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Nov 7

Wagashi Class

by Tomoko Yagi (Cha-An Teahouse)

In this hands-on workshop, learn how to make wagashi (traditional Japanese confections) from scratch, with Tomoko Yagi of Cha-An Teahouse.

Time & Location

November 7th

11:00am – 1:30pm

Midtown, New York City

About the event

Wagashi (和菓子 wagashi) are traditional Japanese confections often served with tea.

In this hands-on workshop, learn how to make nerikiri, a kind of wagashi, from scratch with Tomoko Yagi from Cha-An Teahouse. Stay after the workshop to taste authentic matcha usually served at Japanese tea ceremonies, prepared by special guest Yoshitsugu Nagano.

Price: $130 per person, including all materials and matcha

(Tax not included)

This event has filled. Thank you!

Participants will receive their ticket and venue location by e-mail.

For further information, please email



Tomoko Yagi

Owner of Cha-An

Tomoko Yagi has been a dedicated student of the Urasenke School of Sado, the Japanese art of tea. Her curiosity about wagashi, and traditional Japanese sweets, stems from her tea studies, and also from her experience as a certified nutritionist in Japan. Cooking nutritious and appetizing meals for her diabetic father laid the foundation for her future work as a Japanese food consultant for various restaurants such as Sobaya, Cha-An teahouse, and TIC Restaurant Group in New York City's East Village. Tomoko also teaches classes on wagashi at the Nippon Club and at Cha-An Classes. Her wagashi classes focus on the authenticity and accessibility of both ingredients and methods for the home cook in NYC so that traditional Japanese sweets can become more ubiquitous and be enjoyed by many.

Yoshitsugu Nagano

Japanese Tea Ritual Master / Professor of the Ueda Soko school

Yoshitsugu Nagano is the youngest person to be certified in the highest rank of the Ueda Soko school of samurai tea ceremony (USRJWT), which has been practiced in Hiroshima for 400 years. He serves as a regular professor of the school.

In 2019, he relocated to New York City, where he energetically promotes the spirituality and aesthetics of chanoyu through hosting tea rituals both for public audience and by special arrangement, presenting workshops, and teaching his students. He establishes styles of modern tea, incorporating new expressions into this tradition rooted in Zen.

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