Japanese Pastry
A class of pastry considered healthier than western pastry due to its low sugar and fat content, and the addition of fruit. Japanese pastry also offers gluten-free options.
Pastry chef at Pastisseria Ochiai
Delicate desserts that aspire to perfection, they were born in Japan and now conquer the world
This online course focuses on traditional Japanese sweets, called “wagashi.” You will explore some of its variations, including traditional mochi, daifuku mochi with fresh fruit, yokan (vegan and gluten-free dessert based on beans and agar) and the artistic nerikiri.
Master pastry chef, Ken Ochiai, will share the knowledge he acquired in Japan, and the secrets he gained from years of experience, so that what you learn will be as true to tradition as possible.
By the end of this course you will be able to:
– prepare anko, which is the base of many Japanese desserts
– make mochi dough
– prepare mochi with different fillings
– create meticulous nerikiri decorations according to the seasons.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Japanese Pastry
Chapter 3 - The base of Japanese Pastry: Anko
Chapter 4 - Daifuku Mochi
Chapter 5 - Dorayaki
Chapter 6 - Yokan
Chapter 7 - Nerikiri
Before you go
From red bean filling to rice cakes, learn the proper way to prepare them
What you'll learn
You will learn how to make anko paste from beginning to end. Preparing it correctly is essential since it’s the base for Japanese pastry making. You will learn vital information, like boiling points and sugar cooking temperatures.
One more fundamental component is mochi dough. You will learn how to give it its characteristic glutinous texture.
Dorayakis, the “Japanese pancakes” filled with anko and decorated with the iconic Ochiai flower, are not to be missed.
You will also learn how to make yokan, a plant-based jelly that’s very popular in Japan.
And finally you will make nerikiri, the most artistic part of Japanese pastry. Its design is linked to a season, so you will learn how to mold and dye nerikiri according to the season.
Who is it for?
To all those interested in Japanese pastry and culture.
What you’ll need
- Wooden spatula
- Teflon spatulas
- Small wooden board
- Piston or kitchen funnel
- Steamer or microwave
- Griddle
- Glazed copper pot
- Small scissors
- Silk handkerchief
- Bamboo tubes
*Recommended equipment for some recipes (though not required for the course)
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Meet your Instructor
Pastry chef at Pastisseria Ochiai
He has been immersed in this trade his entire life. His pursuit of minimalist and perfect pastry is constant; he achieves perfection by recreating authentic Japanese pastry with subtle nods to innovation.
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Ratings and Reviews
4.9
Avg. Rating
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danbee_1
Japanese Nerikiri that very delicate
Like: To explain very clearly and touch on the background of Wagashi, Dislike: if the camera angle is on the top angle, it will be better to see more visually clearly and understand Also, I didn't get how to make smooth red bean paste. Some explain why the English words are not understood be it origin from Japan? On the other hand, I enjoyed it.
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Rodolfo Nava Alejo
Amor a tus creaciones, paciencia y buenos ingredientes.
Me gusto mucho, explico lo necesario y fundamental sobre los estilos de repostería japonesa y como hacer varios de esos postres. Se ve muy divertido poder moldear los postres con tus manos y armarlos usando tu creatividad.
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Perfect
The course is really interesting.The lessons are easy and expleined very well.