Sankei Shimbun and NIPPN Corporation will hold mobile classes for high school students to learn about flour mastery. The classes will be held on 20 October at Hikone Sogo High School in Shiga and on 26 October at Noda Kamata Gakuen Yokohama High School of Specialized Training in Kanagawa.
Sankei Shimbun and NIPPN Corporation will hold the mobile class “Sweets Koshien presents: The Road to Becoming a Flour Meister! Supported by NIPPN Corporation” as a spinoff of “Sweets Koshien,” a competition that determines Japan’s top high school pastry chef. The mobile classes are scheduled to be held at both schools, with the aim of teaching basic knowledge about flour and pastry-making techniques.
NIPPN Corporation’s technicians will explain the types of flour, the functions of its components and the milling process, with the classes including hands-on experience of differences in color, flavor and texture. Students will have the opportunity to learn in practical terms about the importance of selecting ingredients in pastry-making.
Hamada Shushi (濱田舟志), owner and head chef of Patisserie Grüneberg and a judge for Sweets Koshien, will participate as an instructor and give a demonstration. After training in France, Hamada opened a pastry workshop in Yokohama and has received awards in Japan and overseas.
The mobile classes will be organized by Sankei Shimbun, with Kai serving as a special sponsor. The program aims to provide high school students with opportunities to learn pastry-making and to gain exposure to professional knowledge and techniques.