Wagashi, or traditional Japanese confections have been enjoyed throughout history in Japan. Though typically made out of bean paste, sugar and rice, wagashi are crafted in a wide variety of shapes and colors, with seasonality regarded as extremely important. Keiko Nakayama, archivist of Toraya Confectionary Archive, introduces the delectable history and vibrant seasonal traditions of wagashi. The program includes a demonstration by chefs from Toraya. Moderated by Julia Moskin, Reporter, Dining Section, The New York Times.

• An Evening of Japanese Treats - Tickets