Japanese Cuisine: Comprehensive Culinary Training

25 class-days in 5 weeks during January～February, 2025
location: Okinawa, Japan

Sushi: 10 class-days

General Japanese: 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 or E-mail:

+81-090-7817-7095

contact@bringup.academy

Scheduled Training Contents:

Sushi:

Training Agenda

Cooking rice for sushi – learning different methods for different types of rice and water levels
Making sushi vinegar – using different types of vinegar and adjusting sweetness
Basic fish preparation for sushi
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)

General Japanese Cuisine

Training Agenda

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

[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

रेमन

Training Agenda

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

[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)

Japanese Cuisine: Comprehensive Culinary Training

Japanese Cuisine: Comprehensive Culinary Training

Sushi: 10 class-days

General Japanese: 10 class-days

Ramen: 5 class-days

Notes

Scheduled Training Contents:

Sushi:

Training Agenda

[First half] Learn the preparations:

[Second half] Learn basic Japanese cooking with fish:

General Japanese Cuisine

Training Agenda

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

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

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

रेमन

Training Agenda

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

[Second half] Create your own original ramen:

इच्छुक?

हम बहुत खुश थे!