Professional Japanese chef master course
This course is for chefs who would like to work overseas as professional Japanese chef. Please contact us for details. All lessons designed upon discussion.
Basic course : Japanese home cooking 3days course
Fee | For example 3lessons/ 1 person /JPY225,000 |
(Tax and interpreter fee inclusive). | |
Required time | 3hours / lesson |
Lesson time | 11:00~14:00 |
(Fix by request and our schedule) |
Contents
- Lesson 1
-
How to prepare dashi (stock)
Learn how to make dried bonito stock, and Konbu kelp stock and dried small sardines.
Difference between 1st stock and 2nd stock etc. - Lesson 2
-
How to cook delicious rice and miso soup
Learn how to wash , boil and steam rice properly.
Variety of miso(soybean paste) and miso soup etc. - Lesson 3
-
Review of basic cooking lesson , Seasonal dishes suitable for home party
Review of lesson 1 to 3.
Achieve knowledge of basic Japanese home cooking
Basic course : Japanese home cooking 6days course
Fee | 6lessons/1 person /JPY420,000 |
(Tax and interpreter fee inclusive). | |
Required time | 3hours / lesson |
Lesson time | 11:00~14:00 、18:00~21:00 |
( fix by request and our schedule) |
Contents
- Lesson 1
-
How to prepare dashi (stock)
Learn how to make dried bonito stock, and Konbu kelp stock and dried smallsardines.
Difference between 1st stock and 2nd stock etc. - Lesson 2
-
How to cook delicious rice and miso soup
Learn how to wash , boil and steam rice properly.
Variety of miso(soybean paste) and miso soup etc. - Lesson 3
-
How to cut and handle vegetables
Learn basic cutting techniques of Japanese cooking e.g.bar rectangles, cube
cut, (ginger needle) cut.
How to store, vegetables properly.
Difference between vegetable needed to start boiling in water and hot water etc. - Lesson 4
-
Study about Japanese seasonings
Difference between heavy soy sauce,thin soy sauce and thick soy sauce.
Proper use of mirin (sweet sake for seasoning) and sake .
Variety of all-purpose seasoning. - Lesson 5
-
How to fillet fish
Learn how to fillet sardine,horse mackerel and d istinguish fresh fish.
Cook simmered fish dish - Lesson 6
-
Review of basic cooking lesson
Review of lesson 1 to 5.
Achieve knowledge of basic Japanese home cooking
Advanced A course Kaiseki-cuisine 3days course
Fee | 3lessons/ 1 person /JPY 336,000 |
(Tax and interpreter fee inclusive). | |
Required time | 3hours / lesson |
Lesson time | 11:00~14:00 |
(Fix by request and our schedule) |
Contents
- Lesson 1
-
How to prepare dashi(stock ) for Kaiseki-cuisine , basic of soup (one of a main dish of Kaisei-cuisine)
Obtain knowledge of chef's secret of stock. - Les son2
-
Learn about sashimi
How to cut and serve sashimi on dishes. Learn how to make garnish and soy sauce for sashimi - Lesson3
- Rice dishes and miso soup
Advanced course Kaiseki-cuisine 6days course
Fee | 6lessons/1 person / JPY 672,000 |
(Tax and interpreter fee inclusive). | |
Required time | 3hours / lesson |
Lesson time | 11:00~14:00 |
(Fix by request and our schedule) |
Contents
- Lesson 1
-
How to prepare dashi(stock ) for Kaiseki-cuisine , basic of soup (one of a main dish of Kaisei-cuisine)
Obtain knowledge of chef's secret of stock. - Lesson 2
- Variety of hors d' oeuvre
- Lesson 3
-
How to make soup dishes
clear soup dishes to Thick soup dishes - Lesson 4
-
Learn about sashimi
How to cut and serve sashimi on dishes. Learn how to make garnish and soy sauce for sashimi - Lesson 5
- Basic of simmered dishes
- Lesson 6
- Review of rice dishes and miso soup
Advanced course Kaiseki-cuisine 12days
Fee | 12lessons/1 person / JPY1200,000 |
(Tax and interpreter fee inclusive). | |
Required time | 3hours / lesson |
Lesson time | 11:00~14:00、18:00~21:00 |
(Fix by request and our schedule) |
Contents
- Lesson 1
-
How to prepare dashi(stock) for Kaiseki-cuisine , basic of soup(one of a main dish of Kaisei-cuisine)
Obtain knowledge of chef's secret of stock. - Lesson 2
- Variety of hors d' oeuvre
- Lesson 3
-
How to make soup dishes
clear soup dishes to Thick soup dishes - Lesson 4
-
Learn about sashimi
How to cut and serve sashimi on dishes. Learn how to make garnish and soy sauce for sashimi - Lesson 5
- Basic of simmered dishes
- Lesson 6
- Basic of grilled dishes
- Lesson 7
- Basic of fried dishes
- Lesson 8
- Vinegared dishes
- Lesson 9
- Dressed dishes
- Lesson10
- 'Rice dishes' and 'Miso soup'
- Lesson 11
- Japanese sweets
- Lesson12
- Review of Kaiseki-cuisine