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Junichi Mitsubori Masterclass
Junichi Mitsubori's teaching in March 2024 was highly appreciated, and we are excited to announce that his next visit has been scheduled for November 2024. Stay tuned for updates to ensure you don't miss out on this incredible opportunity to learn from the genius master!
Junichi Mitsubori is a world-famous wagashi master, a third-generation wagashi artisan of traditional Japanese sweets store Izumiya (いづみや) and the director of the Association of Japanese Sweets. He was born in Yokosuka, Kanagawa, in 1974. In 1995, he graduated from the Seika Sweets College in Tokyo. Mitsubori first gained attention when he won TV Tokyo's "TV Champion R" dessert artisan competition in 2010". Still, his popularity grew when he initiated a daily photo project on Instagram called "Wagashi of the Day" in 2015 to promote his preferred style, "Nerikiri" work, to a broader, younger audience. The image-centric platform became the perfect stage for Mitsubori's elaborate creations, and his followers have now reached over 300,000.
Mitsubori turns the wagashi presentation into a new art form. In 2016, he founded his school Kado Ichikaryu. Kado (way of wagashi), a term that echoes the meticulous care and preparation involved in Chado (way of tea), uses bespoke utensils and calculated gestures to produce a highly stylized wagashi experience. Sophisticated wagashi like Nerikiri originated were naturally made by artisans' hands, and the wagashi are perfect in appearance and taste.
To Mitsubori, the beauty of the performance is as crucial to Kado as the artistry of the dessert itself. He is currently performing and teaching Kado overseas. As a master of Kado, Mitsubori does not merely make food, he instead wants the audience to appreciate the performance and his subtle movements. You can see more of Mitsubori's works on his Instagram page. https://www.instagram.com/junichi_mitsubori/
Junichi Mitsubori | Kado Ichika Intermediate Nerikiri Wagashi Course
This is Mitsubori' design for the last visit. Check back for his next visit with fresh designs.
Course Highlights:
🎯 Building upon the foundation of basic Nerikiri Wagashi skills, the Intermediate Level Course introduces essential techniques such as scissor and needle cutting, systematically improving your Nerikiri skills.
🎯 You will learn and become familiar with traditional Japanese Wagashi scissor-cutting techniques, Junichi Mitsubori's original needle-cutting technique, and derivative uses of other Wagashi tools.
Learning Outcomes:
Day 1
💥 Introduction to Intermediate-Level Nerikiri techniques and knowledge
💥 Advanced colouring techniques (colour presentation for different shapes, thread-like smudging techniques, intermediate colour blending techniques)
💥 Demonstrate the correct way to hold scissors and basic techniques
💥 Intermediate techniques with Silk Cloth impression
💥 Conceptualization of Wagashi shapes and creative tool improvisation
Day 2
💥 Introduction of needle-cutting tools
💥 Demonstrate the correct way to hold the needle chopsticks and basic techniques
💥 Presentation methods for various petal shapes through needle-cutting
💥 Six basic needle-cut stylings
📌 "Intermediate Nerikiri Wagashi Course" is also the second part of the Kado Ichika Nerikiri Wagashi Systemic Course - Intermediate Level. It continues from the intermediate course taught by Junichi Mitsubori in September 2023, completing the content of both parts. Participants can take the proficiency exam hosted by Junichi Mitsubori to obtain the professional Nerikiri Wagashi Instructor qualification.
📌 The content of the Kado Ichika Nerikiri Wagashi Systemic Course - Intermediate Level is taught cyclically. Upon completing this course, participants can join Junichi Mitsubori's next intermediate course to qualify for the exam.
📌 Prior experience in making Nerikiri Wagashi is required to enrol on the intermediate class.
📌 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.
Junichi Mitsubori | Kado Ichika Advanced Nerikiri Wagashi Course
This is Mitsubori' design for the last visit. Check back for his next visit with fresh designs.
Course Highlights:
🎯 Building upon the familiarity and understanding of traditional scissor-cutting techniques and Junichi Mitsubori's original needle-cutting technique at the introductory level, this course takes you to a higher level of technical proficiency. You will master the authentic scissor-cutting techniques of Japanese Wagashi artisans and explore the diverse needle-cutting techniques of the Mitsubori style, achieving skill advancement and breakthroughs in technique.
🎯 You will learn the production process and techniques for creating large-sized Wagashi.
Learning Outcomes:
💥 Master advanced scissors and needle-cutting techniques
💥 Advanced colour blending and multi-colour assembly techniques
💥 Dynamic shaping techniques for leaf patterns (single leaf, double leaf, triple leaf)
💥 Derivative techniques for creating 3-sided chrysanthemum patterns
📌 "Advanced Nerikiri Wagashi Course" is also the second part of the Kado Ichika Nerikiri Wagashi Systemic Course - Advanced Level. It continues from the advanced course taught by Junichi Mitsubori in April 2023, completing the content of both parts. Participants can take the proficiency exam hosted by Junichi Mitsubori to obtain the professional Nerikiri Wagashi Instructor qualification.
📌 The content of the Kado Ichika Nerikiri Wagashi Systemic Course - Advanced Level is taught cyclically. Upon completing this course, participants can join Junichi Mitsubori's next advanced course to qualify for the exam.
📌 Prior experience in making Nerikiri Wagashi is required to enrol on the advanced class.
📌 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.
Junichi Mitsubori | Kado Ichika Traditional Wagashi Course
This is Mitsubori' design for the last visit. Check back for his next visit with fresh designs.
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.
Junichi Mitsubori | Kado Ichika Nagashi Course
This is Mitsubori' design for the last visit. Check back for his next visit with fresh designs.
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.
Course Highlights:
🎯 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.
Learning Outcomes:
Day 1
💥 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.
Day 2
💥 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.