JSA目前已開設日本首創的日本和菓子藝術・造型水菓子・干菓子等課程，至今在國內外仍持續獲得非常高的人氣。而這次將在日本首次推出全新專門學習「日式饅頭」的課程。
『日式饅頭』於鎌倉時代由中國傳入日本，並發展成獨自的文化。此課程不僅可徹底學習蒸饅頭・烤饅頭的傳統技術，同時也加入了日本和菓子藝術的技術與JSA的獨創技術，因此可製作出獨一無二的造型日式饅頭。
本課程為使能在6堂課之內掌握作為講師所必備的技術，特別只將和菓子之中的『日式饅頭』分化出來，在最短2天(12小時)之內即學習到桃山・利休・輕羹 (かるかん)・薯蕷・牛奶饅頭等5種日式饅頭的的製作方法。課程內容充實，12小時之中可學會13種作品以及40種以上的技術。此外，此課程在重視傳統文化的同時，亦學習到具有JSA風格的高藝術性造型設計技巧。
雖然簡單的製作方法及別緻的造型也很重要，但基於「身為日本人，想珍惜守護具有長久歷史之日本和菓子的傳統技術與背景、細膩。」的想法，因此這次的課程設計也沿用日本和菓子藝術、造型水菓子、干菓子&半生菓子的做法，同樣加入和菓子職人為本課程的監修者。
監修者為大正14年於日本芦屋創業的和菓子老店舖『御菓子司 杵屋豊光』的内藤貴之先生。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：
這次的課程，把從和菓子的正式回禮至平民的點心等各式各樣非常受到歡迎的日式饅頭的世界，變化成具有日本JSA協會獨特風格的『造型日式饅頭™』。
外皮及內餡的基礎部分是以傳統的材料及技法為架構，造型則是為和菓子世界中極為少見的設計。在技術層面，含括從基礎到高難度的技法，是一門富於變化的課程，不僅看起來漂亮，吃起來也很美味！若在這次的課程中能讓大家在學習上收穫良多將是我的榮幸，而我也確信能讓大家感到滿意。誠心期盼大家能將和菓子嶄新的一頁傳達給更多人知道。
課程詳細內容
Lesson 1『桃山』
學習宛如日本和菓子藝術般，既細緻又華麗的桃山饅頭的製作方法。
學習桃山饅頭外皮的製作・外皮的染色・包餡・和菓子工具的使用方法・造型（紫陽花、向日葵、撫子花）、烘烤方法。
Lesson 2『牛奶饅頭』
透過製作口感濕潤、牛奶風味濃郁，西式風格的牛奶饅頭，學習立體感的設計與烙印方法。使用身邊隨手可得的工具，便可製作出各式各樣造型的烙印圖案。
學習牛奶饅頭外皮的製作・外皮的染色・饅頭外皮的暈染花紋・包餡・立體感的造型（愛心及貓咪2種）・烘烤・烙印的製作方法。
Lesson 3『利休饅頭』
學習據說受日本茶聖千利休喜愛的利休饅頭的製作方法。善用黑糖的色調的同時，製作出具JSA特色的可愛設計。在課堂中也會說明製作成花林糖饅頭的變化方法。
學習利休饅頭(黑糖）外皮的製作・外皮的染色・包餡・花紋的添加方法・彩繪・造型（松鼠、樹墩、橡實）・饅頭的蒸法・製作成花林糖饅頭的變化方法。
Lesson 4『輕羹饅頭卷』
學習鬆軟的輕羹麵糊的製作方法，以及輕羹饅頭卷的捲法。添加上山茶花及雲朵等日式傳統花紋的輕羹卷，是一款宛如藝術般的和菓子。
學習輕羹麵糊的製作・麵糊的染色・圖案的繪製方法・蒸法・適合饅頭卷的內餡製作方法・抹茶餡的製作方法・內餡的捲法。
Lesson 5『薯蕷饅頭～新年～』
將大多於婚禮回贈品或喜事時使用的薯蕷饅頭，以適合新年的設計製作而成。此堂課內容充分採用完成後仍飽滿的彩繪方法、剖面形成紅白雙色的包餡方法、使用三角棒・丸棒・剪刀的造型方法等日本和菓子藝術的要素，非常值得學習。
學習薯蕷饅頭外皮的製作・外皮的染色・內餡的染色・紅白雙色內餡的製作方法・包餡・塑型（鶴・鯛魚・鈴鐺）・使用三角棒或剪刀的造型方法・完成後具立體感的彩繪方法。
Lesson 6『畢業製作』
運用前5堂課所學到的技法，在時間內製作出2款原創設計的薯蕷饅頭。
由於身為講師必須具備開發獨創課程的能力，因此藉由畢業製作訓練各位能獨自構思出原創設計以及思考時間分配。此外，藉由考試合格的肯定，課程結束後便能懷抱自信，以講師的身份活躍於這個領域。
此外，並非只要出席每一次的認證課程就能順利成為講師，必須通過協會所舉辦的畢業考試，才代表正式完成整個課程。(考試不合格的話，將擇日再次進行考試)
課程時間：6堂課 (共12小時)
課程費用： HK$9,830 (已包括學費、材料、道具、課本、證書、自行授課用食譜的費用)
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）
JSA was the first in Japan to hold a course specialising in Nerikiri, Mizugashi, and Higashi, and they continue to be very popular both in Japan and overseas. The JSA Manju Art (まんじゅうアート™) Certificate Course is the first course of this kind in Japan.
