In just 12 hours, you will learn 52 different Nerikiri techniques by making 17 works. This certificate course is very suitable for beginners. It starts with the most basic skills - including the method of making Nerikiri with bean paste, covering and dyeing skills, filling making, the use of triangle bar and other traditional tools.
Course Duration: 2 hours ⅹ 6 lessons (12 hrs in total)
Course Fee: HK$11,860.00 including
- Tuition Fee: HK$6,800
- Ingredients, Tools & Coursebook: HK$3,560.00
- 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)
Wagashi has a history of more than 1,000 years and is a reflection of Japanese traditional culture. The captured four seasons are perfectly presented by those cute and modern ‘Nerikiri’ art. Under the influence of Japanese exquisiteness and sensibility, it has been passed down through a long history. Therefore Wagashi can be said to be the most representative of the Japanese spirit. It is the proudest pastry of the Japanese.
In these 6 lessons, you will gain the skills necessary to become a lecturer. This course will focus on the Nerikiri which is one of the wagashi styles. You will learn how to use various shaping tools to present Japanese’s colourful seasons and traditional culture.
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 splendor of Japanese sweets to the future and overseas. He assisted in the design of this course.
Mr Naito said that Wagashi is full of Japanese culture and the wisdom left by predecessors. Hope everyone can enjoy the fun of making Wagashi and also spread the beauty and excellence of Wagashi with JSA.
Lesson 1 "Spring - sakura filling"
Lesson 2 "Summer - plum filling"
Lesson 3 "Autumn - pumpkin filling"
Lesson 4 "Winter - bean-paste filling"
Lesson 5 "Creation - black sesame filling"
Lesson 6 "Graduation work"
*The coursebooks are available in Chinese only