Japanese Confections Course
Japanese confectionery(Wagashi) has its own unique world and philosophy that reflects the Japanese culture. Students can learn and master the art of preparing a variety of sweets in the context of seasons, occasions and cultural backgrounds.
Less sugar and not too sweet is favored in Wagashi. Japanese traditional sweets are popular among young Japanese women because they do not consist of butter or cream, and making them healthier for the diet than other sweets. Of course, they are also popular among women all over the world who are on a diet but love sweets. Small, colorful, seasonal and beautifully shaped sweets called Nerikiri were originally designed for tea ceremonies, but are now becoming popular as everyday sweets as well.
The course aims at learning the most representative Japanese confection making in one or two weeks.
You will learn about seasonal Japanese sweets commonly eaten in Japan and how to make them to the level that can be served to customers. In addition, off-school training such as tea ceremony experience lesson is included in the curriculum. Recently popular sweets such as fluffy mille crape pancakes can also be learned upon request.
- Types and History of Wagashi
- Types and characteristics of ingredients such as rice, beans, and sugar
- How to make general Wagashi
- How to make seasonal sweets
- Wagashi Cooking and Serving
- Traditional and Popular Wagashi Trends
- Tea Ceremony & Matcha Lesson
Two-Week Wagashi Course
Group lesson - US$ 4,900
Private lesson - US$ 5,900
Date :
November 11th to November 22th, 2024
March 3rd to March 14th, 2025
1. Fruit Anmitsu
2. Daifuku and Fruit Daifuku
3. Kinton
4. Classic Anko, Azuki bean paste
5. Nerikiri Decoration
6. Ice Monaka / Fruit Monaka / Chestnut Monaka (Optional during free time)
7. Matcha & Tea Ceremony I
8. Warabi Mochi
9. Do-myouji
10. Dorayaki, Decorative Dorayaki
13. Taiyaki (Optional during free time)
14. Matcha & Tea Ceremony II
One-Week Wagashi Course A
Group lesson - US$ 2,900
Private lesson - US$ 3,800
Date :
November 11th to November 15th, 2024
January 7th to January 10th, 2025
March 3rd to March 7th, 2025
1. Fruit Anmitsu
2. Daifuku and Fruit Daifuku
3. Kinton
4. Classic Anko, Azuki bean paste
5. Nerikiri Decoration
6. Ice Monaka / Fruit Monaka / Chestnut Monaka (Optional during free time)
7. Matcha & Tea Ceremony I
One-Week Wagashi Course B
Group lesson - US$ 2,900
Private lesson - US$ 3,800
Date :
November 18th to November 22th, 2024
January 14th to January 17th, 2025
March 10th to March 14th, 2025
8. Warabi Mochi
9. Do-myouji
10. Dorayaki, Decorative Dorayaki
13. Taiyaki (Optional during free time)
14. Matcha & Tea Ceremony II
Warabi Mochi
Warabi Mochi embodies the essence of playful simplicity in a delightful sweet treat.
Warabi mochi is a jelly-like confection made from warabi-ko (bracken starch), water, and sugar. It has a delicate texture and is often dusted with kinako (toasted soybean powder) or served with kuromitsu (black sugar cane syrup). Warabi mochi enjoys widespread popularity as a quintessential summertime delicacy, cherished for its
invigoratingly light and refreshing flavor profile. Its appeal lies not only in its delectable taste but also in its cooling properties, making it a sought-after indulgence during the scorching heat of summer.
Nerikiri Decoration
The journey of mastering nerikiri is an exquisite adventure, under the guidance of a skilled artisan, you'll discover the artistry of decorating simple ingredients into edible works of art. But beyond just the technical aspects, learning from a professional offers insights into the deeper meanings and cultural significance behind nerikiri. You'll gain a
deeper appreciation for the art of hospitality and the spirit of craftsmanship that permeates Japanese culture, as well as the profound connections between food, tradition, and community.
