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【外朗蒸菓子專攻班】
【和菓子專業研究證書】
練切進階針箸剪、蒸物類上生菓子
Professional Japanese Confectionery Certificate
Nerikiri Scrupture Art, Mushigashi
3 Days | 32 Items
Limited Seats
20-22 April 2024
Hong Kong
by Japanese Confectionery Master -
Mr. Nobuhara Okamoto
課程內容
三天課程, 由煮豆炒餡開始。教授上生菓子專業技巧、蒸物秘訣及塑型等細緻工藝。和菓子三代老店傳人親授正宗和菓子專業技法, 由零開始教授煮製餡料、生地, 分析各項原材料結構及使用技巧，拆解和菓子職人秘訣。課堂使用北海道大手亡豆、大納言紅豆、日本製白雙糖及上白糖、道明寺粉、白玉粉、鹽漬櫻花等日本直送原材料。
Course Detail
The three-day certificate course focuses on exquisite and delicate technique and steam wagashi, traditional skills of cooking and preparing sweetened paste and different kinds of doughs. The heirs of three generation Japanese confectionery store, Master Nobuharu Okamoto, showing authentic professional techniques, analyzing structure of various Japanese ingredients and usage, and dismantling the secrets of Japanese confectionery craftsmen. We are using ingredients imported directly from Japan.
上課地點: 西區商業大廈, 上環 31 Des Voeux Rd W, Sheung Wan
【練切和菓子茶巾絞、針箸剪技巧班】
Nerikiri Wagashi Scrupture Art
第一天
- 由北海道大手亡豆開始煮製白餡、大和芋秘方練切外皮
- 茶巾絞四款 (春山、花筏、春告鳥、天鵝款式, 棉巾及絹巾使用分別及技巧)
- 剪菊技巧六款 (菊剪、長箸及軟針, 組合式及多層次剪菊)
- 必需自備三角棒、棉巾或絹巾、竹簽等基礎用具。細工剪/陶瓷小剪刀、幼長箸、軟針箸可向教室借用。課後可享購物折扣優惠。
Day 1
- Traditional Shiro An (white bean paste) cooking from raw Hokkaido beans, yamato yam nerikiri paste.
- Four types of silk scarf twists (spring mountain, flower raft, spring bird, swan, cotton towel and silk towel technique)
- Chrysanthemum cutting techniques (chrysanthemum scissors, long chopsticks and soft needles, layering and grouping designs).
【春夏季蒸菓子研習班】
Seasonal Steamed Namagashi - Spring and Summer
第二天
- 由大納言小豆原豆開始炒製漉餡(紅豆沙餡)
春夏天季節性和菓子:
- 菓子店名物 草莓道明寺
- 櫻餅 (關東風、關西風)
- 花見團子
- 菱餅
- 花瓣餅
Day 2
- Traditional Koshi An (red bean paste), cooking from raw Hokkaido Dainagon red beans .
Spring and summer seasonal wagashi:
- Fruit shop specialty: Strawberry Doumyoji
- Sakura Ｍochi (Kanto, Kansai style)
- Hanami Dango
- Hishi Mochi
- Harabira Mochi
【外朗蒸菓子專攻班】
Uiro Steam Namagashi Specialty
第三天
- 煮製鹽漬櫻花餡及日本清酒味餡
外郎蒸菓子專攻:
- 煮製外郎皮料、蒸煮及搓揉秘訣
- 外郎上色、混色拼色、暈染技巧
- 拼貼、切割、畳形、雛人形、花衣、模切、包餡等技巧
Day 3
- Sakura paste (salted cherry blossom) and Japanese sake paste
Uiro steam wagashi
- uiro paste, steaming and kneading
- coloring, folding, mixing and blending techniques
- shaping techniques such as collage, shape cutters, tatami folding, doll shape, floral dress, stuffing, etc.
由岡本老師親自簽發之修業證明書:
- 【練切和菓子茶巾絞、針箸剪技巧班】
- 【春夏季蒸菓子研習班】
- 【外朗蒸菓子專攻班】
同時報讀第二天及第三天蒸菓子課程, 將獲頒發
【和菓子專業研究證書 - 蒸物類上生菓子】
- 必須100%出席方可獲頒證書。
Certificate of Completion will be awarded to any day course:
- [Nerikiri Wagashi Scrupture Art]
- [Seasonal Steamed Namagashi - Spring and Summer ]
- [Uiro Steam Namagashi Specialty ]
[Professional Japanese Confectionery Certificate - Mushigashi] will be awarded for students register both Seasonal and Uiro steamed namagashi courses at the same time.
