Japanese Confections Course

Japanese confectionery has its own world and philosophy reflecting Japanese culture. You will learn and acquire techniques of preparing a variation of sweets, with the context of seasons, occasions, and cultural background in which they are served.


The course aims at learning the most representative Japanese confection making in one month.

 You will learn about seasonal Japanese sweets commonly eaten in Japan and how to make them to the level that  can be served to customers. In addition, off-school training such as green tea lesson and tea ceremony experience is included in the curriculum.

• Types and history of Japanese sweets

• Types and characteristics of ingredients such as rice, beans, sugar

• How to make general Japanese sweets

• How to make seasonal sweets

• Japanese confectionary dishes and serving

• tea and Matcha lessons

The third week of the Japanese sweets course and the fourth week:

Students who have completed the 2-week course will serve as interns and assist in the various JCI lessons. You will participate in the classes of the various specialized Japanese food courses, and you will design and create your Wagashi suit for each of the different Japanese dishes. Your Wagashi will then be presented as the final dish of the Japanese food course.

By creating your own creative and delightful variations on the many Wagashi you have learned in the first two weeks, you will become an expert in the most profound aspects of Japanese confectionery. During this phase, you will also study the essence of Wagashi by visiting popular confectionery shops and long-established Wagashi houses.

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