課程內容 Class Description
在短短的12小時之內，你將會藉由製作17種作品學到52種不同的技巧。非常適合初學者參加的證書課程，從最基本的技巧開始教起 - 包括豆蓉做成連練切外皮的方法、掩飾染色技巧、包餡、基本的三角棒及其他傳統工具的使用方法等。
課程時間： 2 小時 × 6 堂（共 12小時）
課程費用： HK$11,860.00 包括
- 學費 HK$6,800
- 所需材料、道具、課本費用 HK$3,560.00
- 證書認證費用 HK$1,500（包括證書及自行授課用食譜3份）
年會費：HK$300.00（第1年依入會月份按月酌收，JSA現會員不須額外繳費）
和菓子擁有1000年以上的歷史，是日本傳統文化的體現。將所捕捉的四季更迭濃縮表現在小巧可愛的和菓子上，是在日本人特有的細膩與感性的薰陶下才得以在長久的歷史中傳承至今。所以和菓子可說是最能代表日本精神，最引以為傲的糕點。
在課程中依序的學習之下，即使是初學者也可以親手做出可媲美店鋪中販賣的和菓子。
此課程特別聚焦於和菓子之中被稱為上生菓子的『練切(Nerikiri)』，學習如何利用各種塑型工具來具體呈現四季五感。在此6堂的課程當中，你將會學到成為講師所必備的各種技術。
而課程內容是與大正14年創業的和菓子老舖『御菓子司 杵屋豊光』的內藤貴之先生所共同設計。基於希望能和 JSA一起將和菓子的傳統・優美・卓越傳遞給海外的信念，共同設計了這個課程。
來自共同設計者和菓子職人內藤貴之先生的訊息：
「和菓子裡充滿了日本的文化以及前人留下的智慧。希望大家透過這個課程能邊享受和菓子製作的樂趣，同時也和 JSA 一同將和菓子的優美・卓越傳遞出去！」
第1堂『春 櫻花餡』
第2堂『夏 梅子餡』
第3堂『秋 南瓜餡』
第4堂『冬 豆沙餡』
第5堂『創作 黑芝麻餡』
第6堂『畢業製作』
In just 12 hours, you will learn 52 different Nerikiri techniques by making 17 workpieces. This certificate course is very suitable for beginners. It starts with the most basic skills - including 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 splendour 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. He Hopes everyone can enjoy the fun of making Wagashi and 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