Nerikiri Production
In Nerikiri II, with patient instruction and hands-on practice, you'll learn the "how-tos" of nerikiri—how to achieve the perfect consistency of the sweetened white bean paste, how to mold and shape it into intricate designs, and how to infuse each creation with a touch of your own unique style and flair. As you embark on this journey of discovery
alongside a seasoned mentor, you'll not only gain the skills to create stunning nerikiri but also cultivate a deeper understanding of the rich tapestry of Japanese culinary heritage. Each lesson becomes a journey of self-discovery and a celebration of the beauty and ingenuity inherent in this timeless art form.
Kinton
Kinton, a beloved Japanese sweet, showcases the artistry of transforming domestic protein or starch sources into a delectable delicacy. This traditional treat captivates with its velvety texture and delightful sweetness, achieved by skillfully mashing sweet chestnuts, white beans, or sweet potatoes into a luxuriously smooth paste. To enhance
its allure, sugar or syrup is meticulously incorporated, enriching each spoonful with a perfect balance of sweetness. Kinton stands as a testament to Japan's culinary heritage, embodying both the simplicity and sophistication that define Japanese confectionery artistry. Its texture can be creamy and slightly sticky, resembling the consistency of mashed sweet potatoes.
Domyouji
Do-myouji, a cherished Japanese confection, boasts a rich history and intricate preparation method. Crafted from a blend of mochiko dough, a fine glutinous rice flour, thoroughly mixed with sugar and water, this delicate treat undergoes a meticulous steaming process. The resulting rice dough is then expertly molded into petite cakes, each showcasing the artisanal mastery ingrained in Japanese culinary tradition. These miniature marvels are often adorned with a variety of toppings, such as the nutty allure of kinako, toasted soybean flour, or the earthy sophistication of black sesame seeds, adding layers of flavor and texture to each bite.
Sakura Do-myouji, a captivating variation, evokes the ephemeral beauty of cherry blossoms. Tinted with a soft hue reminiscent of delicate petals, these confections are a visual delight. Encased in a tender, preserved sakura leaf, each bite offers a harmonious blend of flavor and aesthetics, a celebration of Japan's profound reverence for nature and the changing seasons.
Taiyaki
Taiyaki holds a special place in the hearts of Japanese people, being a beloved snack cherished by children and adults alike. With its iconic fish-shaped design, Taiyaki is a delightful treat crispy and doughy all at the same time, filled with a variety of fillings such as sweet red bean paste (anko), custard cream, green tea cream, and more. The
versatility of Taiyaki extends to unconventional fillings like fruit, chocolate, and cheese,
offering a delightful twist to this traditional snack. Variations include the savory Taiyakiokonomiyaki, where the batter is infused with okonomiyaki ingredients, creating a delightful snack reminiscent of the beloved Japanese pancake. Vendors showcasing the process of making Taiyaki to passersby not only adds to the allure of the store but also allows customers to witness the craftsmanship behind the treats. Pairing Taiyaki with sencha tea further enhances the enjoyment, creating a perfect harmony of flavors and textures that captivates the senses.
Zenzai
Enriched with a subtle sweetness and the delicate aroma of red beans, this dessert soup exudes an immediate charm, capable of soothing the soul. Elevated by the presence of warm, chewy mochi, it transcends the ordinary, offering a truly indulgent experience. This dish evokes cherished memories of childhood for many, enveloping
them in a comforting sense of nostalgia and warmth. Whenever Zenzai graces the table, it becomes an irresistible temptation that beckons all who encounter its allure.
Tri-colored Dango
The hallmark of Sanshoku Dango lies in its exquisite trinity of colors: pristine white, delicate pink, and verdant green. Each hue not only adds to the visual allure of the dango but also imparts a unique flavor profile, elevating the culinary experience to new heights.
The white dango offers a subtle sweetness, while the pink variant delights with the delicate essence of sakura, or cherry blossom, evoking the fleeting beauty of spring.
Meanwhile, the green dango entices with the earthy notes of matcha, infusing the palate with a refreshing and aromatic taste.
Together, these three colors harmonize to create a mesmerizing display of artistry and taste. Sanshoku Dango captivates not only with its visual appeal but also with its ability to evoke a sense of tradition and celebration. Whether enjoyed as a snack or presented as part of a seasonal celebration, Sanshoku Dango embodies the essence of Japanese culinary craftsmanship, inviting enthusiasts on a delightful journey through color, flavor,
and culture.
