With the ever-increasing international interest in Japanese Cuisine, over the last few years, Le Cordon Bleu Japan has been setting up courses using local Japanese ingredients, worked with Japanese prefectures to promote their agricultural produce and have welcomed many Japanese Chefs. Le Cordon Bleu has also been offering courses showcasing the Japanese Culinary heritage, Washoku, but also Wagashi and Sake appreciation. In 2016, Le Cordon Bleu Japan was selected to deliver the first level of our new Japanese Cuisine Certification to 15 scholars as a part of the Japanese Cuisine Bursary Program which is an official project of the Ministry of Agriculture, Forestry and Fisheries, managed through a dedicated consortium, the Organization for Fostering Human Resources for the Promotion of Japanese Cuisine & Food Culture.
Le Cordon Bleu Japan is now very proud to launch the Japanese Cuisine Diploma. This comprehensive Japanese cuisine course has been recognised by government and leading Japanese cuisine associations for its intensity in technical content, its unique offering of authentic traditional and regional cuisine and the opening of the door for future evolution and innovation of modern Japanese cuisine. It is ideal for international professionals and enthusiasts wishing to gain a truly authentic and comprehensive insight into the art of Japanese cuisine.
Courses in Wagashi (Japanese traditional pastry), lectures about Japanese ingredients, study and discovery tours are also regularly planned to those who wish to have a one to several days of experience of the Japanese Gastronomy. Please check Le Codon Bleu Japan Gourmet & Short Courses section for the schedules dates and programmes.