Welcome back! Master wagashi artist Junichi Mitsubori 三堀純一 (@junichi_mitsubori) will be returning to Toronto to teach once again at Gusta Cooking Studio. As a third-generation wagashi artisan and former President of the Japanese Sweets Association Board (日本スイーツ協会), he has devoted his career to transforming the traditional Japanese art of wagashi into a contemporary expression of beauty, precision, and philosophy.

Mitsubori’s technical and artistic mastery has earned international acclaim. He was the 2010 champion of the Confectionery Craftsman Championship in Japan, an achievement widely covered on national television and media. His pioneering work has been featured in influential publications such as So Good Magazine (2017), introducing wagashi to the global haute pâtisserie scene. He has since been invited to teach and perform across Asia, Europe, and Australia — including Paris (Salon du Chocolat 2017, Europain 2018), Sydney, Hong Kong, Singapore, Shanghai, Bangkok, Beijing, and Ho Chi Minh City. Toronto became the first city in North America, followed by New York and Vancouver, to host his masterclasses. We are honoured to welcome him back.

A defining part of Mitsubori’s legacy is “Kado” (菓道) — the Way of Confectionery, a philosophy he created that parallels the spirit of “Chado” (茶道) — the Way of Tea. In Kado, wagashi are not only works of art but moments of artistry, where the process of shaping, serving, and experiencing is inseparable from the finished sweet. Through Kado, he positions wagashi alongside the great traditional arts of Japan, reimagined for the present day.

おかえりなさい！菓道家 三堀純一 (@junichi_mitsubori) 氏が、再びトロントの Gusta Cooking Studio にて特別クラスを開催します。

三代続く和菓子職人であり、日本スイーツ協会 元会長としても活躍した三堀氏は、伝統的な和菓子を美と精緻さ、そして哲学性を備えた現代的な藝術表現へと昇華させてきました。

2010年 全国和菓子職人選手権で優勝し、テレビや主要メディアに広く取り上げられました。『So Good Magazine』（2017）など世界的な専門誌でも紹介され、和菓子をグローバルなオートパティスリーの舞台へと導きました。

その後、パリ（Salon du Chocolat 2017、Europain 2018）をはじめ、シドニー、香港、シンガポール、上海、バンコク、北京、ホーチミンなど、アジア・ヨーロッパ・オセアニア各地で講演や実演を行っています。

北米ではトロントで初めてマスタークラスを開催し、その後ニューヨークやバンクーバーへと広がりました。今回、再びトロントにお迎えできることを大変光栄に思います。

三堀氏の活動を象徴するのが、「菓道（Kado）」という理念です。これは「茶道（Chado）」に通じる精神性を持ち、和菓子を単なる菓子ではなく制作・提供・鑑賞といった一連の所作を含めた「瞬間の藝術」と位置づける考え方です。菓道を通じて、和菓子を日本の伝統藝術の一つとして再構築し、現代にふさわしい形で提示しています。

About Nerikiri

Nerikiri is a refined type of wagashi (Japanese sweets) made from white bean paste and soft mochi dough, sculpted and tinted to express artistic themes such as seasons and nature. Junichi Mitsubori is internationally recognized for elevating nerikiri into fine art through exquisite technique and his “Kado” philosophy.

練り切りについて

練り切りは、白あんと求肥生地を用いて彩色・成形し、季節や自然などの芸術的なテーマを表現する上生菓子です。三堀純一は精緻な技と「菓道」により、練り切りを藝術へと高めた第一人者として世界的に評価されています。

Day 1: “FLORA & FLOW” – Nerikiri Workshop
花と風 — 練り切りワークショップ
Wednesday, November 5, 2025, 10am to 6pm

Kachōfūgetsu「花鳥風月」 — Flora, Fauna, Flow, Tempo — the four elements that comprise wagashi aesthetics, gives endless design possibilities inspired by nature and culture. In this one-day class suitable for beginners, you will focus on Flora「花」and Flow「風」, and learn:

• introduction to traditional and innovative wagashi tools, including Mitsubori’s proprietary needle chopsticks

• elements in wagashi aesthetics, building contrast via Mitsubori’s unique forming method

• sphere shaping and forming techniques, wrapping techniques for standard sized nerikiri

• colour applications, adjustments and gradation, techniques in blending colours

• usage of tools in adding effects, contours, textures, motifs, etc.

