Japanese Cuisine: 5-week Culinary Training in Japan Jan~Feb 2025

Japanese Cuisine: Comprehensive Culinary Training

 

 

◇ Sushi: 10 class-days

◇ Japanese Culinary Fundamentals: 10 class-days

◇ Ramen: 5 class-days

 

 Notes:

● 3 or more confirmed students to conduct training

● tuition:

1,800,000 Japanese Yen(+Tax) per person, including lunch and supper on class-days

● accommodation:

5,000 Japanese Yen (+tax) per night per person at a nearby guesthouse

 

★★★

For inqueries, please contact K.Shiota

on WhatsApp: +81-090-7817-7095

on email: contact@bringup.academy

 

 

 

Scheduled Training Contents:

 

★ סושי

Training Agenda

  1. Cooking rice for sushi – learning different methods for different types of rice and water levels
  2. Making sushi vinegar – using different types of vinegar and adjusting sweetness
  3. Basic fish preparation for sushi
  4. Sushi-making practice

Practice

[First half] Learn the preparations:

– How to sharpen knives

– Cooking rice for sushi and making sushi vinegar

– Basic sushi shaping practice

– Preparing and cutting fresh fish for sushi

[Second half] Learn basic Japanese cooking with fish:

– Sushi-making practice

– Practice making other types of sushi besides hand-formed sushi (nigiri)

 

 

★ Japanese Culinary Fundamentals

Training Agenda

  1. How to handle Japanese cooking knives
  2. Making basic broth (kombu and bonito stock)
  3. Cooking sushi rice and making sushi vinegar (without alcohol)
  4. Basic fish preparation and cutting techniques
  5. Making vegetable sushi
  6. Basic Japanese cooking (simmered, grilled, and fried dishes)

Practice

[Beginning Phase] Learn how to make Japanese broth and prepare fish:

– How to sharpen knives

– Making Japanese broth (kombu and bonito stock)

– Knife skills (different cutting techniques)

– Basic fish preparation

[Middle Phase] Learn how to make sushi with fish and vegetables:

– Basic sushi shaping practice

– Preparing fish for sushi

– Preparing vegetables for sushi

– Making hand-formed sushi (nigiri)

[Final phase] Learn the five methods of Japanese cooking (cutting, simmering, grilling, steaming, frying) and the spirit of Japanese cuisine:

– Practice making dishes following the five methods of Japanese cooking

 

 

★ ראמן

Training Agenda

  1. Ramen sauces
  2. Pork, beef, and fish broth
  3. Basic and advanced techniques for roast pork and boiled eggs
  4. Making homemade noodles
  5. Creating your own original ramen

Practice

[First half] Learn the basics of sauces, broth, and toppings:

– How to make ramen sauces

– How to prepare clear and cloudy broths

– Preparing pork (different parts), roast pork, and boiled eggs

– Preparing pork and beef bones for broth

– Making seafood broth

[Second half] Create your own original ramen:

– Make homemade noodles

– Make your original ramen (sauce, broth, toppings, and noodles)

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