5 Days basic japanese cooking

This Basic Japanese Cooking Skills course is available as the first week of our Sushi, Tempura and/or Shojin Ryori course and also available separately as a stand-alone course.



Date Offered: July 10 - July 14, 2017 (5 days)

Location: Tokyo Cook Facility, Roppongi, Tokyo

Length: 5 hrs/day, Mon-Fri, 9:30pm-2:30pm

Students Accepted: 4

Price: 350,000 yen



Chef Shinichi Yoshida will hold an intensive 5-day course on the skills, ingredients and flavors at the foundation of Japanese cuisine. To ensure hands-on guidance and learning, each class will have a maximum of 4 students. This program includes:

Day 1: 出汁と調味料 Dashi (soup stock) and Japanese seasonings

Day 2: 味噌 Miso

Day 3: 刺身 Sashimi

Day 4: 揚物 Deep-fried dishes

Day 5: 焼物 Grilled dishes