Wasanbon Wagashi: Japanese Pressed-Sugar Confectionery
$65 / person All materials included Reserve Your Spot PLEASE NOTE: Registration closes 48 hours before the session. Cancellations made within 72 hours of the session are nonrefundable. The instructor: Yuki Sakura This session steps away from nerikiri and into the world of wasanbon — a traditional Japanese sugar known
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for its delicate sweetness and fine, smooth texture. Refined by hand in Shikoku through techniques passed down for generations, wasanbon carries a light, elegant flavor that reflects the quiet beauty of Japanese culinary culture. This workshop offers more than the chance to taste wasanbon — it invites you to enjoy shaping it with your own hands. Pressing the sugar into a carved wooden mold, packing it firmly, and gently releasing it are simple movements, yet each one becomes a moment of artistic expression. As you work, you will discover the character of wasanbon and the subtle grace found in Japanese confectionery traditions. There is no baking and no experience is needed — everything is prepared in advance, so you can simply walk into the classroom and make sweets. At the end of the class, you’ll take home the wasanbon sweets you crafted with care. I hope you’ll share them with your family and friends, recalling the moments from the workshop as you admire and enjoy the confections shaped by your own hands. From our September session The class in progress at our East Village studio. The sugar is packed firmly into the carved mold — no baking, no cooking. A gentle tap releases each sweet. Simple hand movements become moments of artistic expression. Shells, chrysanthemums and blossoms, finished and ready to box. Everything you make goes home with you. Learn more about Wagashi class at RESOBOX View class page →