Initiation Japanese Cuisine Certificate

TOKYO

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

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