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Turn Your Hobby into a Career

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JSA Certificate Course

"Give life to a radiance woman, turn your hobby into wealth."
~ Bringing the lifework called SALONAISE to the woman of the future~

The Japan Salonaise Association (JSA) idea is to inspire women to develop their hobbies while raising children or working. Even beginners can start teaching their classes and share their knowledge with like-minded friends in their spare time.

JSA was founded in Japan in August of 2013. In addition to developing the concept of turning hobbies into income, the aim is to provide technical and operational assistance to the lecturers. 

JSA's Instructors are based on the idea of "we are friends, not competitors". They discuss, learn from each other, grow together, and continue to radiate in this field.

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We are a JSA certified classroom. Our instructors Peggy Wong, Ringo Au-Yeung and Agnes Tang, are all certified instructors of JSA and have years of teaching experience. They will guide you through the tricks of making colourful treats.

Course Features

  • The coursebook includes complete step-by-step pictures, and even beginners can obtain a lecturer certificate in a short time (the coursebooks are available in Chinese only).

  • The course fee includes the required materials and tools, which the student can take home after class for practising the techniques learned.

  • The association continues to adopt the most advanced techniques globally and develop new courses so that lecturers can always be at the forefront of the industry.

  • Small class teaching to ensure teacher-student interaction.

  • After completing the certification course and paying the annual membership fee, you will become an accredited tutor and a member of the JSA Association.

  • After obtaining the JSA qualification, you can start to teach your classes.

  • After completing the introductory certificate course, you are entitled to attend advanced lecturer certificate courses to enhance your techniques.

JSA Certificate Course

​We currently have the following certificate courses available:

  • Icing Cookie Decorating Instructor Certificate Course

  • ​Japanese Nerikiri Art Instructor Certificate Course

  • ​Japanese Nerikiri Art Master Certificate Course

  • Higashi & Hannamagashi Instructor Certificate Course

  • Mizugashi Art Instructor Certificate Course

  • Manju Art Instructor Certificate Course ~NEW COURSE~

  • Decorating Meringue Cookies Instructor Certificate Course ~NEW COURSE~

  • ​Cake Pops Instructor Certificate Course​

​If you are interested in enrolling in the JSA Instructor Certificate Course, you can register at the course details link below.

 

If the scheduled classes do not suit you, you can WhatsApp +852 9083-8693 or email blossomcakeshk@gmail.com for more course information or schedule a lesson.

​JSA - Decorating Meringue Cookies Instructor Certificate Course

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~NEW COURSE~

Decorating Meringue Cookies Instructor Certificate Cours

Date: 17~18/11 (Thursday to Friday)
Time: 10:30am - 5:00pm
Instructor: Agnes Tang (JSA Accredited Instructor)
Course Fee: HK$7,500

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Date: 28~29/12 (Wednesday to Thursday)
Time: 10:30am - 5:00pm
Instructor: Agnes Tang (JSA Accredited Instructor)
Course Fee: HK$7,500

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Date: 18~19/1 (Wednesday to Thursday)
Time: 10:30am - 5:00pm
Instructor: Agnes Tang (JSA Accredited Instructor)
Course Fee: HK$7,500

