Training Agenda
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)
Training Agenda
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
Training Agenda
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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