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Initiation Japanese Cuisine Certificate

Tokyo

This course introduces students to fundamental cooking techniques in Japanese cuisine. With a strong importance placed on understanding the underpinning philosophy of Japanese cuisine, the program also introduces students to the fundamentals such as hygiene, Japanese knife skills and cutting techniques, and the 5 key methods of cooking in Japanese cuisine.

Programme Details

  • COURSE STRUCTURE
    129 hours

    Topics:
    • Overview of Japanese cuisine
    • Types of tableware and knives
    • Basic Japanese cooking Techniques
    • Japanese stocks (dashi )
    • 5 Methods of Japanese cooking
      - Cutting of raw materials (namamono )
      - Grilling and pan-frying (yakimono )
      - Simmering (nimono )
      - Steaming (mushimono )
      - Frying (agemono )
    • Soup in a bowl (wanmono )
    • Rice 1(gohanmono )
      - Takikomigoha and Chirashizushi
    • Rice 2(gohanmono )
      - maki zushi and inari zushi
    • Rice 3(gohanmono )
      - tendon and oyakodon
    • Noodles (menmono) - soba
    • Japanese desserts (mizumono)
    • Japanese confectionary (wagashi)
    • Japanese multicourse meals (ichiju-sansai)
  • WHO IS THE PROGRAMME FOR?
    Pre-requisite: None
  • TERM DATES & APPLY

    Term Dates & Prices

    Select a date
    2020
    Apr 4, 2020 - May 16, 2020 ( Intensive , in English , Japanese )
    ¥ 1,025,000
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