[Course]pastrychef,jihyunseo_서지현KR Details
Intro
Now in Your Language, Only on Coloso!
Learn from Korea's Top Master Creatives
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Make Transparent, Mini Wagashi
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5,000 Students Enrolled -
24 Special Recipes Provided
Class Intro
Gâteau du Soleil Owner, Jihyun Seo
Discover the A to Z of making signature yokan by Korea's No.1 wagashi shop.
Chosen by 5,000 Learners: Korea's Best-Selling Wagashi Class, Now Available Online
Meet the online edition of Gâteau du Soleil's legendary wagashi course, which is so in-demand that its yearly enrollment closes as early as March, without worrying about the early closure or the long waitlist of over 100 people. Anyone can now make and sell sophisticated wagashi, as the globally sought-after wagashi shop shares its recipes on Coloso for the first time ever.
Did you know that yokan, a dessert popular among millennials who love retro-style sweets, is a kind of wagashi? In this class, you'll make clear and sophisticated yokan simply by pouring in and boiling ingredients. Plus, design a special dessert menu of wagashi that not only looks beautiful but also tastes amazing. So join this class now and find out the secret to making the yokan that has gone viral on social media for its stunning, mesmerizing look.
Class Perks
Get These Coloso Exclusives
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Unlimited Access to 12 Chapterson Making Unique and Intricate Clear Yokan -
24 Yokan & Wagashi Recipes Providedwith Demonstrations of 12 Recipes -
A Bonus Recipe for Gonashito Master Gradient Wagashi Used as Garnishes
Recommendation
Who should take this class?
Cafe owners who need a unique dessert lineup differentiated from common desserts
Aspiring or current wagashi cafe owners
Hobby bakers who want to join the world of Asian-style desserts by creating cute wagashi
Why Take This Class?
Learn the skills for making clear, sophisticated, colorful yokan, instead of the typical dark and dry red bean yokan. Join the Gâteau du Soleil owner as she shares the know-how she learned from a third-generation master in Japan, and make refined and smooth-looking wagashi.
You'll learn batch-making know-how, how to join layers of two-tone yokan, adjustment methods for achieving clear, smooth textures without air bubbles, tips for combining different ingredients without losing the taste, and many other advanced skills for thinking outside the box. Add a special something to your dessert lineup with this comprehensive class by Gâteau du Soleil.
Gâteau du Soleil's 24 Signature Yokan and Wagashi
Part 1. Basics of Yokan
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8 Bite-Sized Gemstone Yokan -
Two-Tone Cubes -
Crispy-Juicy Kohakutou
*Recipe only : Yuzu Two-Tone Yokan, Sakura Kohakutou, Skewered Yokan
Part 2. Seasonal Yokan
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Lovely Cherry Blossom -
Fish Bowl in Your Hand -
Autumn Foliage
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Underwater World -
One Winter Night -
Christmas
*Recipe only : Spring and Butterfly, Autumn Mountain Yokan
Part 3. Yokan and Wagashi for Holidays and Anniversaries
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Colorful Fig -
Dewy Carnation -
Underwater Flower -
Cornflower Roll
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Dancing Cherry Blossom Petals -
Wish-Making Rabbit -
Clear Bud -
Hydrangea Yokan
*Recipe only: Lemon Slice Yokan, Chestnut Dice Yokan
* The images are for illustrative purposes only and subject to change.
Instructor
Gâteau du Soleil Owner
Jihyun Seo,
Hi, my name is Jihyun Seo. I am a pastry chef specializing in Asian desserts and run Gâteau du Soleil, a wagashi shop, and Kashikoi, a cafe. After teaching English for ten years, I felt the desire to live a more exciting life and opened a studio on a whim in 2017, where I held classes on making bean paste flowers, craft jeolpyeon, and flower songpyeon. I then went to Japan to learn skills from a third-generation wagashi master, which made me who I am now.
Since I didn't formally study baking, I had to go through so many trials and errors, which allowed me to become an instructor who understands how beginners feel. Since starting my business, I have taught more than 5,000 people in my wagashi classes. Drawing upon such know-how, I'd like to help learners on Coloso understand wagashi even without a related degree.
Asian Dessert Expert,
Jihyun Seo
[Current]
Owner of wagashi shop Gâteau du Soleil
Owner of cafe Kashikoi
Projects & Awards
[Lectures]
- Lectured at Amorepacific
- Lectured at Korea Food Service Science High School, Gomyeong Food Service High School, and Ahyeon Polytechnic School
- Lectured at Shinsegae Academy
- Lectured in Singapore, Indonesia, and Hong Kong
- Regular wagashi classes at Gâteau du Soleil recorded the largest number of learners in South Korea.
(Over 5,000 learners; Source: Gâteau du Soleil and Korea Confection Design Master)
[Publications]
- Author of Beautiful Bite-Sized Wagashi, a best-selling cookbook
(The top seller among South Korean wagashi books; Source: Wagashi recipe books sales data provided by YES24)
[TV Appearances]
- MBC's Live This Morning as a craft master
- JTBC's House as a fusion yokan expert
- KBS's Korea Live as a wagashi expert
- KBS 2TV's Diet, Episode "Battle of Wagashi"
[Other Projects]
- Made traditional Korean confections for VIP catering at Gucci, Louis Vuitton, Volkswagen, Hyosung Group, and more
- Ran a pop-up store at a Galleria Department Store
Student Reviews
Class Recommended By Jihyun Seo's Students
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Owner of a wagashi shop in Incheon @gom****Although I loved so many things about this class, the best part of it was that you can experience the entire process of learning on your own. While most classes provide basic recipes, the instructors usually have some work, such as coloring, finished in advance to save time. As a result, even though you think you've understood everything at first, you soon realize that you actually haven't. In this class, however, I could experience everything that significantly affects the product in practice, such as time, concentration, stickiness, and color. As someone new to this industry, I learned so much from Jihyun's class, and I strongly recommend it to everyone!
