Junichi Mitsubori | Kado Ichika Nagashi Course
25~26/3 (Mon to Tue)
9:30 am - 6:00 pm
Nagshi refers to Japanese confectionery with a flowing or liquid-like consistency. It is known for its refreshing and visually appealing qualities, making it suitable for spring and summer.
🎯 The basic knowledge and proper usage of plant-based gelling agent agar, an introduction to common types of Nagashi, hands-on production techniques, and artisan-level skills to prevent layering during production (mastering the crucial pouring timing).
🎯 Acquiring recipes for Nagashi with various flavours, shapes, and creative concepts by combining traditional Wagashi ingredients with agar to create unique and artisanal Nagashi creations.
💥 Basic knowledge and proper usage of Sakura agar, a series of essential knowledge.
💥 Various flavours corresponding to multiple colour combinations.
💥 Unlocking the colour and taste pairing technique for the visually appealing Kingyokukan as a critical player in Nagashi.
💥 Learning to utilize the colours and flavours of ingredients effectively.
💥 "Dawn" - black tea lemon Kingyokukan: A fruit-based ingredient that challenges the maker's temperature control when combining agar and acidic substances. It offers a refreshing and non-overwhelming taste.
💥 "Sunrise" - Yokan + Kingyokukan + Ukishima combination: Using steamed Yōkan as the primary base, creating Nagashi with multiple elements that showcase artistic or natural themes.
💥 In-depth exploration of the making methods for different flavours of Yokan (Purple Sweet Potato Yokan, Sesame Yokan, Coconut Condensed Milk Yokan, Orange Yokan, Red Wine Yokan, Matcha Yokan, Raspberry Yokan).
💥 Learning the processing techniques for Yokan with different acidic and alkaline ingredients to achieve high-quality results.
💥 Summarizing and understanding the common principles to apply in future personal creative developments.
📌 The tuition fee includes a 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.