Exploring the World of Wheat Flour through Hands-on Learning at the Sweets Koshien

Exploring the World of Wheat Flour through Hands-on Learning

In a unique initiative, the Sankei Shimbun and Nippon Flour Milling Co., Ltd. are hosting an exciting hands-on class titled "Sweets Koshien presents The Road to Wheat Flour Mastery! Supported by Nippon". This special program is set to take place on September 25 at the Kokusai Kyoritsu Gakuen High School in Tokyo and October 7 at Nagasaki Gyosei High School in Nagasaki Prefecture.

This initiative serves as a spin-off event of the much-acclaimed "Sweets Koshien," a competition dedicated to identifying Japan's top young pastry chefs. The aim is to enhance students' understanding of wheat flour, a crucial ingredient in confectionery. The program is designed specifically for the two schools that have applied this year, and representatives from Nippon will visit directly to conduct the sessions.

Learn from Professionals

Participants will benefit from the expertise of technicians from the Nippon Eastern Technology Center and Fukuoka Technology Center. They will provide in-depth lectures covering various types of wheat flour, their components, and the milling processes involved. Students will have the opportunity to explore differences in color, flavor, and texture among the various flour types. This hands-on approach emphasizes the importance of ingredients in the art of pastry-making, making it relevant for aspiring confectioners.

Moreover, the event features a demonstration by Yusuke Sasage, the owner-chef of Patisserie Yu Sasage, who serves as a judge in the Sweets Koshien competition. Chef Sasage will showcase the use of Nippon's flour products in creating exquisite desserts, allowing students to witness professional techniques firsthand.

About Chef Yusuke Sasage

Yusuke Sasage's journey into the world of pastry began after graduating from culinary school. He honed his skills at renowned French patisseries, including "Le Conti" and "Hotel de Mikuni," subsequently serving as head pastry chef at the distinguished "Aroma Fresca". Sasage later became a sous chef at "Loiseau de Lyon" in Bunkyo, Tokyo, and advanced to the role of head chef there as well. In 2010, he took the position of chef-pâtissier at "Patisserie et Café Plaisir" in Setagaya. By 2013, he had established his own business, opening Patisserie Yu Sasage in Minami-Karasuyama, Setagaya, where he continues to craft delightful pastries.

The Sweets Koshien, organized by Sankei Shimbun and specially supported by Kai Corporation, is dedicated to discovering Japan's top young pastry chefs. This event aims to nurture the dreams and passions of high school students who love making sweets, encouraging them to pursue their culinary aspirations.

Overall, this educational experience not only celebrates the essential role of wheat flour in baking but also inspires the next generation of pastry chefs by connecting them with industry experts and hands-on learning opportunities. Make sure to mark your calendars for these enriching sessions - they're a must for any young confectionery enthusiast!