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
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.
Presentation
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.
Course curriculum
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Chapter 2 - Introduction to Japanese Pastry
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Chapter 3 - The base of Japanese Pastry: Anko
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Chapter 7 - Nerikiri
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Nerikiri: Presentation of ingredients and preparation of the dough
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Preparation of the colored dough
FREE PREVIEW -
Preparation of the green leaf nerikiri
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Preparation of the summer nerikiri
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Preparation of the autumn nerikiri
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Preparation of the winter nerikiri
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Preparation of the chrysanthemum flower nerikiri
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QUIZ: Nerikiri
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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)
Instructor
Pastry chef at Pastisseria Ochiai
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.
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What are Scoolinary's online courses?
Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.
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