Nerikiri - Japanese Confectionary
Nerikiri - Japanese Confectionary
Discover the Art of Japanese Wagashi
Join this hands-on class and learn how to make nerikiri, one of Japan’s most elegant traditional sweets.
Nerikiri is a type of wagashi made from sweet white bean paste and glutinous rice flour, carefully shaped to reflect the seasonality.
In this class, you will explore the delicate techniques used in nerikiri making and create beautifully handcrafted sweets inspired by Japanese aesthetics.
Class Contents
⭕️Introduction to Nerikiri
*Seasonal motifs and the beauty of Japanese confectionery
*Learn About the Ingredients
⭕️Basic Techniques
*How to prepare and colour nerikiri dough
*How to divide and shape the dough evenly
*Traditional hand-forming methods
*Creating texture, petals, leaves, and fine details
⭕️Practical Session
Participants will make 4 nerikiri designs:
*Cherry blossom
*Daffodil
*Camellia
*Hydrangea
⭕️What You Will Learn
By the end of the class, you will:
Understand the cultural background of nerikiri
Gain confidence in basic nerikiri techniques
Create your own seasonal Japanese sweets
⭕️Who This Class Is For
Beginners with no prior experience
Japanese food and culture enthusiasts
Anyone interested in traditional sweets and artistic food craft
⭕️Class Style
Demonstration and hands-on practice
Step-by-step guidance
Friendly and relaxed atmosphere
⭕️Notes
All ingredients and tools will be provided
⭕️Food Information
*Gluten Free
*Dairy Free
*Plant Based Food
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
We loved the workshop and are already looking into booking another. Part was demonstration and part was hands on, so it was not intimidating to join in as someone who is not confident in the kitchen. We really enjoyed the small group setting and the friendly, casual atmosphere. It felt effortless and we learnt a lot! Highly recommended.
Such a lovely evening learning to make tofu! A wonderful atmosphere and a fantastic teacher. I left inspired and eager to try it at home.
I really enjoyed attending the Sozai - Essential Ramen Course yesterday. Akemi is a great teacher - learning how to make delicious food in a relaxed atmosphere was a lovely way to spend a Sunday morning and lunchtime.
Highly recommended.