The Art of Wagashi: Capturing the Autumn Chrysanthemum

A traditional Japanese *nerikiri* workshop at the International Museum of Surgical Science, where participants learn to shape sweet white bean paste into two edible chrysanthemum designs — "Hime-giku" and "Korin-giku." Toshiko Sugii Steffes, a wagashi designer with a published recipe book in Japan, leads the session on Sunday, September 13, from 11:00 AM to 12:30 PM. All tools and ingredients are provided, and the class is designed for absolute beginners. The workshop also touches on the cultural symbolism of the chrysanthemum in Japan, where it represents longevity and vitality.