top of page

Junichi Mitsubori | Kado Ichika Traditional Wagashi Course

Instructor:

Junichi Mitsubori

Date:

Time:

Fee:

23~24/3 (Sat to Sun)

9:30 am - 6:00 pm

HK$7,500

Traditional Wagashi desserts are loved for their delightful textures. Examples include popular treats like Daifuku, Dango, Manju, and Dorayaki. Their versatile appeal and deliciousness have made them beloved traditional snacks found throughout the streets of Japan.


Course Highlights:

🎯 Traditional Japanese Wagashi-making methods for Yakigashi, Shigure, Uiro, Ukishima, Dango, and Dorayaki.

🎯 Understanding the various types of rice flour commonly used in Japanese sweets and their specific purposes.

🎯 Applying the knowledge of famous Japanese sweets to develop innovative snacks by combining various flavours.


Learning Outcomes:

Day 1

💥 Sakura Shigure: Mastering the art of making Shigure, a traditional and visually appealing Wagashi with seasonal beauty. Exploring creative ideas for shaping with homemade tools.

💥 Ukishima: Steamed Wagashi with a soft and fluffy texture, often called the Japanese version of sponge cake.

💥 Imo-kintsuba: Specially made sweet potato snack wrapped in the same style as Kintsuba.

💥 Uiro: Traditional Japanese sweet in the shape of a "kabuto" helmet, combining a chewy and delicate texture with a filling.


Day 2

💥 Golden Taro: Cute and enticing baked Wagashi with an appealing colour.

💥 Dango: Teaching the categorization of Dango flavours (red bean paste, soybean powder, nori soy sauce) and sharing the secret recipe for a famous savoury dipping sauce.

💥 Dorayaki: Sharing a highly acclaimed recipe for this beloved snack, including tips for achieving a dual-textured pancake shell.

💥 Sakura Mai: Kado Ichika's original creation of a fresh and refreshing Dorayaki, filled with creamy and refreshing cheese filling.


📌 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.

bottom of page