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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:
    • Introduction to Japanese cuisine
    • Introduction to Japanese knife techniques
    • Introduction to the Japanese kitchen
    • Basic knowledge of Japanese ingredients
    • Japanese stocks (dashi)
    • Japanese vegetable cuts
    • 5 Methods of Japanese cooking
      • Cutting of raw materials (namamono)
      • Simmering (nimono)
      • Grilling and pan-frying (yakimono)
      • Steaming (mushimono)
      • Frying (agemono)
    • Soup in a bowl (wanmono)
    • Rice (gohanmono)
    • Sushi - maki zushi and inari zushi
    • Noodles (menmono)- soba
    • Japanese hot pot dishes (nabemono)
    • Japanese desserts (mizumono)
    • Seasonal appetizer (sakizuke)
    • Introduction to Japanese confectionary (wagashi)
    • Basic Japanese multicourse meals (ichiju-sansai)
    • Basic plating presentation
    • Japanese culinary terms
    • Food hygiene
    Industry Research:
    • Japanese special ingredients producer visit
  • WHO IS THE PROGRAMME FOR?
    Pre-requisite: None
  • TERM DATES & APPLY
    Sorry. The information is not available at the moment.
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