- 100% attendance is required for certificates.
課堂已包括廣東話翻譯、導師及助教們、所有食材工具、包裝禮盒供帶走成品,
及岡本老師親筆簽名彩色課堂筆記乙本, 數量有限, 送完即止!
With Cantonese translator (supplemented with English if necessary), instructors &assistants, ingredients & tools, and packaging to go with, and limited booklet signed by Master Okamoto.
早鳥優惠
於2024年1月11日前確認報讀及繳付學費:
- 即可獲6%折扣優惠。
- 本店舊生專享折上折優惠! 原折扣再減3%。
- 購買任何食材、工具可享5%折扣優惠。
費用已包括所有材料、包裝、傳譯師、助教及午餐。
額外體驗/鞏固技巧課程優惠
- 新生報讀第一天練切技巧證書課程, 可以半價優惠HKD540報讀練切體驗班NW00(原價HKD1080)
打好基礎。
- 本店舊生可享優惠價HKD440報讀針箸剪補習班。
Early Bird Offers
Complete enrollment before January 11, 2024:
- Get 6% discount.
- Exclusive 3% off discount for GCC students.
- Enjoy 5% discount on any purchase of ingredients and tools.
All fees inclusive (ingredients, packaging, interpreter, assistants and lunches.
Extra Discounts for skills strengthening
- Freshmen who sign up for Day 1 Nerikiri Scrupture Art course will enjoy a half-price discount of HKD540 for Nerikiri Wagashi Beginner Course NW00 (original price HKD1080).
- Former students can enjoy a discounted price of HKD440 to enroll in the needle, chopsticks and scissors revisioning course.
請細閱所有項目說明及注意事項
全日制證書課程, 必須100%出席。 必須有使用電磁爐、蒸煮爐具、打蛋、刀切等基礎烹飪經驗。 為確保教學質數, 每班10位同學, 額滿即止, 絕不加開。 報名確認後, 除了因課程取消、8號風球或黑色暴雨警告外, 學員不論任何理由缺席，將視作放棄學位，不會安排補課或退款。 圖片只供參考, 每堂調色及款式由導師決定。 必須自備抹手小毛巾一條作和菓子塑形用。 製作極為精細，同學如有需要請佩戴眼鏡。 課堂進行期間請勿進食。 午餐休息一小時, 課堂時間因應當天進度而定。 教室於開始前15分鐘開放給同學準備。課堂準時開始, 如同學遲到, 課堂內容將不獲補教。 教室冷氣保持20-22度, 如有需要, 請帶備外套。 堂上可以拍照，但未獲導師批准請勿錄像、錄音或連拍。 課堂筆記版權受法律保障及歸Gloria’s CakeCraft擁有，請勿上載網絡或轉交他人。 如被發現任何盜錄、直播、轉發或其他商業行為, 即視作放棄學位並需即時離場, 不能上課亦不獲頒發證書。 如有任何爭議， Gloria’s CakeCraft保留最終決定。
請注意個人衛生- 如同學有流鼻水、咳嗽等傷風感冒症狀, 請於教室內請配帶口罩。
- 教室設有水機, 同學可自備水樽 。
Terms and conditions
100% attendance is required for certificates.This certificate course is only suitable for students who have basic cooking experience in using induction cooker, cooking utensils, egg beating, knife cutting, etc. 10 students per class to ensure quality of teaching. First come first serve. Except for typhoon signal no.8 or black rainstorm warning signal, students who are absent for any reason will be deemed to have given up their degree, and no make-up classes or refunds will be made. Pictures are for reference ONLY, color and design varies. Please bring your own handkerchief /towel. This course requires exquisite technique, please wear glasses if necessary . No eating during class。 One-hour lunch break. Duration of class depends on progress. Classrooms will be opened 15 minutes before started. The class starts on time, contents will not be supplemented to latecomers. Room temperature maintains at 20-22 degrees. Please bring a coat if necessary. Pictures are welcomed, NO video/voice recording without the permission of the instructor. The copyright of class contents and notes is protected by law and owned by Gloria’s CakeCraft, please do not upload to the Internet or share to others.Pirated recording, live streaming, reposting or other commercial activities are not allowed. If discovered, will be deemed as giving up the degree and will be asked to leave immediately. No certificate will be issued. In case of any dispute, Gloria’s CakeCraft reserves the final decision.Please pay attention to personal hygiene- If students have cold symptoms such as runny nose or cough, please wear a mask in the classroom.
- The classroom is equipped with a water dispenser, students can bring their own bottles.
