This intensive course is designed for those who wish to become professional Japanese confectioners

The course consists of 7 days of study with Master Confectioner, Keisuke Mizuuchi. Highlights of the course include

This course will give you the opportunity to learn the 5 most iconic Japanese confections also known as wagashi.

 You will start with basics of each type, and by the end, you will also be able to master advanced techniques and learn how to add your own modern twists to these classics.

Do you want to become a professional? Are you interested in opening your own confectionery shop? If so, 7 days is all you need.
In this course you will receive:
Practical Knowledge – Draw upon Master Mizuuchi's years of experience to craft beautiful wagashi
Hands-on Practice – You will gain respect and a sense for the feeling of the ingredients as you work them, developing your muscle memory.
Training in proper hygienic practices – Cleanliness and organization are the keys to producing consistent, high quality traditional Japanese confections as well as running a successful shop of your own.

An overview of the 7 day curriculum

Anko or red beans is one of Japan’s confectionery staples.

You will learn two ways to prepare anko, both the mashed bean paste and smooth bean paste varieties.
You will also learn how to make your own anko recipe.

On the 2nd day, you will have a chance to create one of the most striking styles of traditional Japanese confections; nerikiri.

You will learn how to add colors, blend them, add designs and how to mold the dough into traditional shapes.

Day three will be all about the iconic ball shaped confection known as dango.

You will learn about the ingredients needed to make the various types, as well as how to form, preserve, and present them.

This lesson will focus on daifuku and its different styles and recipes.
You will be shown traditional methods to make, wrap, and form daifuku.
Tips will also be shared on how to produce your own recipes.

On this day, you will take your knowledge of anko from day one to produce another Japanese classic, dorayaki.

You will learn the steps to produce and package it and be given help with developing your own recipes.

Again, you will use what you learned on day one to create smooth bean paste and wrap it in manju dough.
You will also learn how to make the dough, how to wrap it, the ingredients needed, its preservation and how to make your own recipe.

The final day of the course.
Topics of hygiene and organization will be covered and you will be able to test your skills one more time by making one final nerikiri.
Most importantly, you will be presented with a graduation certificate from Master Mizuuchi

Here you can see a student forming nerikiri using traditional spatula tools.

This tool will be yours at the start and will be used throughout the course and beyond your graduation. It serves as an extension of your hand, and by using its specially designed edges, angles, grooves, and holes, you will be able to produce delicate flower nerikiri.

Upon graduating, your skills will be put to the test, and you may find it valuable to watch a refresher video. 

Use these videos to keep your skills sharp and recall your studies at Kyoto Traditional Japanese Confectionery School.

This tool is necessary to scoop the same amount of batter and ensure consistency when making dorayaki. 

It is made of bronze for longevity and is widely used by professional confectioners across Japan.

Keisuke Mizuuchi is a 2nd generation, award winning master Japanese sweets confectionery. 

Over the course of his 28 year career he has focused on producing beautiful wagashi at his kitchen in Kyoto, Japan.

With the help of his staff he supplies Japanese confectionery shops at famous tourist destinations throughout Kyoto. 

He’s also had the opportunity to collaborate with famous Japanese retailers and organizations to create custom made Japanese confections.

While making wagashi is his passion, he also has made it his life’s work to pass on his craft to the next generation. 

Since first opening Kyoto Japanese Confectionery School, he has taught thousands of students and has appeared on TV and in magazines to promote the art and craft of traditional Japanese confections.

The course will last for 7 consecutive days.
This will be a group lesson, and the maximum number of students is 3.

If it is too crowded for you, our Private Course may be better-suited for you. Upon completion of all 7 days, you will receive a graduation certificate.

NOTE: The course will be held in Japanese. You are permitted to bring your own interpreter, who will not be charged for the course.

Package available for a limited time

The course will last for 7 consecutive days.
We will create a customized curriculum just for you that meets your goals. Upon completion of all 7 days, you will receive a graduation certificate.

NOTE: The course will be held in Japanese. You are permitted to bring your own interpreter, who will not be charged for the course.

Package available for a limited time

The course will last for 7 consecutive days. 

Each lesson will proceed with a provided interpreter. 

We will create a customized curriculum just for you that meets your goals. 

Upon completion of all 7 days, you will receive a graduation certificate.

Package available for a limited time

Please choose the date that is most convenient for you from the list of dates below.
If you do not see a date that is convenient for you, please contact us.

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