課程報名表  Event Registration
菓道家 三堀純一 | 6天手型煉切初級系統課
日期:19~24/9 (星期二至日)
時間:9:30am - 6:00pm
導師:三堀純一
授課語言:日語及普通話翻譯
學費:HK$18,000

菓道家 三堀純一 | 2天手型煉切中階課程
日期:26~27/9 (星期二至三)
時間:9:30am - 6:00pm
導師:三堀純一
授課語言:日語及普通話翻譯
學費:HK$6,200

* 三堀純一老師本次到港共開兩班 (初級系統課階班),如同時報讀兩班優惠價HK$23,000。
* 報讀中階班須曾有製作和菓子的經驗。

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Junichi Mitsubori | 6-Day Systematic Course in Nerikiri Wagashi - Elementary Level
Date: 19~24/9 (Thursday to Sunday)
Time: 9:30am - 6:00pm
Instructor: Junichi Mitsubori
Medium of Instruction: Japanese (with Japanese-Mandarin translation)
Fee: HK$18,000

Junichi Mitsubori | 2-Day Intermediate Nerikiri Wagashi Course
Date: 26~27/9 (Tuesday to Wednesday)
Time: 9:30am - 6:00pm
Instructor: Junichi Mitsubori
Medium of Instruction: Japanese (with Japanese-Mandarin translation)
Fee: HK$6,200

* Junichi Mitsubori sensei will have two masterclasses in Hong Kong this time. If you register for two classes in a row, the discounted tuition fee is HK$23,000.
* Students attending for Intermediate Nerikiri Wagashi Course are required to have prior experience in wagashi making.
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課堂選擇  MasterClass Selection
19~24/9 | 6天手型切初級系統課
19~24/9  6-Day Systematic Course in Nerikiri Wagashi - Elementary Level
6天手型煉切初級系統課 | 課程內容
Class Description of  the 6-Day Systematic Course in Nerikiri Wagashi - Elementary Level
本次香港課程主要以日本傳統工具與三堀流獨創技巧的經典結合為主的手型切初級系統課。在這6天的課程,三堀老師會從練切的基本功及相關的理論作剖析,掌握傳統工具的正確用法再製作技法,讓你打穩根基唯有根基扎實才有能力達到更完美的和菓子造型。

第一天
💥 認識和菓子及煉切
💥 入門知識講解豆子的挑選和煮製餡的重要性
💥 煉切皮製作傳統基礎紅豆餡製法2款口味內餡
💥 甜度調整:正確減糖/代糖替換比例
💥 關於煉切材料的水分含量和糖度保鮮最佳賞味期保存方法
💥 簡易煉切製法(適合體驗班備料及家庭製作)

第二天
💥 2種基礎染色法
💥 揉圓包餡揉上基礎型
💥 工具介紹①(三角棒等)2款基礎造型
💥 和菓子製作選色配色技巧
💥 各類問題的突發及解決方案
💥 包裝保存售賣注意事項

第三天
💥 工具介紹②(馬毛篩等)
💥 各款工具對應的不同傳統技法
💥 正統篦切菊技法(日本和菓子製造技能士二級考點)
💥 5款基礎造型拔型使用技巧
💥 和菓子構圖美學指津

第四天
💥 工具介紹③(一文字篦、丸押棒等)
💥 各款工具對應的不同傳統技法
💥 5款基礎造型
💥 花心點壓訣竅

第五天
💥 工具介紹④(茶絞巾、曲刃篦等)
💥 各款工具對應的不同傳統技法
💥 5款基礎造型
💥 和菓子的光影美學

第六天
💥 工具介紹⑤(千筋板等)
💥 各款工具對應的不同傳統技法
💥 5款基礎造型
💥 立體線條的刻畫
💥 結課證書頒發合影留念

*學費已包括所有材料及證書
*課堂上會借用其餘所需工具。
*以上課程將視乎進度,下課時間可能稍作提早或延遲​。


Mitsubori sensei will teach you his unique Ichika Style techniques, a perfect blend of traditional Japanese tools and Mitsubori's original skills in this comprehensive Wagashi course. During this 6-day course, Mitsubori sensei will examine fundamental techniques and theories of practice, ensuring mastery of traditional tools and techniques. It will lay the groundwork for achieving more precise and perfect wagashi styling. A solid foundation is crucial for success in Nerikiri Wagashi's craftsmanship.

Day 1
💥 Learn about Wagashi and Nerikiri
💥 Introduction・Selection and cooking of beans・The importance of stuffing
💥 Making of Nerikiri dough・Making of traditional red bean filling2 flavors of filling
💥 Sweetness adjustment: Correct sugar reduction/sugar substitution ratio
💥 Notes on the moisture content and sugar content of the Nerikiri dough, the best consumption periods and the storage method
💥 Simple method of making Nerikiri dough (suitable for experienced class preparation and home production)

Day 2
💥 2 basic dyeing methods
💥 Kneading and stuffing techniques
💥 Tools Introduction ① (Triangular Bar etc.)2 basic stylings
💥 Color selection and colour-matching skills for Wagashi making
💥 Contingencies and solutions to various problems
💥 Precautions for packaging, storage and selling of Wagashi

Day 3
💥 Tools introduction ② (Horse Hair Sieve, etc.)
💥 Different traditional techniques corresponding to each tool
💥 Grate cutting chrysanthemum technique (Japanese Wagashi Skilled Craftsmen Examination Level Two Techniques)
💥 5 basic stylingSpoon shape technique
💥 Wagashi composition aesthetics guide

