Tale of Genji, Japan’s first novel. By the Muromachi period (1336–1573), the development of chadō, the Way of Tea, transformed wagashi into an essential part of the tea ceremony experience. Sweets were thoughtfully crafted to complement the tea, season, and occasion, laying the foundation for jō-namagashi, the refined fresh wagashi traditionally enjoyed at tea gatherings.

The Edo period ushered in an era of remarkable creativity. Wagashi flourished in variety and popularity, with sweets taking on poetic names inspired by flowers, landscapes, and seasonal phenomena. Each confection became a way to capture a fleeting moment of beauty.

During the workshop, Eiyo will first share this rich history while exploring how these traditions continue to shape wagashi today. Participants will discover how Japanese artisans use color, form, texture, and design to create edible expressions of nature and seasonality.

Next, the program will feature a live demonstration of jōyo nerikiri, one of the most refined forms of jō-namagashi. Made with Japanese yam and white bean paste, jōyo nerikiri is prized for its exceptionally smooth, delicate texture. Preparing its ingredients is a careful, time-intensive process, reflecting the craftsmanship and attention to detail behind this refined form of wagashi. As he demonstrates, Eiyo will introduce the ingredients, techniques, and craftsmanship behind these iconic sweets.

Finally, participants will create two types of Japanese wagashi under Eiyo’s expert guidance. Both are inspired by iconic autumn foliage designs, with “Teruha” exemplifying utsushi, a style that directly recreates forms found in nature, and “Karanishiki” drawing on mitate, which uses abstraction to evoke the colors and scenery of the natural world.

The experience will conclude with participants enjoying their handmade wagashi alongside matcha, and further understanding the classic pairing of wagashi and tea. A Q&A with Eiyo will offer an opportunity to learn more about the techniques, traditions, and philosophy behind this centuries-old edible art form.

Each participant will also receive complimentary gifts to take home, including one handcrafted wagashi made by the instructor, a 20g can of matcha powder from Kirishima, Kagoshima generously provided by Matcha Nagomi, and an original booklet introducing the history and culture of wagashi to commemorate the occasion.

About the Instructor

Born into the third generation of a family-run confectionery business in Wakayama, Japan, dating back to 1925, Masaya Eiyo has devoted more than 25 years to the art of wagashi—Japanese confections with a centuries-old history. Inspired by a desire to share the culture and craftsmanship of wagashi with people around the world, he founded Wagashi Momofune in Tokyo in 2022. In spring 2026, he opened Ise Saryo, a shop and café near Tokyo Daijingu, one of Tokyo’s historic Shinto shrines.