• making 4 small designs, including the 3 shown, plus a new design never shown to public

There is no prerequisite. Each student will bring home:

• Printed recipes including proprietary formulas by Junichi Mitsubori

• 2 pieces of each nerikiri design — a total of 8 — made by the student

Day 2: “FAUNA & TEMPO” – Nerikiri Workshop
鳥と月 — 練り切りワークショップ (FAUNA & TEMPO)
Thursday, November 6, 2025, 10am to 6pm

Kachōfūgetsu「花鳥風月」 — Flora, Fauna, Flow, Tempo — the four elements that shape wagashi aesthetics — embody the rhythms of nature and life. In this one-day class suitable for beginners, you will explore Fauna「鳥」 and Tempo「月」, bring creatures and characters to life, and learn:

• introduction to traditional and innovative wagashi tools, including Mitsubori’s proprietary needle chopsticks

• elements in wagashi aesthetics, building contrast via Mitsubori’s unique forming method

• specific shaping and forming techniques to express lifelike shapes and natural gestures

• wrapping techniques for standard sized nerikiri with attention to balance, proportions, and symmetry

• usage of tools in adding contours, textures, and motifs to capture animal grace and character charm

• making 4 small designs, including a whimsical Labubu-inspired piece, 2 avian creatures, and a brand new one

There is no prerequisite. Each student will bring home:

• Printed recipes including proprietary formulas by Junichi Mitsubori

• 2 pieces of each nerikiri design — a total of 8 — made by the student

Day 3: Wagashi Experience Workshop – Fruits Daifuku
和菓子体験ワークショップ — フルーツ大福

Friday, November 7, 2025
Session A: 10am to 12pm
Session B: 2pm to 4pm
Session C: 7pm to 9pm

Daifuku (大福) is a beloved type of wagashi — a soft mochi filled with sweet bean paste and often seasonal fruits. Known for its pillowy texture and delicate flavour, daifuku has been enjoyed in Japan for centuries as a symbol of good fortune. In this workshop, you will discover how to craft your own fruit-filled daifuku from start to finish.

In this 2-hour hands-on workshop open to all skill levels, you will:

• learn Junichi Mitsubori’s proprietary mochi dough recipe that stays soft even after days of refrigeration

• practice techniques to handle, wrap, and shape daifuku mochi dough with precision

• explore how to balance fruits and complementary components to achieve ideal flavour and texture

• create 2 types of fruit daifuku similar to those shown (ingredients may vary based on availability)

There is no prerequisite — this class is suitable for complete beginners as well as enthusiasts looking to refine their skills.

Day 4: “DEMON SLAYER: KIMETSU NO YAIBA” – Nerikiri Workshop A
『鬼滅の刃』練り切りワークショップ — 我妻善逸と竈門禰󠄀豆子
Saturday, November 8, 2025, 10am to 6pm

In this one-day class suitable for beginners, you will explore how to bring character design into wagashi, and learn to create two super-sized nerikiri inspired by Zenitsu Agatsuma 「我妻善逸」 and Nezuko Kamado 「竈門禰󠄀豆子」 from Demon Slayer: Kimetsu no Yaiba.

This class focuses on expressing the contrasting qualities of each character and transforming their essence into edible art, guiding you through:

• traditional and innovative wagashi tools, including cutting tools like scissors and needle chopsticks

• practice column and sphere shaping and forming techniques

• explore colour adjustments and gradation, and techniques in blending colours

• use tools to add effects, contours, and textures for dynamic character expression

• refine wrapping, shaping, and colour control of super-size nerikiri

• create 2 large nerikiri designs as shown (Zenitsu & Nezuko inspired)

There is no prerequisite. Each student will bring home:

• Printed recipes including proprietary formulas by Junichi Mitsubori

• 3 pieces of super-sized nerikiri made by the student

Day 5: “DEMON SLAYER: KIMETSU NO YAIBA” – Nerikiri Workshop B
『鬼滅の刃』練り切りワークショップ — 竈門炭治郎と嘴平伊之助
Sunday, November 9, 2025, 10am to 6pm

In this full-day workshop, you will explore how to capture strength, movement, and personality through wagashi, creating two super-sized nerikiri inspired by Tanjiro Kamado「竈門炭治郎」 and Inosuke Hashibira「嘴平伊之助」 from Demon Slayer: Kimetsu no Yaiba.

This class focuses on translating the distinct energy and contrasting forms of each character into edible art, guiding you through:

• sculpting dynamic forms using column and sphere-based structures

• layering and carving techniques to achieve sharp contours and bold silhouettes

• blending and layering colours to build depth, tension, and contrast

• controlling texture, surface finishes, and detailing tools for character expression

• balancing wrapping and shaping methods for super-size nerikiri

• create 2 large nerikiri pieces as shown (Tanjiro & Inosuke inspired)

There is no prerequisite. Each student will bring home:

• Printed recipes including proprietary formulas by Junichi Mitsubori

• 3 pieces of super-sized nerikiri made by the student