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View All / JSA Certificate Course
25~26/5 | 2-Day JSA Higashi & Hannamagashi Certificate Course

25~26/5 | 2-Day JSA Higashi & Hannamagashi Certificate Course

Date: 25~26/5 (Wednesday to Thursday)
Time: 10:00am - 4:30pm (25/5)
10:00am - 3:30pm (26/5)
Instructor: Ringo Au-Yeung (JSA Accredited Instructor)
Course Fee: HK$8,600

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Description
It is a very fulfilling course where you can learn 40 different techniques by doing 17 works. And while valuing traditional culture, it will be a course where you can learn design with high artistic quality like JSA.

  • ​Course Duration: 6 lessons (8 hours in total)
  • Course Fee: HK$8,600.00 including
    • Tuition Fee: HK$4,600
    • Ingredients, Tools & Coursebook: HK$2,500.00
    • Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3)
  • Annual Membership Fee: HK$300.00 (pro-rata charges for the first year, no additional fee is required for current JSA members)

In this course, you can learn the techniques of making Higashi (dried sweet) and Hannamagashi (half-raw sweet) dry and containing very little moisture, thus keeping relatively longer than other wagashi. In these six lessons, you will gain the skills necessary to become a lecturer.

​Easiness and appearance are the keys to making Higashi and Hannamagashi. But as in Japanese culture, it is essential to carefully protect Japanese sweets' traditional techniques, background, and delicacy with a long history. Based on this idea, this course is jointly designed and supervised by Japanese sweets craftsmen following the practice of the "Japanese Nerikiri Art Certificate Course" and "Mizugashi Art Certificate Course.

This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized with JSA's association philosophy and policy and cooperated with JSA with the desire to convey the tradition, beauty, and splendour of Japanese sweets to the future and overseas. He assisted in the design of this course.

Mr Naito said, "this course is a combination of traditional Higashi and Hannamagashi techniques and a new technique developed independently, and is designed with a focus on the four seasons and art. We make Higashi and Hannamagashi with different finishes depending on the temperature and humidity in an easy way to make at home.

In recent years, the number of artisans who make Higashi and Hannamagashi has decreased yearly. However, it is a traditional Japanese sweet with a long history. I sincerely hope that everyone can learn and enjoy this incredible conventional Japanese culture of Japanese confectionery through this course."

​Lesson 1 "Uchiwa rice crackers"
Lesson 2 "Rakugan"
Lesson 3 "Unpei"
Lesson 4 "Ishii (Matsuro)"
Lesson 5 "Suhama"
Lesson 6 "Graduation work"

*The coursebooks are available in Chinese only.

Date: 25~26/5 (Wednesday to Thursday)
Time: 10:00am - 4:30pm (25/5)
           10:00am - 3:30pm (26/5)
Instructor: Ringo Au-Yeung (JSA Accredited Instructor)
Course Fee: HK$8,600

  • Venue: Blossom Cakes, 15th Floor, Morecrown Commercial Building, 108 Electric Road, Tin Hau, Hong Kong.
  • The end time is just a rough estimate and will vary depending on actual progress.
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  • Bank Transfer (Available for Hong Kong customers only)