Healthy Japanese Confectionery Cooking Class

Let's master how to cook healthy Japanese Confectioneries!
Free tutorial
Rating: 4.7 out of 5 (35 ratings)
1,096 students
33min of on-demand video

You will be able to cook healthy Japanese confectioneries at your home!


  • Home kitchen, tools, some Japanese ingredients


Hello! Thank you for having interest in the Healthy Japanese Confectionery Cooking Class. My name is Asako Nonaka. I’m a Japanese cooking instructor and also a health coach to help people eat healthily. In this course you will learn how to cook Japanese confectioneries, especially healthy ones. They are easy to cook but definitely tasty. You will be able to watch every step in the cooking process so after watching this course, you will be able to cook your own Dorayaki, Sweet Tofu dumpling, Fruit Daifuku and Matcha pudding at your home!

Are you worried about intake of high calories and fat to eat sweets? If the answers are Yes, this is the right course for you. I will introduce you to the recipes which use red bean paste. Red bean paste is a traditional ingredients to cook Japanese confectioneries. It has a lot of health benefits. For example, red bean paste is rich in polyphenol. Polyphenol reduces active oxygen and prevents aging. Other than that, you will learn the healthy tips in this course too. You will be able to master the basic cooking skills to make healthy Japanese confectionery. I’m sure you and your loved ones’ afternoon tea will be filled with happiness. Let’s get started.

Who this course is for:

  • Japanese cooking lovers, Healthy food lovers, Health-conscious people


Healthy Japanese Cooking
Asako Nonaka
  • 4.3 Instructor Rating
  • 80 Reviews
  • 3,200 Students
  • 2 Courses

I am a Japanese cooking instructor and became interested in health issues when I moved to New York City with my family. I obtained certification as an integrative nutrition Health Coach in the U.S. I learned “You are what you eat” and understand how food is important for the body and how it affects mood. I focus on Japanese cooking and have held many workshops in New York and Tokyo.

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