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This course was created to be the most comprehensive content course for deco meringues, a popular treat in recent years. You can learn more than 30 skills to do 17 works. JSA Deco Meringue course is based on various traditional production methods learned in the UK, combined with a unique systematic course design similar to the successful Icing Cookies course that JSA developed. In addition to focusing on creating a crunchy and unforgettable taste, it is also very particular about the design details. By learning the appropriate meringue methods (French, Swiss) and four different meringue recipes in this course, you will be able to use them to produce exquisite and high-quality works. Since making the meringue up to the baking of the pieces takes place in the classroom with full mentoring, you can easily follow and learn the meringue techniques. Just decorate your cake or cupcakes with meringue to instantly stand out as a unique dessert that will be an aesthetic spot on various festivals such as Halloween, Christmas, Valentine's Day or birthday.​ Lesson 1 "The Basics of Meringue & Deco Meringue Stick" - Orange Flavour In this lesson, you will thoroughly learn meringue making, colouring the surface, colouring the icing, adding flavour, squeezing the icing, making the cake topper, adding patterns to the bottom, etc. From the basics techniques to the applied applications. Lesson 2 "Unicorn & Elephant" - Lemon Flavour You will learn how to make icing suitable for three-dimensional meringues, piping three-dimensional meringues, piping overlapping meringues, piping small gadgets, facial expressions, etc. Lesson 3 "3D Meringue Wedding Dolls"- Original Flavour In this class, you will learn how to make taller meringue shapes, piping lines, making meringue biscuits and use these techniques to create delicate and high-quality 3D meringue dolls. Lesson 4 "Meringue Flower Cookies" - Original Flavour You will learn to make meringue flower cookies using the meringue, which is suitable for flower piping to squeeze Scabiosa, Dahlia, Rose, Ribbon Rose and Leaves. Lesson 5 "Floating Meringue" - Strawberry Flavour You will learn to make meringue suitable for making 2D pieces, making sculptural floating meringues, painting techniques and making cute rabbit and bear sculptural meringues. It looks good as latte art and is perfect for festive events. It can be served together with a cup of latte, tea, hot cocoa or hot milk. Have fun with a floating meringue on your drink! Lesson 6 "Graduation Exam" - Original Flavour (1 hour) Apply the skills you have learned in the last five lessons to make three original designed meringue cookies. (Do not use copyrighted designs) Passing the graduation exam means that you can start your classes as a JSA certificated instructor (including certification courses). It does not mean that you will get the certificate after finishing our course. You NEED to pass the graduation exam to become a JSA instructor! (If you don't pass the exam, you will need to retake the exam at a later date) Attention: - Students are required to attend all six lessons starting from lesson 1. - Upon completion of the course, you have to go through the procedures for the instructor certification with the association. A late application is not accepted. - You will receive a certificate from Japan Salonaise Association 4 weeks after registration. - If you become a lecturer, you will receive a gift from the association, including three handouts for self-teaching and a free lecturer's instruction manual. - Since JSA Hong Kong does not offer Decorating Meringue Cookies Certificate Course at the moment, if you want to start teaching your classes after graduating, you will need to apply for the certification through JSA Taiwan.​ ​- Course Duration: 2 days (11:00am - 5:00pm) - Course Fee: HK$7,500 (including tuition fee, ingredients, tools, coursebook and certification) - 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.

​JSA - Manju Art Instructor Certificate Course

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~NEW COURSE~

Manju Art Instructor Certificate Course

Date: 23 & 30/11 (Wednesday)

Time: 10:00am - 5:30pm
Instructor: Ringo Au-Yeung (JSA Accredited Instructor)
Course Fee: HK$9,830

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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.

​JSA - ​Japanese Nerikiri Art Master Certificate Course

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​Japanese Nerikiri Art Master Certificate Course

Date: 7 & 14/12 (Wednesday)
Time: 10:00am - 5:00pm
Instructor: Ringo Au-Yeung (JSA Accredited Instructor)
Course Fee: HK$13,100

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Japanese Nerikiri Art Master Certificate Course is designed for instructors who have completed the Japanese Wagashi Art Instructor Certificate Course and want to learn advanced techniques. In the course, you will also further learn the techniques of "tong" (scissors), "needle-cutting" (needle chopsticks), and "chopsticks-cutting" (chopsticks), in addition to applying the methods that you learned in the foundation course. Moreover, you will learn how to use KONASHI (こなし), UIRO, YOKAN, AGAR AGAR and other new ingredients to make Wagashi.​​ This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized 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 Wagashi reflect the four seasons of Japan visually. The advanced course will focus on the most refined "traditional techniques" underpinning the Wagashi world. He hopes everyone can learn more advanced techniques and work with JSA to convey the profoundness of Wagashi and the charm of Japan! Lesson 1 Learn basic techniques such as using triangle rod and muslin gauze modelling techniques, and use the new tool "Bamboo Sasara" (ささら) to create three-dimensional flowers. - Lisianthus / Peony / Camellia Lesson 2 Learn how to create a weave pattern with bamboo and how to make jelly clear Wagashi using Agar Agar. - Hydrangea / Tanzaku / Galaxy Lesson 3 Learn how to make and colour the outer skin that makes with Uiro and create various shapes. - Clematis / Masari grass (Chrysanthemum) / Square Bag~Sakura~ Lesson 4 Learn how to create three-dimensional chrysanthemums using ball tool and triangle rod and how to make Yokan. - Chiyomi grass (Chrysanthemum) / Tamagiku / Chrysanthemum Lesson 5 Learn to use needle cutting techniques to express the soft and delicate lines of petals and wings. - Narcissus / Butterfly / Lily of the Valley Lesson 6 Three kinds of artistic chrysanthemums making using Tong cutting (scissors) and chopsticks cutting. - Scissors Chrysanthemum 2 Types (Scissors) / Tsumami Chrysanthemum (chopsticks) ​- Course Duration: 6 lessons (12 hours in total) - Course Fee: HK$13,100 including 1. Tuition Fee: HK$8,500 2. Ingredients, Tools & Coursebook: HK$4,600 ​*How to become a JSA Japanese Wagashi Art Advanced Certified Instructor? - First, take the JSA Wagashi Art Instructor Advanced Course (6 lessons totalling 12 hours). (If a certificate of course completion is needed, an additional issuance fee of HK$750 is required.) - Obtaining the course completion certificate proves that you have completed the course only. It does not mean that you have officially become an instructor of the Japanese Nerikiri Art Master Certificate Course. However, you can use the techniques learned in this advanced course to open your interest classes, etc. - The Master Instructor Certification Exam will be held on a different date. (An additional examination fee of HK$750 is required, and the exam is once a year) - After passing the examination, you can start to teach the Japanese Nerikiri Art Master Certificate Course as a Master Instructor. (An additional registration fee of HK$1,500 and a Master Instructor annual membership fee of HK$900 are required) - For the Master Instructor's annual membership fee, you only need to pay the difference if you currently are a JSA member. - The Master's certificate is issued in card format, which can be used as your business card during classes. ​*The coursebooks are available in Chinese only.