Day 4
💥 Tools introduction ③ ("Single Character" Spatula, Round Push Tool, etc.)
💥 Different traditional techniques corresponding to each tool
💥 5 basic stylings
💥 Tips for pressing flower centre

Day 5
💥 Tools introduction ④ (Silk Cloth, Curved Blade Spatula, etc.)
💥 Different traditional techniques corresponding to each tool
💥 5 basic stylings
💥 Lights and shades aesthetics of Wagashi

Day 6
💥 Tools introduction ⑤ (Thousand Ribs Board, etc.)
💥 Different traditional techniques corresponding to each tool
💥 5 basic stylings
💥 The depiction of three-dimensional lines
💥 Issuance of course completion certificate・Group photos

*The tuition fee includes Certificate and all materials.
*The required tools will be provided to use during the class.
*The end time is just a rough estimate and will vary depending on actual progress.
26~27/9 | 2天手型切煉中階課程
26~27/9 | 2-Day Intermediate Nerikiri Wagashi Course
2天手型煉切中階課程 | 課程內容
Class Description of  the 2-Day Intermediate Nerikiri Wagashi Course
本次香港課程主要以日本傳統工具與三堀流獨創技巧的經典結合為主的手型煉切中階課程。在這2天的課程,既帶你溫習和鞏固了傳統技巧與造型,又激發靈感演繹全新風格。讓你不用到外地也可學習正統技巧,製作風靡全球引領風尚的和菓子造型。

第一天
💥 煉切中級剪刀技法入門知識講解
💥 剪刀的正確拿法和入門技法
💥 茶絞巾壓餡技法
💥 和菓子造型構思

第二天
💥 針切工具介紹
💥 針筷的正確拿法和入門技法
💥 各類花卉的針切呈現方式
💥 6款基礎針切造型

*須曾有製作和菓子的經驗。
*學費已包括所有材料及證書。
*課堂上會借用其餘所需工具。
*以上課程將視乎進度,下課時間可能稍作提早或延遲​。

Mitsubori sensei will teach you his unique Ichika Style techniques, a perfect blend of traditional Japanese tools and Mitsubori's original skills in this Intermediate Nerikiri Wagashi course. In this 2-day workshop, you will be able to practice and reinforce the traditional Wagashi techniques you may have and get inspiration through the visual aspect of Mitsubori's works. Don't miss the chance to learn from the master!

Day 1
💥 The fundamentals of Intermediate Nerikiri scissors techniques
💥 How to hold scissors and get started correctly
💥 Silk Cloth impression techniques
💥 Wagashi shape concept

Day 2
💥 Introduction of Needle-Cutting tools
💥 Demonstrate the correct way to hold the needle chopsticks and basic techniques
💥 Present various flowers using needle-cutting techniques
💥 Six basic needle-cut stylings

*Students are required to have prior experience in Wagashi making.
*The tuition fee includes Certificate and all materials.
*The required tools will be provided to use during the class.
*The end time is just a rough estimate and will vary depending on actual progress.
導師簡介  Instructor's Profile
三堀純一是著名日本菓道家,他是和菓子司いづみや第三代家主及日本甜點協會理事。 三堀老師1974年出生於神奈川縣橫須賀,1995年畢業於東京製菓學校。三堀老師2010年於TV爭霸R ”和洋菓子職人選手權“取得優勝而一舉成名,許多媒體爭相介紹。三堀老師以最為拿手的”煉切細工“為本,從2015年至今每天都以圖片形式的介紹新作,取名為”一日一菓“ (Wagashi of the Day),累積followers已超越30萬。
2016年,三堀老師結合自身經驗開創了和菓子界的新流派「菓道」,把和菓子帶到新的美學層次。具體來說就是與茶道一樣,提倡器具與作品相結合,秉承”觀賞與品嘗“相結合的精神創作和菓子,他是「菓道 一菓流」的創始人。三堀老師目前主要在海外教授和菓子製作及指導「菓道」相關理念和動作的工作。「菓道」,不是單純的“點心製作”,帶著“款待”面對客人的心意,遵循製作糕點理論,把“讓人感受到魅力的製法”,在那動作的一舉一動中演繹到極致。
你可在他的専頁瀏覽更多他的作品 https://www.instagram.com/junichi_mitsubori/

Junichi Mitsubori is a world-famous wagashi master, a third-generation wagashi artisan of traditional Japanese sweets store Izumiya (いづみや) and the director of the Association of Japanese Sweets. He was born in Yokosuka, Kanagawa, in 1974. In 1995, he graduated from the Seika Sweets College in Tokyo. Mitsubori first gained attention when he won TV Tokyo's "TV Champion R" dessert artisan competition in 2010". Still, his popularity grew when he initiated a daily photo project on Instagram called "Wagashi of the Day" in 2015 to promote his preferred style, "Nerikiri" work, to a broader, younger audience. The image-centric platform became the perfect stage for Mitsubori's elaborate creations, and his followers have now reached over 300,000.
Mitsubori turns the wagashi presentation into a new art form. In 2016, he founded his school Kado Ichikaryu. Kado (way of wagashi), a term that echoes the meticulous care and preparation involved in Chado (way of tea), uses bespoke utensils and calculated gestures to produce a highly stylized wagashi experience. Sophisticated wagashi like Nerikiri originated were naturally made by artisans' hands, and the wagashi are perfect in appearance and taste.
To Mitsubori, the beauty of the performance is as crucial to Kado as the artistry of the dessert itself. He is currently performing and teaching Kado overseas. As a master of Kado, Mitsubori does not merely make food, he instead wants the audience to appreciate the performance and his subtle movements. You can see more of Mitsubori's works on his Instagram page. https://www.instagram.com/junichi_mitsubori/
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