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.
Pastelero en Pastisseria Ochiai
Course Content
Course Content
2 - Introduction to Japanese Pastry
3 - The base of Japanese Pastry: Anko
4 - Daifuku Mochi
5 - Dorayaki
6 - Yokan
7 - Nerikiri
Free
Before you go
Course Recipes
About this Course
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.
What's included?
- 2 h 30 min of HD video
- 5 Recipes
- 24 Lessons
- Recipe ebook
- 6 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
Pastelero en Pastisseria Ochiai
Lleva toda su vida en este oficio, trabajando por una pastelería minimalista y perfecta; recreando la auténtica pastelería japonesa y haciendo guiños a la innovación.
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)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.8
Avg. Rating
552 Ratings
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Danielle Ford
Written recipes are inaccurate
The Dorayaki recipe turned out really well. The mochi did two. Unfortunately the last two (negikiri and yokan) did not. I tried the yokan recipe three times and even bought new ingredients in case one of them was off. The written recipes are often different than the videos, and usually do not provide enough information. The negikiri recipe is missing ingredients and is different from the video
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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.