To further my studies, I took a 2 day Nerikiri Art Master Certified Instructor Course held by Japan Saloneze Association (JSA). This 12 hour course is open to Nerikiri Art Certified Instructors.
I learned how to use new tools such as Kashi Basami (Scissors for kashi (sweets) and sasara, and learned new techniques such as harikiri (cutting with needle point chopsticks.
We also used other types of dough such as konashi, uiro, kanten, and yokan. I'm not sure how much I can implement his in my class but hopefully I will be able to conduct advanced courses in the future (after much practice)
For More details on this course, please visit JSA's website. (Please select language to translate).
At the moment, they don't have an English textbook but they may come out with one next year.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.