Nerikiri: A Taste of Japan’s Four Seasons

Thursday, September 10, 2026
6:30 PM - 7:30 PM

Chicago Teahouse
1160 N. State Street, Chicago, IL 60610

Reserve your spot now — space is limited!
Event capacity: 16 people

Live Demonstration & Seasonal Wagashi Tasting

Discover the artistry of nerikiri—a traditional Japanese sweet created for the tea ceremony and rarely found in the United States. Made from white butter bean paste and sweet rice flour, each delicate piece is beautifully sculpted to reflect the changing seasons.

Join us for a live demonstration to watch these edible works of art come to life while learning about their rich symbolism and history. Afterward, enjoy a handcrafted seasonal nerikiri, a tasting of kohakutou (crystal jelly candy), and a refreshing cup of tea.

Ingredients: White butter bean, red bean, sweet rice flour (mochiko), sugar

Toshiko Sugii Steffes - Our Special Guest Meet Toshiko Sugii Steffes, a certified master in the art of Japanese sweets, Wagashi. Renowned for her custom-made creations, Toshiko also conducts captivating demonstrations and exhibits, sharing her expertise both in the US and Japan. Her passion for Wagashi, deeply rooted in the beauty of the four seasons and nature, shines through in every piece she crafts. Toshiko's first recipe book, featuring her exquisite Kohakuto (Crystal Jelly Candy), has been published in Japan, Taiwan, and Hong Kong. Join us for an exclusive Wagashi and Tea pairing event and experience Toshiko's mastery firsthand. Learn more about Toshiko and her work