Japanese Cuisine Chef Training
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Course Curriculum
This course teaches students the professional techniques and knowledge in 6 weeks, 11 weeks and 22 weeks(11 weeks lessons and 11 weeks internships). The curriculum covers all the Japanese Food culture. At the end of the course, the student will have gained knowledge in general Japanese culinary culture with deep understanding of ingredients and the Japanese culture. The program also includes various field study, such as visits to sake brewery, fish market, etc. It is an ideal course for those who aim to work professionally in the field of Japanese cuisine. The program includes following subjects:
Japanese Home Cooking
As in many other countries, the food served at restaurants is different from the everyday home-cooked meals. Learn how to make various “taste of mother” served at home on a daily basis, using all-natural ingredients and making soup stock from zero. You will also learn how to make lunch boxes for eating outside.
Japanese traditional foods
Acquire the fundamental base of Japanese cuisine by learning traditional foods and ingredients which have been developed in deep relations with its diverse geographic and climatic character, as well as its style of living and the way the Japanese perceive life. Examples of recipes: Pickles, Umeboshi (Japanese plum pickles), Nimono (simmered dishes), Konnyaku, wild vegetables, different types of rice cakes, handmade seasonings, Agar jelly.
Wagashi (Japanese sweets) and Green Tea
Wagashi (Japanese sweets) has its own world and philosophy reflecting Japanese culture. You will learn and acquire techniques for preparing a variation of sweets, with the context of seasons, occasions, and cultural background in which they are served.
Kaiseki (full-course)
Kaiseki cuisine refers to the dishes served for entertaining guests in the event of a tea ceremony. It is characterized by extreme sophistication of the taste and the appearance, carefully selected ingredients, and the chef's meticulous attention to the arrangement of the vessels and space. The world of kaiseki is a very deep world involving the concept of wabi-sabi (sorrowful loneliness) and the yin- yang five elements, but we aim to master it in two weeks. Students will learn the basic structure of Kaiseki, and learn the basic menu.
Sushi
This is a course that aims to introduce you to the world of Sushi. After learning the basics of Japanese cuisine, we go to the fish market to learn how to select ingredients.
Topics:
· How to cut fish
· How to sharpen a kitchen knife
· How to make vegetable rice
· Preservation method of ingredients
· How to prepare sushi
· How to use Instruments
Yakitori and Chicken dishes
This is a course aiming to learn general menu aiming to acquire the level of knowledge and expertise actually used in yakitori shops, as well as the many various Japanese chicken menus preferred.
- Introduction to yakitori ingredients - meat and vegetables
- How to cut, skewer, and grill yakitori
- How to make yakitori sauce
- Yakitori utensils (types of grill, types of charcoal)
- How to serve yakitori
-Side dishes served at yakitori specialty restaurants
-Chicken dishes served at yakitori specialty restaurants
-Popular chicken dishes
-Chicken dishes served at home in Japan
-Chicken dishes served at Japanese restaurants, which are actually called "Japanese Western cuisine
Ramen and Japanese noodles
Japanese people love noodles.
Nowadays, ramen is attracting attention from all over the world. There are more than 3,500 ramen restaurants in Japan, and each restaurant is constantly researching and competing to create unique and delicious noodles, soups, and toppings, and is constantly evolving.
There are many different types of ramen, but you will learn about the most beloved and popular among the Japanese people. You will learn about the many types of soups and toppings that go perfectly with them, as well as the unique noodle combinations. You will also learn about the many types of unique Japanese noodles.
You will learn about pork ramen, yuzu salt ramen, seafood ramen, chicken ramen, soupless meat mixed with soba, handmade udon, tempura udon, Stir-fried udon and street food Stir-fried noodle.
There will also be a tasting tour at a famous ramen shop and a well-known Japanese buckwheat noodle shop.
Kaiseki II and Sake
In the second Kaiseki course, students will try to incorporate all the dishes they learned during the previous weeks, and create their original menu - How to plan a course, which uses high-level skill and expression of the season. Also, the student will learn to recommend a sake to accompany the dishes.
Sake is essential to Japanese cuisine. You will learn its brewing methods, characteristics of Koji (yeast used for sake), the variation of the mixture of ingredients, managing fermentation environment, to produce the different tastes and combination with dishes. The course includes also a visit to a sake factory.
*Lesson orders and contents are subject to change in order to learn different dishes organically, instead of separatedly.
Prices & Schedule
For more information, plese check our Prices & Schedule page.
Field Studies
During the 2-month program, there will be a number of extracurricular training sessions and special lectures to deepen the knowledge of Japanese cuisine and the Japanese culture. By providing opportunities to feel and experience what you can do only in Japan, we aim to give students an edge to add to their dishes and the restaurant as a whole.
Visiting fish market with tuna auction in Numazu