​JSA - Icing Cookie Decorating Instructor Certificate Course

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Icing Cookie Decorating Instructor Certificate Course

Date: New schedule coming soon!

Time: 10:00am - 6:00pm

Instructor: Peggy Wong (JSA Accredited Instructor)

Course Fee: HK$9,800

It is a course with rich content. In 12 hours, students will make 16 works of various styles (including giant cookies) and learn 61 skills required to make icing cookies. In addition to the basic icing knowledge, students will learn aluminium cookie cutter making, brush embroidery, rolled fondant modelling, flower piping, etc., and other techniques that are not easy to understand by self-learning. In the last class, students will be asked to use all they have learned from the course to make a large message cookie as a graduation examination work. We will teach students to create works of various styles such as cute, modern, elegant, girly, and shabby chic styles in the course. This training method allows students to easily manage any icing cookies in the future without being limited to a specific range of work. ​​​Lesson 1 "~Learn the basic skills of making icing cookies~" You will learn: - How to make the icing - Royal icing consistency - How to make spiral piping bags - How to colour icing - How to pipe with icing - How to flood a cookie with icing - Wet-on-wet icing techniques (arrow feather, tweed, dots and hearts) First of all, the foundation is the most important! To make delicious and beautiful icing cookies, you must learn the basic techniques! Lesson 2 "~Learning the technique of wet drawing~" You will learn: - How to make your original cookie cutter with aluminium strips - How to place decorative accessories on cookies - Master design capability (challenge original design) - How to make black icing - How to prevent dips and craters in the icing - 3 types of wet-on-wet patterns (leopard, zebra, giraffe) If you can make a cookie cutter with your original design, you can make your unique icing cookies! Lesson 3 "~Learn to master intricate piping~" You will learn: - How to colour baby pastel colours such as salon pink and baby green - How to make silhouettes (animal and letter) - How to make quilting patterns (diamond patterns) - How to make your icing glossy - How to pipe intricate lace patterns (double lace, triple lace, CS lace, etc.) Every girl likes girly cookies! In this lesson, you will learn not only the intricate piping techniques but also some lace patterns. In addition, after learning the silhouette techniques, you can master any complicated silhouette decorated cookies! Lesson 4 "~Learn to master flower piping~" You will learn: - How to colour four different European shabby-chic colours - How to pipe flowers (daisy, five-petal flower, leaf, ruffle flower corsage) - How to pipe ribbons After learning about flower piping, cookies become more lovely!  Whether putting it on a dress, flower baskets, or sugar cubes, your icing cookies have become broader. So as a lecturer, these are essential techniques. Lesson 5 "~Decorate cookies using fondant and icing~" You will learn: - How to colour teal (or Tiffany Blue) - How to make fondant die-cutting - How to make ruffles (stylish ruffles, elegant ruffles) - How to make ribbons - How to use impression mats and embossers - How to use the modelling tools and knife - How to use the fondant foam pad - Brush embroidery - Zigzag piping Many students come to JSA to learn these techniques. Using brush embroidery and fondant, you can make three-dimensional icing cookies that are very popular worldwide! Also, it is advantageous to make wedding-associated gifts after learning how to colour Tiffany Blue! Lesson 6 "~Master icing cookies~" Graduation exam. You will need to use a large piece of cookies as a message board (made with fondant for long-lasting), and well manage these 2 hours and apply the techniques you have learned from the course to create a unique original designed cookie. Some participants use this message board as the banner of their workshop and the profile picture of their social media pages. Passing the graduation exam means that you can start your classes as a JSA certificated instructor (including certification courses). It does not mean that you will get the certificate after finishing our course. You NEED to pass the graduation exam to become a JSA instructor! (If you don't pass the exam, you need to retake the exam at a later date)​ ​- Course Duration: 6 lessons (12 hours in total) - Course Fee: HK$9,800 including 1. Tuition Fee: HK$6,000 2. Ingredients, Tools & Coursebook: HK$2,300 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - Annual Membership Fee: HK$300 (pro-rata charges for the first year, no additional fee is required for current JSA members) - You can get the Certificate in just 2 days! ​*The coursebooks are available in Chinese only.