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Prospective dessert shop owner in Seoul @lif******Although the students all came from different parts of the country and the world and with varying levels of skills, Ms. Seo quickly noticed such differences and took great care to ensure that everyone could learn with ease, which I found very impressive. It's okay even if your pace is quite slow, because she teaches everything in such detail. She helped me finish every process on my own, without skipping any part, so it was very easy to review what I learned. Thanks to her, I can now make wagashi as gifts for my friends or as a special dessert for traditional holidays. I can't wait to see what her next class will be like.
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Wagashi class instructor in Seoul @wol*****I took Ms. Seo's class last winter and opened my shop just three months after that. I have run it successfully for already a year now. At first, I didn't even know how to create colors, but now I can combine colors on my own and enjoy making wagashi so much that it's like I'm living a new life every day. I will forever be grateful to Ms. Seo, who introduced me to the delightful world of wagashi.
Highlights
Class Highlights
Create Unique, Transparent Colors with South Korea's Only Wagashi Master
Is your idea of wagashi limited to ordinary red bean yokan, which only tastes sweet? Challenge your own stereotype by learning the know-how of a Japanese artisan, indulging yourself in tastes and scents incomparable to those of yokan sold in the market. Learn the secret to creating the real wagashi that pleases the eyes as well as the taste buds.
Improve and Test Your Skills to Be a Qualified Yokan Master
Don’t worry if you’re completely new to wagashi. With Gâteau du Soleil, you’ll build skills from the basics to a professional level. Jihyun has taught over 5,000 students, even without a related degree, proving that anyone can master it with the right guidance.
Make Wagashi That Fly off the Shelves Without Fancy Tools
Learn how to make 24 popular everyday wagashi, from yokan, the easiest to make, to gonashi. Explore various types of wagashi that can be applied anywhere, and infinitely expand the recipes for beautiful wagashi using a range of ingredients like gonashi and kingyoku.
Class Details
You'll Learn
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Easier Than Baking But Just as Special: Basics of Yokan and WagashiFind out the special charms of yokan, in which no ingredients go to waste! Find out how it differs from Western desserts, exploring the basic ingredients of wagashi, how to use tools for making it, measurement methods, recipes, and more. In addition to various ways to create designs with yokan, you'll learn the essential ingredients and packaging materials for selling it. Plus, get tips for running a wagashi store, including important things to note, how to store wagashi, and pricing. -
Clear and Bubble-Free: A Practical Guide to Making Hard, Sticky YokanSometimes, your yokan may feel dry and lack texture, have a lot of air bubbles, or not harden enough. Although it doesn't require special techniques to make yokan, you need certain techniques, such as joining two yokan or bean paste, to ensure the quality, which you can all learn in this class.
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From Yokan to Gonashi: Make a Set of Unique, Fashionable WagashiThe curriculum of this class not only focuses on yokan but also helps you create a whole set of colorful wagashi using additional ingredients like gonashi and kingyoku. Create variations with decorative doughs, expanding your designs infinitely. Find out various ways to make chewy wagashi that does not taste too sweet, learning the secret to creating soft textures and colorful appearances that steal customers' hearts. -
The Secret to Mass-Producing Yokan and Wagashi While Ensuring the Highest EfficiencyYokan, which is increasingly popular among millennials who love retro-style desserts, can be a perfect new addition to cafes and bakeries that need something novel. It can be produced in large quantities using molds and stored in the freezer for up to three weeks, meaning you can make it in advance for occasions like traditional holidays. Its hard texture also makes it ideal for shipping, not to mention that no ingredients go to waste. Why don't you introduce this highly efficient dessert to your shop now?
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Today's Deal
Interview with
Asian Dessert Expert, Jihyun Seo
Question.01
Please tell us briefly about the shops you run.
Gâteau du Soleil is a dessert shop that challenges the stereotype that wagashi is only liked by adults or that it only tastes sweet and doesn't look good. We work on creating wagashi that looks amazing and has various tastes and textures, delighting both the eyes and the taste buds. Our monthly lineup keeps changing to ensure that we always have something new and keep moving forward. We also have aspiring shop owners coming from across the country, even overseas, for our in-person classes. The wagashi we sell at our cafe, kashikoi, is frequently sold out in the afternoon as well!
Question.02
What do you think makes your shops and classes appealing?
Since I run a studio as well as a cafe, I try to share the tips for making wagashi in large quantities and understanding the industry's trends, instead of simply explaining the recipes, so I can provide practical help for selling products. Plus, this class doesn't require expensive ingredients, which makes it even more appealing!
Question.03
What led you to open this class?
In fact, all courses offered by Gâteau du Soleil were closed back in March, leading to a lot of requests for additional classes. So I thought collaborating with Coloso would be a good opportunity to share my know-how with more people.
Question.04
What kind of practical skill could learners learn through this class?
In this class, you'll make yokan, which is not just the easiest wagashi to make but also can look so beautiful. While wagashi is known for its intricate beauty, many struggle with crafting it due to a lack of skills. With a mold, however, you can easily produce it in large quantities, and the hard texture of wagashi also makes it ideal for shipping. Plus, you'll learn a range of tips regarding the trickiest parts, such as texture, transparency, and timing, so you can create more delicious yokan.
