Pastry chef at Pastisseria Ochiai

Ken Ochiai Martí

What's included?

  • 2 h 30 min of HD video
  • 5 recipes 
  • 27 lessons
  • Recipe ebook
  • Course certificate

Spanish (VO), English.English, Spanish, Italian, French, German, Portuguese.

Watch Intro Video

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.

Japanese pastry
What you'll learn

From red bean filling to rice cakes, learn the proper way to prepare them

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)



Pastry chef at Pastisseria Ochiai

Ken Ochiai Martí

After training in Japan, in 1983 he opened a Japanese pastry shop in Barcelona with his father, Takashi Ochiai.

He spent more than 25 years in Japan learning everything about Japanese pastry or “wagashi.” This knowledge is embodied in Pastisseria Ochiai – a cozy, family-owned place where Japanese flour and rice dumplings, gingerbread, and green tea and matcha cakes are served. Despite its unpretentious atmosphere, Pastisseria Ochiai pays tribute to the excellence and quality that are hallmarks of Japanese pastry.

These days Pastisseria Ochiai showcases its seasonal menu, where flavors vary by season and fresh products are used.

This Course is included in the Scoolinary Subscription

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