The goal of this Master course.
The goal of this entire Doraya Online School is to allow you to decide for yourself what your own taste is.
That's why learning the basics and theory will help you find your own unique taste, not be bound by recipes.
Overview
The basic bean paste cooking master course begins with the basics and theory.
The composition of the course is divided into two processes:
1-boiling the azuki beans and making them into red bean paste,an,
2- basic crusts making.
A Master of Tradition, Hospitality, and Resilience
Yoko Senoo | Executive Pastry Chef at Wagashi Saryo “Ichiyo”
From Paris to Tokyo: Connecting Smiles through Wagashi Yoko’s journey took a global turn after hosting a Kachou-an tea ceremony in Paris, where she witnessed firsthand how the beauty of Wagashi transcends cultural boundaries. This experience solidified her mission: to empower international chefs and entrepreneurs to shine through the art of Japanese confectionery.
The Evolution: From Educator to Saryo Owner Building on her years of teaching, Yoko has reached a new peak in her craft as the founder of Wagashi Saryo “Ichiyo”—an exclusive confectionery salon in Tokyo. By operating a high-end storefront, she daily refines the balance between artistic tradition and modern commercial appeal. When you learn from Yoko, you are not just learning from an instructor; you are gaining insights from a practicing entrepreneur who understands exactly what it takes to captivate a sophisticated clientele.
Her Teaching Philosophy: Yoko understands the high stakes of the food business—where “tasty” is just the starting point and “referral-worthy” is the goal.
How to make basic azuki paste for making DORAYAKI.
The process of boiling the azuki has additional points of preparation, preliminary boiling, draining, and main boiling.
How to bake basic DORAYAKI crusts.
Here we will you the recipe for the basic dorayaki crust, called San-Do-Wari, and how to bake it using a frying pan to make it easier for your practice.
materials
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Example Curriculum
- #1-1 Introduction (1:24)
- #1-2 Preperation---Tools & water (2:45)
- #1-3 Preperation---Sorting the azuki (1:47)
- #1-4 Preperation---Wash the azuki (6:22)
- #1-5 Ingredients---Let's discuss the ingredients (0:18)
- #1-6 Ispreliminary boiling prosess---Overview (0:18)
- #1-7 Ispreliminary boiling prosess---Azuki in the pot (4:51)
- #1-8 Ispreliminary boiling prosess---Suprise water, Bikkuri-mizu (3:01)
- #1-9 Astringency prosess, Shibu-kiri (2:26)
- #1-10 Main boiling stage---start (3:39)
- #1-11 Main boiling stage---Heat control (1:16)
- #1-12 Main boiling stage---15minutes passed (1:10)
- #1-13 Main boiling stage---Pour hot water (1:16)
- #1-14 Main boiling stage---Boiled (0:52)
- #1-15 Main boiling stage---Steam (0:48)
- #1-16 Exposed (2:50)
- #1-17 The exposure phase is over (0:49)
- #1-18 Making Azuki paste (5:05)
- #2-1 Introduction (2:00)
- #2-2 Preparation---Tools (3:44)
- #2-3 Preparation---Ingredients (0:24)
- #2-4 Basic San-Do-Wari recipe---Basic dough recipe (1:51)
- #2-5 Basic San-Do-Wari recipe---Dough making process (8:20)
- #2-6 Before bake (4:23)
- #2-7 Bake (8:58)
- #2-8 Combine with azuki paste(no voice) (2:39)
We offer courses for professionals who want to serve Japanese cuisine and Japanese sweets in their stores.
Learning about the basic technique and theory of making DORAYAKI will increase your sales.
F A Q
Q: Can I get a refund if I'm unhappy with my purchase?
If you are not satisfied with the bundle, you may request a full refund within 7 days of the original purchase date.
Condition for Refund: To protect our proprietary techniques, refunds will only be granted if your progress report shows that you have accessed or streamed less than 30% of the total curriculum. Once 30% or more of the course material has been accessed, the sale becomes final and no refunds will be issued.
This follows Dorayaki Online School's refund policy.
Please review the Terms of Use.
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