As expectations for a special bite of dessert grow day by day, interest in Japanese desserts is also heating up.
Japanese confectionery is characterized by its delicate and beautiful design and soft and mild taste, which suits the taste buds of Koreans who are reluctant to eat excessively sweet foods.

『Four Seasons Confectionery』 is a book that contains the curriculum of Nakamura Culinary and Confectionery College, which is famous for its solid fundamentals among the numerous confectionery schools in Japan that teach confectionery, and its Seoul branch, Nakamura Academy.
The school is focusing on teaching students the basic skills necessary for a pastry chef, such as teaching them how to knead dough by hand without using machines and conducting separate theoretical classes on food hygiene.
It is said that only by having a solid foundation of basic theory and fundamental skills can one gain the ability to apply it later.

You can also get a glimpse of our school's educational policy in "Four Seasons Confectionery."
First, the nine doughs and nine creams commonly used in confectionery were explained in detail, as if it were a real school class.
Next, we introduce various application products that express the four seasons using this, and focus on creating special and delicious products by adding Korean ingredients to basic French pastry recipes.
It also did not miss out on expressing the seasonality of Japan and Korea.

These recipes were also serialized by our school's faculty in the pastry and baking magazine Monthly Patissier for 15 years.
We've carefully selected and reorganized 70 desserts from among hundreds of desserts, and supplemented the content with applications based on the basics emphasized by the school.

This book will be of great help to those who were curious about the educational curriculum of the Nakamura Academy, those who are curious about high-quality applied desserts made with Korean ingredients, and above all, those who want to know how to apply the basics of confectionery.
Experience the high-quality lectures of Japan's largest culinary school, boasting over 70 years of history and tradition.