課程內容 Class Description
所謂「水菓子」，原為表示水果的詞語，但近年來也被用於稱呼水羊羹或葛餅等水份較多的和菓子，或是具有「涼感」的和菓子。
雖然也有多數人認為和菓子是購買的物品，但只要透過按部就班的學習，即使是初學者也能親手製作出宛如擺放在店鋪中的絕美和菓子。此課程將會在12小時之中製作16款作品，並學習40種造型水菓子的技巧。即使是毫無經驗的初學者也能從基本開始徹底的學習，透過6堂的課程掌握身為講師必備的技術。
課程中將和菓子當中的『水菓子』特別獨立出來，並可學習如何利用羊羹或葛餅、錦玉羹、吉野羹、みぞれ(mizore)羹、淡雪羹等，以象徵涼爽的意象將日本的四季與傳統完美呈現的方法。此外，此課程在傳遞傳統文化之美的同時，也可學習具有JSA風格，高藝術性的造型設計技巧。
雖然簡單的製作方法及別緻的造型也很重要，但對於擁有長久歷史的和菓子，身為日本人的我們也想珍惜及守護其傳統技術、背景、細緻與優雅。基於此意念，這次的課程也延續『日本和菓子藝術證書課程』時的做法，加入監修者共同設計課程。
監修者為大正14年於日本蘆屋創業的和菓子老店舖『御菓子司 杵屋豊光』的內藤貴之先生。由於對於JSA協會的理念、方針感同身受，基於希望能和JSA攜手將和菓子的傳統・ 優美 ・ 卓越傳遞至未來及海外的信念，因此協助共同設計此課程。
來自共同設計者和菓子職人內藤貴之先生的訊息：
在造型水菓子講師證照課程中，作品涵蓋自傳統的水菓子至一般和菓子中不常見的素材，其造型設計更講究於呈現四季風情及藝術性。由於課程中使用正統的和菓子材料與傳統的技術，作品外觀精緻、口感美味，是一門可愉快學習的課程。請務必和我們攜手一同讓更多人教授、製作、品嘗這代表卓越日本傳統文化的和菓子，聯繫起過去與未來，並將其發揚與傳承。
課程詳細內容
Lesson 1『雨滴蛋糕(raindrop)～金魚缸～』
此堂課將學習Agar的使用方法・雨滴蛋糕(raindrop)的製作方法・羊羹的製作方法・調色方法・取模方法・注入方法等。
Lesson 2『造型彩糖～蝴蝶・香魚・櫻花・樹葉～』
此堂課將學習4種具有涼爽口感且色彩鮮艷的半生菓子（寒冰・艷干錦玉・味甚羹・琥珀糖）的製作方法。
此外也會學習香料的使用方法，為菓子添加檸檬・櫻花・抹茶風味。
Lesson 3『夏日祭典～圓扇・水球・夏日夜空～』
此堂課將使用吉野本葛粉，學習葛饅頭・吉野羹的製作方法。
Lesson 4『初夏之花～水牡丹・芍薬・繡球花～』
此堂課將學習淡雪羹與水羊羹的製作方法，並使用各種技法表現初夏的花朵。
Lesson 5『四季～春夏秋冬～）』
此堂課將會在1條羊羹模具中製作4種不同的圖案，只要持續切下，其斷面將會變化出表現四季更迭的圖案，可說是極具藝術感的作品。此外也會學習小配件的製作方法、黏著方法、高透明度的錦玉羹的製作方法等。
Lesson 6『～畢業製作～』
此堂課將會活用前5堂課所學技法，製作出1個原創設計的水菓子。由於此作品同時兼具畢業製作的考試，因此將採取幾項規定。透過在課程中舉辦考試，畢業之後能立即以講師身份開班授課。（包括證書課程）。
課程時間：6堂課 (共12小時)
課程費用： HK$12,400 包括
- 學費 HK$8,500
- 所需材料、道具、課本費用 HK$2,400
- 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（第1年依入會月份按月酌收，JSA現會員不須額外繳費）
Originally "Mizugashi" was used to describe fruits. However, in recent years, it has also been used to refer to water-rich jelly or Arrowroot-starch Mochi with high water content or having a refreshing look.
Although most people think that Wagashi is something you buy at shops, as long as you learn step by step, even beginners can make beautiful Wagashi just like the one in the shop. This course will produce 16 works in 12 hours and teach 40 techniques for MIZUGASHI. Even inexperienced beginners can learn from the basics and master the necessary skills to become an instructor through 6 lessons.
This course focuses explicitly on Mizugashi among Wagashi. In six lessons, you will learn how to make Yokan, Kuzumanju, Kingyoku Kan, Yoshino Kan, Mizore Kan, Awayuki Kan and a method of perfectly presenting the four seasons and traditional culture of Japan in a refreshing and "cool" way.
To enable students to learn the traditional techniques from the basics, understand the origin and background of Wagashi, and be confident and active in this field after graduation, JSA specially invited Mr Takayuki Naito, a craftsman with traditional techniques and knowledge, to jointly design this 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 that the works in this course range from traditional Mizugashi to uncommon materials in Wagashi making. The design is more focused on showing the four seasons and artistry. Since the course uses conventional wagashi ingredients and traditional techniques, the work is exquisite in appearance and delicious in taste, making it an enjoyable course to learn. Please join hands with us to allow more people to teach, make, and taste the Wagashi that represents the unique traditional Japanese culture, connect the past and the future, and carry forward and pass on it.
Course Details:
Lesson 1 - Raindrop～Goldfish Bowl Jelly～
You will learn how to use Agar, how to make raindrop cake, how to make yokan, how to colour, how to use mould, how to inject, etc.
Lesson 2 - Shaped Candy ～Butterfly・Ayu・Sakura・Leaf～
You will learn four kinds of Han Namagashi with refreshing taste and bright colours: Cold Ice, Bright Dried Kingyoku, Mijin Kan, KohakuTo. In addition, you will learn how to add lemon, sakura and matcha flavours to the Kashi.
Lesson 3 - Summer Festival～Japanese Round Fan・Water balloon・Summer Night Sky～
You will learn how to make Kuzimanju and Yoshino Kan by using Yoshinohonkuzu.
Lesson 4 - Early Summer Flowers～Water Peony・Peony・Hydrangea～
You will learn how to make Awayuki Kan and Mizu Yokan and use various techniques to express the flowers of early summer.
Lesson 5 - Four Seasons～Spring・Summer・Autumn・Winter～
In this lesson, four different patterns will be made in a single piece of yokan mould. The Yokan will change into a series showing the transition of the seasons, which will look like a piece of artwork. In addition, you will learn how to make small parts, how to stick them, how to make Kingyoku Kan with high transparency, etc.
Lesson 6 ～Graduation Work～
This lesson will use the techniques learned in the last five lessons to make an original design Mizugashi.
Since the work is also an exam for graduation, several requirements will follow. By attending exams in the course, you can start classes as an instructor immediately after graduation. (Including the Mizugashi Art Certificate course).
Course Duration: 6 lessons (12 hours in total)
Course Fee: HK$12,400, including
- Tuition Fee: HK$8,500
- Ingredients, Tools & Coursebook: HK$2,400
- Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3)
Annual Membership Fee: HK$300 (pro-rata charges for the first year, no additional fee is required for current JSA members)
*The coursebooks are available in Chinese only.