Classic Anko
Join us as we unveil the secrets of crafting classic anko from scratch, a journey that transcends mere cooking to become a celebration of culture and heritage. Through meticulous steps and gentle guidance, you'll learn to coax the humble azuki bean into a velvety symphony of flavor, transforming it into the beloved sweet red bean paste that
has captivated generations.
Dorayaki
Dorayaki is a pastry consisting of two round Japanese pancakes with a filling of red bean paste between them. The "Dora" in dorayaki comes from its shape, which resembles a "Dora" (gong), a metal percussion instrument. The bean paste's harmony and pancake-like crust make this a beloved Japanese confectionery. Azuki bean paste and various flavors of bean paste, sweetened chestnuts, gyuhi(soft and sweet mochi), etc., can be added, and originality can be created by flavoring the dough, baking it differently, or branding it with an excellent branding iron. Recently, there has been an increase in the number of "evolved dorayaki" with cream and butter. Some are filled with fruit, bean paste, jam, butter, and other ingredients, offering the best of both Japanese and Western confections.
Monaka
Monaka features a delicate wafer shell crafted from mochi rice powder and is generously filled with sweet bean paste. Renowned for its crispy textured shell, the combination offers a delightful juxtaposition to the luscious filling within.
Prefilled monaka, or assembled tableside, the crispy, crunchy texture of the shell and its sweet center remain a hallmark of this treat. While Ogura-an, Koshi-an, and Shiro-an (whole bean azuki paste, smooth red bean paste, and white bean paste) are popular fillings, Monaka delights enthusiasts with a plethora of many other inventive flavors.
Chestnut, green tea, and yuzu (citrus)to name a few. The versatility of Monaka extends to its shape, with artisans molding it to reflect the season, event, store theme, and more, making it a go-to wagashi for various occasions. Ice cream Monaka has gained popularity, featuring ice cream instead of bean paste, offering a refreshing twist on this
classic treat. With its timeless appeal and ability to adapt to changing tastes, Monaka continues to captivate sweet lovers of all ages, offering a delightful journey through the rich tapestry of Japanese confectionery.
Matcha & Tea Ceremony I
Step into the serene world of Japanese tea culture with our exclusive matcha lesson—an invitation to experience the sublime harmony of tradition, flavor, and mindfulness.
Join us as we journey through the ancient art of matcha, a revered green tea powder celebrated for its vibrant color, rich flavor, and profound connection to Japanese heritage. Nestled amidst tranquil surroundings, our lesson offers a sanctuary for exploration and enlightenment, where each moment is steeped in reverence for the sacred tea ceremony.
Matcha & Tea Ceremony II
As you delve deeper into the world of matcha, you'll unlock its secrets—learning to appreciate the nuances of flavor, texture, and aroma that distinguish this cherished beverage. From ceremonial-grade matcha to culinary creations, you'll explore a spectrum of tastes and applications, discovering how matcha transcends mere drink to
become a symbol of connection, community, and well-being.
Come join us on this journey of discovery, where each sip brings us closer to the essence of harmony and the timeless beauty of tradition.
Manju
Gently sweetened red bean paste wrapped in wheat flour or other dough and steamed. The prototype of today's manju was the sake manju, a bun with dough made by fermenting wheat flour with sweetened sake in the 16th century. Various types of steamed manju, such as chestnut manju and buckwheat manju, were created in Japan and became popular among the general public. There is a variety of manju with elements of Western confectionery using butter and milk as ingredients. The bean paste and the outer skin encase the filling have diverse styles and flavors, depending on the taste, coloring, texture, and cooking methods such as steaming and baking. In terms of simplicity and familiarity, manju is one of the favorite Japanese confections that Japanese people want to eat daily.
