The workshop will feature two autumn wagashi, kiku nerikiri and oribei manju. Kiku nerikiri is a kneaded sweet made with sweet bean paste and sweet rice flour in the shape of a hand formed chrysanthemum. Oribe manju is a steamed sweet made with wheat flour and sweet bean paste. The finished sweet is evocative of Oribe ceramic ware colors. Both sweets are vegan. Easy to follow recipes will be provided. The video recording will be provided to all registrants.