Join us for a hands-on cultural experience with two master artisans from Kyoto. Wataru Kanaya, sixth-generation confectioner of Kyogashi  Kanaya Masahiro—a traditional Japanese confectionery shop founded in 1856—will guide participants in creating nerikiri, delicate confections made from sweet bean paste and Mochiko rice flour. Shaped by hand and inspired by the seasons, these sweets are beloved in the Japanese tea ceremony. Takaaki Saida, fifth-generation stone smith, will demonstrate grinding tencha (green tea leaves) into fine matcha using a hand-carved stone mill.