Ohagi and Hana Ohagi
Traditional Japanese sweets are steamed or cooked glutinous mochi rice, rolled into a ball, and covered with bean paste. Variations covered with soybean flour, black sesame, green tea, etc., are also popular. The Japanese people have long favored simple taste. Hana(Flower) Ohagi" is a gorgeous evolution of this type of Ohagi. Hana Ohagi, which has become a hot topic of conversation on Instagram and other social media, is a spectacularly different type of Ohagi from the traditional ones and is a sight to behold. The flowers blooming on the Ohagi are formed with white bean paste dyed in a slightly dainty color. Learn how to make flavored red bean paste (green tea, soybean flour, black sesame), color and decorate the flowers, and together we will create a wonderful sweet that will bring a smile to your face when you open the box.
Kushi-Dango
Kushi-Dango, skewered dumplings are the most casually eaten Japanese sweets. Since the Edo period, dumplings on skewers have been a popular Japanese snack among people. The appeal of these dumplings lies in the simple, traditional Japanese taste of soy sauce-flavored mitarashi, sweet red bean paste, and mugwort. The skewers make it possible to eat them on the go. The dumplings are made with rice flour made from Uruchi rice. The dumplings can be colored and flavored, and You can adjust the size. Of course, you can add traditional toppings such as red bean paste. Still, you will also learn many variations of your originality, such as baking them with sweet soy sauce or unique toppings to go with the chunky dumplings.
Strawberry Daifuku
Strawberry Daifuku has evolved into a cute Japanese sweet by adding strawberries to the traditional Japanese Daifuku. When Daifuku was first introduced, it was a white mochi wrapped with red bean paste and strawberries. Still, there have been more variations recently, such as coloring the mochi, adding flavors such as chocolate, or using green tea-flavored bean paste or custard cream instead of the standard red bean paste. In addition to strawberries, you can use kiwis and large grapes. If you learn how to make mochi dough and fillings such as red bean paste that will not harden over time and how to form Daifuku, you will be able to make a variety of Daifuku arrangements.
Fruit Anmitsu
Fruit Anmitsu is a traditional Japanese dessert consisting of sweet red bean paste (anko) topped with an assortment of fresh fruits, white agar jelly (kanten), and syrup.
This dessert is known for its visual appeal and refreshing taste, making it particularly popular during the summer months. The choice of fruits may vary depending on the season and region, with commonly used fruits including melon, strawberries, kiwi, and pineapple. The white agar jelly provides a firm and cool sensational texture that
complements the sweet red bean paste perfectly. The syrup adds sweetness and gloss to the dessert, enhancing its overall flavor. Fruit Anmitsu is beloved for its ability to cool down and satisfy cravings during Japan's hot summer days, making it a delightful indulgence for many.
Mitsumame and Anmitsu
Mitsumame is a dessert which originated in Japan, consisting of savory Hokkaido red peas with sweet azuki red bean paste covered with thick cane syrup. Variations start with the Mitsumame topped with red bean paste, called Anmitsu. The most common ingredients are salt boiled red peas with Kanten (agar) jelly cut into small cubes, cherries, mandarin oranges, gyuhi mochi, and kuromitu syrup. Variations with ice cream are called "Cream Mitsumame," "Fruit Mitsumame" has additional fruits, "Coffee or Matcha Mitsumame" are made with coffee or matcha in the agar jelly. The possibilities for Mitsumame are endless. These are a refreshing and colorful treat, especially popular during the summertime.
Mizuyokan
Mizuyokan is a delicate azuki bean jelly known for its soft texture. Yokan, from which it originates, belongs to the category of confections referred to as "nagashimono," meaning the liquid ingredients are poured into a mold and allowed to cool into shape. To create mizuyokan, a mixture of water, agar powder, sugar, and azuki bean paste is
boiled. Mizu-yokan, translating to "water yokan," contains less agar and higher water content compared to traditional yokan. While yokan is enjoyed year-round, mizuyokan is particularly favored during summer for its refreshing taste and cooling texture. Agar (kanten) , a crucial component of Japanese sweets, is derived from Tengusa, a type of red algae seaweed. The production of tengusa within Japan has decreased over time,
harvesting this material off the Izu peninsula has become especially prized. Incidentally, Atami, home to JCI, serves as the gateway to Izu. Mizuyokan, savored for its cooling properties amidst the sweltering summer heat, stands as a quintessential Japanese summer confection.
