Essential Nerikiri
Essential Nerikiri
Discover the elegant art of **Nerikiri**, one of Japan's most refined traditional sweets.
In this hands-on class, you will learn to create beautiful seasonal wagashi inspired by nature and the changing seasons. Made from sweet white bean paste and soft glutinous rice dough, nerikiri is renowned for its delicate appearance, subtle sweetness and artistic craftsmanship.
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Guided by Japanese chef and wagashi specialist Akemi Yokoyama, you will discover the techniques used by Japanese confectioners to shape, colour and decorate these exquisite sweets.
With step-by-step instruction in a relaxed and friendly atmosphere, you will gain the confidence to recreate elegant nerikiri in your own kitchen.
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During the class, you will learn how to:
• Understand the history and cultural significance of nerikiri and wagashi
• Prepare and colour nerikiri dough
• Divide and shape the dough accurately
• Master traditional hand-shaping techniques
• Create delicate petals, leaves, textures and decorative details
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You will make four seasonal nerikiri designs:
• Cherry Blossom
• Daffodil
• Camellia
• Hydrangea
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At the end of the class, you will enjoy your handcrafted nerikiri accompanied by a glass of refreshment, and take home the remaining sweets to share with family and friends.
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By the end of the class, you will:
• Understand the cultural background and seasonality of nerikiri
• Gain confidence in the fundamental techniques of Japanese wagashi making
• Create beautifully handcrafted seasonal sweets inspired by Japanese aesthetics
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This class is perfect for beginners, Japanese food and culture enthusiasts, and anyone interested in traditional confectionery or artistic food craftsmanship.
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DIETARY REQUIREMENTS & ALLERGIES
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All ingredients and specialist tools are provided.
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Food Information
• Gluten-Free
• Dairy-Free
• Plant-Based
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If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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.