Manju (まんじゅう) was introduced from China in the Kamakura period and has developed into a unique culture in Japan. In this course, you will be able to create your one-of-a-kind Manju Art, by learning the traditional techniques of steamed Manju and grilled Manju and incorporating Nerikiri Art techniques and JSA's original techniques.
This course specialises only in "Manju", among other Japanese confectioneries. You can acquire the skills as a lecturer in 6 lessons, including five types of Momoyama (桃山), Rikyu (利休), Karukan (かるかん), Sweet Potatoes (薯蕷), and Milk Manju (ミルクまんじゅう) in 2 days. This course has comprehensive content where you can learn 13 kinds of works and more than 40 kinds of techniques. While we are paying much attention to the traditional culture, this course also teaches JSA's highly artistic modelling design skills.
While simplicity and appearance are important, "As a Japanese, I want to preserve the traditional techniques, background, and delicacy of Wagashi, which have a long history." With that in mind, this course will be supervised by a Japanese confectionery craftsman, following Nerikiri Art, Mizugashi Art, and Higashi & Hannamagashi courses we have developed.
This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathised 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 Manju Art course arrange the world of various Manju, which are familiar from formal gifts of Japanese sweets to snacks for every day, in the style of the JSA. Traditional ingredients and techniques are used to support the base of the dough and bean paste, and the design is something new that is rarely seen in Japanese sweets. There is a wide variety of courses, from basic to advanced, which are beautiful to look at and delicious to eat! He would appreciate it if students could learn a lot from this course and share these new designs of Japanese sweets with as many people as possible.
Course Details:
Lesson 1 - Momoyama (桃山)
You will learn how to make Momoyama Manju, which is as delicate and gorgeous as Nerikiri Art.
You will learn how to make Momoyama Manju dough, colour the dough, and filling, use Japanese confectionery tools, modelling (hydrangea, sunflower, Nadeshiko 撫子), and baking method.
Lesson 2 - Milk Manju
Learn about Western-style milk buns' three-dimensional design and branding with a moist, buttery flavour. Using familiar tools, you will be able to brand the shape freely.
You will learn how to make milk Manju dough, colouring the dough, familiar patterns of Manju dough, fillings, three-dimensional modelling (heart and cat two types), baking, and branding.
Lesson 3 - Rikyu Manju
Learn how to make Rikyu steamed buns, said to be loved by Japanese tea saint Sen Rikyu. While using brown sugar, we will create a cute design that is typical JSA. The class will also teach the alternative way of making Karinto Manju (かりんとう).
You will learn to make Rikyu Manju (brown sugar) dough, colour the dough, make fillings, draw patterns, paint, shape (squirrels, stumps, acorns), steam Manju, and make Karinto Manju.
Lesson 4 - Karukan Roll
Learn how to make fluffy Karukan dough and learn how to roll Karukan Rolls. The Karukan Roll with the Japanese patterns of camellias and clouds. It is a Japanese confectionery that looks like art and is not sold anywhere else.
You will learn how to make Karukan dough, how to colour the dough, how to draw patterns, how to steam, how to make bean paste suitable for the rolls, how to make matcha bean paste, and how to roll with bean paste.
Lesson 5 - Sweet Potato Manju ~New Year~
We will make Sweet Potato Manju, which is often used as a gift for weddings and celebrations, with a design perfect for the New Year. The content is worth learning, with plenty of elements of Nerikiri Art, such as how to paint for a plump finish, filling with a red and white pattern on the cross-section, and modelling using a triangle rod, ball modelling tool, and scissors.
You will learn how to make Sweet Potato Manju dough, colour the dough, colour the bean paste, how to make red and white bean paste, wrapping technique, sculpting (crane, snapper, and bell), and modelling using triangle rod and scissors, and painting to create a three-dimensional piece.
Lesson 6 - Graduation Work
This lesson will use the techniques learned in the last five lessons to make two original designs of Sweet Potato Manju within the time limit.
In the graduation work, you can think about your original design and time allocation, so it will be a necessary skill training to create your lessons. After passing the graduation exam, you can immediately work as a lecturer.
Course Duration: 6 lessons (12 hours in total)
Course Fee: HK$9,830 (including tuition fee, ingredients, tools, coursebook, certification and 3 x free recipes for your class)
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.