Rakugan
Rakugan is a sweet, elegant, and irresistible sweet that melts in the mouth. The Rakugan is made by kneading rice, wheat, or bean flour with sugar or syrup, then pressing it into a wooden mold and allowing it to dry. They are characterized by their longevity, various shapes, and colors. Because of its longevity has been used since ancient times as (Buddhist) offerings and gifts for weddings and other occasions. In the forming process using wooden molds, learn how to adjust and color the kneaded dough to avoid falling apart when it dries. In addition, "Wasanbon," made of Japanese sugar and hardened by pressing it into a wooden mold in the same way as geese, is a uniquely Japanese sweet taste that we would like everyone to enjoy. Made from sugarcane, which you can only find in Tokushima and Kagawa prefectures in Shikoku, wasanbon has a unique flavor similar to mellowed brown sugar and is characterized by its delicate, pale yellow crystals melt-in-your-mouth quality.
Fluffy Cheesecake
Souffle-type cheesecake from Japan is very popular in the U.S., Italy, and other countries! The soft lightness, moderate sweetness, and gentle texture of this "Japanese cheesecake" have overturned the conventional concept of a dense cheesecake. Its low-calorie content and healthy image have helped make it so popular that people line up in some stores on weekends. JCI will teach you to bake a soft and fluffy cheesecake with a gentle sweetness. Bake the ultimate air-light and smooth cheesecake.
"New" shaved ice
There is a boom in evolutionary shaved ice that defies stereotypes in Japan. More and more people want to enjoy shaved ice in the hot summer and the warmth of a restaurant in winter. Shaved ice is now available in a wide variety of flavors, including fresh fruit confiture, pumpkin, black sesame, hojicha flavors, mascarpone, fresh cream, chocolate, and rich espresso sauce combined with caramel and pudding. There is a wide variety of flavors to choose from. Why don't you come up with your surprising combinations of shaved ice?
Strawberry Candy
A specialty store appeared in Shibuya, Tokyo, a city of young people, and the evolving strawberry candy quickly spread all over Japan, making it very popular for eating while walking around. The cute appearance of strawberry candy spread through Instagram and other media, and its popularity among young people as a new snack in Japan accelerated rapidly. A new type of strawberry candy is now available with toppings such as cheesecake, tiramisu, and green tea tart. The secret of its popularity is enjoying the strawberry juice when you feel the crisp outer coating. The combination with grapes or other fruits depends on your ideas.
Fruit sandwiches
Fruit sandwiches are a hot topic on social media because of their "picture-perfect" cross-section. Of course, they are delicious, but the trick is to arrange the fruit so that the cross-section looks beautiful when cut and use the right amount of cream. Also, the cream should not be a sweet batter like a cake but should have a flavor that goes well with the bread and be firm enough to hold the fruit ingredients in the sandwich. We will also teach you how to make sure the cream does not stain the bread or sag over time. You will also learn how to "cut" a sandwich full of fruit and cream neatly. Once you've mastered the basics, you'll be able to arrange them as you please.
Ame-zaiku hands-on workshop in Tokyo
Ame-zaiku(candy making) is one of Japan's traditional cultures and was a popular pastime for the familiar people in the Edo period (1603-1867) when artisans sold Amezaiku on the streets. They heat the candy to about 90°C to soften it, put it on the end of a stick, and finish his work with a deft touch of the scissors. The candy softens as it heats up but hardens as it cools down, so it takes only a few minutes after the candy is taken out of the pot to finish the work. After taking the candy out of the pot, it takes only a few minutes to create a beautiful piece of Amezaiku, which can be done quickly and with great skill and taste. The Amezaiku crafts are colorful, detailed, realistic, and look like they are about to start moving! It is an actual work of art, too good to eat. The Amezaiku experience takes about an hour and a half, where you can use scissors and your hands to make a rabbit Amezaiku out of warm candy. You will receive instruction from an artisan.
Prices & Schedule
For more information, plese check our Prices & Schedule page.
