課程報名表 Event Registration
菓道家 三堀純一 | 2天和菓子進階技巧班
日期:18~19/1/2020 (星期六至日)
時間:9:30am - 6:00pm
導師:三堀純一
授課語言:日語及普通話翻譯
學費:HK$8,800

Junichi Mitsubori Masterclass | 2-Day Advanced Techniques Course
Date: 18~19/1/2020 (Saturday to Sunday)
Time: 9:30am - 6:00pm
Instructor: Junichi Mitsubori
Medium of Instruction: Japanese (with Japanese-Mandarin translation)
Fee: HK$8,800
課程內容 Class Description
本次香港課程主要以日本傳統工具與三堀流獨創技巧的經典結合為主的綜合技巧課程。
課程包括日本傳承百年的剪刀技巧,以及三堀純一在傳統技巧上升級的獨家自創技巧,除此之外本次課程還將會教授日本和菓子職人必學的筷子技巧,更有三堀純一「一菓流」獨創的筷針技巧秘技。
本課程會製作10款和菓子造型,其中包括新開發設計工具的使用方法和技巧講解。在這2天的課程,既帶你溫習和鞏固了傳統技巧與造型,又激發靈感演繹全新風格。讓你不用到外地也可學習正統技巧,製作風靡全球引領風尚的和菓子造型。

*須曾有製作和菓子的經驗。
*學費已包括所有材料和證書。
*課堂上會借用所有工具。
*以上課程將視乎進度,下課時間可能稍作提早或延遲​。

In this comprehensive wagashi course, Mitsubori will teach you his unique Ichikaryu techniques, a perfect blend of traditional Japanese tools and Mitsubori original skills.
In this 2-day workshop, you will learn how to use Japanese age-old scissors skills and Mitusbori's unique Ichikaryu techniques to achieve different effects. In addition, you will learn the chopstick work, a must for professional wagashi artisan and last not the least, the original "Needle Work" which is one of the Ichikaryu techniques developed by Mitsubori.
You will make 10 wagashi designs in the workshop, including the introduction of newly developed tools and the related techniques. In this 2-day workshop, you will be able to practice and to reinforce your wagashi traditional techniques that you may have, and get inspiration through the visual aspect of Mitsubori's works. Don't miss the chance to learn from the master!

*Students are required prior experience in wagashi making.
*The tuition fee includes Certificate and all materials.
*All tools to be used in the classroom are provided.
*The end time is just a rough estimate and will vary depending on actual progress.
導師簡介 Instructor's Profile
三堀純一是著名日本菓道家,他是和菓子司いづみや第三代家主及日本甜點協會理事。 三堀老師1974年出生於神奈川縣橫須賀,1995年畢業於東京製菓學校。三堀老師2010年於TV爭霸R ”和洋菓子職人選手權“取得優勝而一舉成名,許多媒體爭相介紹。三堀老師以最為拿手的”煉切細工“為本,從2015年至今每天都以圖片形式的介紹新作,取名為”一日一菓“ (Wagashi of the Day),累積followers已超越30萬。
2016年,三堀老師結合自身經驗開創了和菓子界的新流派「菓道」,把和菓子帶到新的美學層次。具體來說就是與茶道一樣,提倡器具與作品相結合,秉承”觀賞與品嘗“相結合的精神創作和菓子,他是「菓道 一菓流」的創始人。三堀老師目前主要在海外教授和菓子製作及指導「菓道」相關理念和動作的工作。「菓道」,不是單純的“點心製作”,帶著“款待”面對客人的心意,遵循製作糕點理論,把“讓人感受到魅力的製法”,在那動作的一舉一動中演繹到極致。
你可在他的専頁瀏覽更多他的作品 https://www.instagram.com/junichi_mitsubori/

Junichi Mitsubori is a world-famous wagashi master, a third-generation wagashi artisan of traditional Japanese sweets store Izumiya (いづみや) and the director of the Association of Japanese Sweets. He was born in Yokosuka, Kanagawa in 1974. In 1995, he graduated from the Seika Sweets College in Tokyo. Mitsubori first gained attention when he won TV Tokyo’s “TV Champion R” dessert artisan competition in 2010 but his popularity grew when he initiated a daily photo project on Instagram called “Wagashi of the Day” in 2015 to promote his preferred style "Nerikiri" work to a wider, younger audience. The image-centric platform became the perfect stage for Mitsubori’s elaborate creations, and the number of his followers has now reached over 300,000.
Mitsubori turns wagashi presentation into a new art form. In 2016, he founded his own school Kado Ichikaryu. Kado (way of wagashi), a term that echoes the meticulous care and preparation involved in Chado (way of tea), uses bespoke utensils and calculated gestures to produce a highly stylized wagashi experience. Sophisticated wagashi like Nerikiri originated were naturally produced by artisans’ hands, the wagashi are perfect not only in appearance, but also in taste.
To Mitsubori, the beauty of the performance is as crucial to Kado as the artistry of the dessert itself. He is currently performing and teaching Kado overseas. As a master of Kado, Mitsubori does not merely make food. He rather wants the audience to appreciate the performance and his subtle movements. You can see more of Mitsubori's works on his Instagram page. https://www.instagram.com/junichi_mitsubori/
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