​JSA - Higashi & Hannamagashi Instructor Certificate Course

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Higashi & Hannamagashi Instructor Certificate Course

 

Date: New schedule coming soon!

Time: 10:00am - 4:30pm (first day)

           10:00am - 3:30pm (second day)

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$8,600

It is a very fulfilling course where you can learn 40 different techniques by doing 17 works. And while valuing traditional culture, it will be a course where you can learn design with high artistic quality like JSA. ​In this course, you can learn the techniques of making Higashi (dried sweet) and Hannamagashi (half-raw sweet) dry and containing very little moisture, thus keeping relatively longer than other wagashi. In these six lessons, you will gain the skills necessary to become a lecturer. ​Easiness and appearance are the keys to making Higashi and Hannamagashi. But as in Japanese culture, it is essential to carefully protect Japanese sweets' traditional techniques, background, and delicacy with a long history. Based on this idea, this course is jointly designed and supervised by Japanese sweets craftsmen following the practice of the "Japanese Nerikiri Art Certificate Course" and "Mizugashi Art Certificate Course. This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized 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, "this course is a combination of traditional Higashi and Hannamagashi techniques and a new technique developed independently, and is designed with a focus on the four seasons and art. We make Higashi and Hannamagashi with different finishes depending on the temperature and humidity in an easy way to make at home. In recent years, the number of artisans who make Higashi and Hannamagashi has decreased yearly. However, it is a traditional Japanese sweet with a long history. I sincerely hope that everyone can learn and enjoy this incredible conventional Japanese culture of Japanese confectionery through this course." ​Lesson 1 "Uchiwa rice crackers" Lesson 2 "Rakugan" Lesson 3 "Unpei" Lesson 4 "Ishii (Matsuro)" Lesson 5 "Suhama" Lesson 6 "Graduation work" ​- Course Duration: 6 lessons (8 hours in total) - Course Fee: HK$8,600 including 1. Tuition Fee: HK$4,600 2. Ingredients, Tools & Coursebook: HK$2,500 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - 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.

​JSA - Mizugashi Art Instructor Certificate Course

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Mizugashi Art Instructor Certificate Course

Date: New schedule coming soon!

