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Basic Japanese Cuisine Certificate

Tokyo

Students continue to develop their technical skills and build on their knowledge gained in Initiation Japanese Cuisine, using ingredients commonly found in Japanese cuisine, applying them to more complex recipes and learning about plating presentation in more detail. Students will also extend their awareness of ingredients including their cultivation and storage techniques.

Programme Details

  • COURSE STRUCTURE
    135 hours

    Topics:
    • Basic Japanese cooking Techniques
    • Basic manners of Japanese Cuisine
    • Vegetable preparation and Cutting Techniques
      - Artistic vegetable peeling and cutting techniques
    • Extension of 5 methods of Japanese cooking
      - Cutting of raw materials (namamono)
      - Grilling and pan-frying (yakimono)
      - Simmering (nimono)
      - Steaming (mushimono)
      - Frying (agemono)
    • Processed food made from fish paste(nerimono)
    • Rice 1(gohanmono) - nigiri-zushi
    • Rice 2(gohanmono)
      - Iimushi and Zundamochi
    • Meat dishes(Nikuryori)
    • Noodles(menmono) - Udon
    • Japanese desserts (mizumono)
    • Wagashi
    • Seasonal appetizer (sakizuke)
    • Developing Japanese multicourse meals (ichiju-sansai)

    Industry Researh Tour:
    • Regional producer visit
  • WHO IS THE PROGRAMME FOR?
    Prerequisite: Initiation Japanese Cuisine Certificate
  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2020
    May 18, 2020 - Jun 28, 2020 ( Intensive , in English , Japanese )
    ¥ 718,000
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