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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.


               ※Please note that we do NOT accept any applications after June 10th 2017 if Cultural activity visa is needed. Please kindly apply for our next intake. Thank you very much.

              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
              • WHO IS THE PROGRAMME FOR?
                Pre-requisite: None
              • TERM DATES & APPLY
                Sorry. The information is not available at the moment.
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