Time: 10:00am - 5:30pm

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$12,400

Originally "Mizugashi" was used to describe fruits. However, in recent years, it has also been used to refer to water-rich jelly or Arrowroot-starch Mochi with high water content or having a refreshing look.  Although most people think that Wagashi is something you buy at shops, as long as you learn step by step, even beginners can make beautiful Wagashi just like the one in the shop. This course will produce 16 works in 12 hours and teach 40 techniques for MIZUGASHI. Even inexperienced beginners can learn from the basics and master the necessary skills to become an instructor through 6 lessons. This course focuses explicitly on Mizugashi among Wagashi. In six lessons, you will learn how to make Yokan, Kuzumanju, Kingyoku Kan, Yoshino Kan, Mizore Kan, Awayuki Kan and a method of perfectly presenting the four seasons and traditional culture of Japan in a refreshing and "cool" way. To enable students to learn the traditional techniques from the basics, understand the origin and background of Wagashi, and be confident and active in this field after graduation, JSA specially invited Mr Takayuki Naito, a craftsman with traditional techniques and knowledge, to jointly design this course. This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized 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 course range from traditional Mizugashi to uncommon materials in Wagashi making. The design is more focused on showing the four seasons and artistry. Since the course uses conventional wagashi ingredients and traditional techniques, the work is exquisite in appearance and delicious in taste, making it an enjoyable course to learn. Please join hands with us to allow more people to teach, make, and taste the Wagashi that represents the unique traditional Japanese culture, connect the past and the future, and carry forward and pass on it. Course Details: Lesson 1 - Raindrop~Goldfish Bowl Jelly~ You will learn how to use Agar, how to make raindrop cake, how to make yokan, how to colour, how to use mould, how to inject, etc. Lesson 2 - Shaped Candy ~Butterfly・Ayu・Sakura・Leaf~ You will learn four kinds of Han Namagashi with refreshing taste and bright colours: Cold Ice, Bright Dried Kingyoku, Mijin Kan, KohakuTo. In addition, you will learn how to add lemon, sakura and matcha flavours to the Kashi. Lesson 3 - Summer Festival~Japanese Round Fan・Water balloon・Summer Night Sky~ You will learn how to make Kuzimanju and Yoshino Kan by using Yoshinohonkuzu. Lesson 4 - Early Summer Flowers~Water Peony・Peony・Hydrangea~ You will learn how to make Awayuki Kan and Mizu Yokan and use various techniques to express the flowers of early summer. Lesson 5 - Four Seasons~Spring・Summer・Autumn・Winter~ In this lesson, four different patterns will be made in a single piece of yokan mould. The Yokan will change into a series showing the transition of the seasons, which will look like a piece of artwork. In addition, you will learn how to make small parts, how to stick them, how to make Kingyoku Kan with high transparency, etc. Lesson 6 ~Graduation Work~ This lesson will use the techniques learned in the last five lessons to make an original design Mizugashi. Since the work is also an exam for graduation, several requirements will follow. By attending exams in the course, you can start classes as an instructor immediately after graduation. (Including the Mizugashi Art Certificate course).  ​- Course Duration: 6 lessons (12 hours in total) - Course Fee: HK$12,400 including 1. Tuition Fee: HK$8,500 2. Ingredients, Tools & Coursebook: HK$2,400 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - 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.

​JSA - Japanese Nerikiri Art Instructor Certificate Course

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Japanese Nerikiri Art Instructor Certificate Course

Date: New schedule coming soon!

Time: 10:00am - 6:00pm

Instructor: Ringo Au-Yeung (JSA Accredited Instructor)

Course Fee: HK$11,860

In just 12 hours, you will learn 52 different Nerikiri techniques by making 17 workpieces. This certificate course is very suitable for beginners. It starts with the most basic skills - including making Nerikiri with bean paste, covering and dyeing skills, filling making, and using triangle bar and other traditional tools. Wagashi has a history of more than 1,000 years and reflects Japanese traditional culture. The captured four seasons are perfectly presented by those cute and modern 'Nerikiri' art. It has been passed down through a long history under the influence of Japanese exquisiteness and sensibility. Therefore Wagashi can be said to be the most representative of the Japanese spirit, and it is the proudest pastry of the Japanese.   In these six lessons, you will gain the skills necessary to become a lecturer. This course will focus on the Nerikiri, one of the wagashi styles, and you will learn how to use various shaping tools to present Japan's colourful seasons and traditional culture.   This course is supervised by Mr Naito Takayuki, a long-established Japanese confectionery shop founded in Ashiya in 1918, "Okashiji Kuchiya Toyomitsu". He sympathized 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 Wagashi is full of Japanese culture and the wisdom left by predecessors. He Hopes everyone can enjoy the fun of making Wagashi and spread the beauty and excellence of Wagashi with JSA. Lesson 1 "Spring - sakura filling" Lesson 2 "Summer - plum filling" Lesson 3 "Autumn - pumpkin filling" Lesson 4 "Winter - bean-paste filling" Lesson 5 "Creation - black sesame filling" Lesson 6 "Graduation work" ​- Course Duration: 2 hours ⅹ 6 lessons (12 hrs in total) - Course Fee: HK$11,860 including 1. Tuition Fee: HK$6,800 2. Ingredients, Tools & Coursebook: HK$3,560 3. Certification Fee: HK$1,500 (Certificate, free recipe for your own class x 3) - 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.