課程內容 Class Description
在8小時的課程中，共可學習40種技巧並製作出17種作品，是一項內容十分豐富且充實的課程。此外，此課程在傳遞傳統文化之美的同時，也可學習具有 JSA 風格的高藝術性造型設計技巧。
課程時間：6堂課 (共8小時)
課程費用： HK$8,600.00 包括
- 學費 HK$4,600
- 所需材料、道具、課本費用 HK$2,500.00
- 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）
此課程可學會和菓子中水分含量較少、保存期較長的干菓子 (雲平2種・落雁・雞蛋煎餅) 與半生菓子 (石衣・州浜すはま) 的製作技巧，只需6堂課即可掌握身為講師所必備的技術。
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』及『造型水菓子』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舖『御菓子司 杵屋豊光』的內藤貴之先生。由於對 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：
「在干菓子&半生菓子講師證書課程中，結合了干菓子・半生菓子的傳統技術，以及獨自開發的創新技術，而作品的設計則著重於呈現四季風情及藝術性。
干菓子・半生菓子會因溫度及濕度造成完成品的品質落差，而課程中將會教大家如何在家也能簡單製作的方法。
近年來製作干菓子・半生菓子的職人已逐年減少，但基於干菓子・半生菓子是擁有長久歷史的傳統和菓子之一，因此我衷心期盼能讓大家透過此課程更深入了解這代表卓越日本傳統文化的和菓子，且和我們一起愉快的學習。」
第1堂『扇形煎餅』
第2堂『落雁』
第3堂『雲平2種』
第4堂『石衣（松露）』
第5堂『すはま（州浜）』
第6堂『畢業製作』
It is a very fulfilling course that you can learn 40 different techniques by making 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 contains very little moisture, thus keeping relatively longer than other kinds of wagashi. In these 6 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 the traditional techniques, background, and delicacy of Japanese sweets 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 year by year. However, it is one of the traditional Japanese sweets with a long history. I sincerely hope that through this course, everyone can learn and enjoy this incredible conventional Japanese culture of Japanese confectionery."
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
