Fünftägiger japanischer Intensiv-Kochkurs

Beschreibung

If you are planning to take an intensive Japanese cooking course, you are in a right place! We offer 5 days intensive Japanese cooking course for those who want to learn more about Japanese cuisine.

Teachers are our experienced instructors. At the end of the course, you will be equipped with enough knowledge and recipe with which you can hold Japanese party several times inviting your family and friend.

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With our intensive course, you will not only learn many recipes but understand what makes Japanese cuisine so special and different to the others. Here is the list of what you will learn during the 5 days lesson.

Rice

Rice is key ingredient of Japanese cuisine. To have basic knowledge on Japanese rice helps you in understanding Japanese cuisine as a whole.

• The difference of new rice and old rice and when to use them
• Various types of rice and their tastes

Dashi

Various types of combination for many different dishes

• Kombu (Makombu, Rausu kombu, Rishiri kombu)
• Bonito flakes (ara-bushi, hongare-bushi)
• Shiitake mushroom – Sardine

Seasonings

• Soy sauce (light, dark, tamari, saishikomi, shiro)
• Mirin (hon-mirin, mirin-fuumi)
• Sake (sake and cooking sake)
• Miso (normal, red and white / rice, wheat and bean)

Oil

What types of oil are suited for deep fry

• Canola oil
• Fat white sesame oil
• Rice oil

Tsukemono (Japanese pickles)

• Nukazuke
• Kasuzuke
• Kojizuke

Tofu

• Silk tofu

Japanese knife

What types of knives and how to keep them

• Nakiri bocho (vegetable)
• Deba bocho (fish and meat)
• Sashimi bocho (sashimi)
• Santoku bocho (all purpose)

Programm

Day 1: Key Ingredients of Japanese cuisine

Introduction to Japanese cuisine. You will learn about key ingredients such as dashi, rice, soy sauce, mirin, sake and miso by cooking some of the typical dishes.

• Teriyaki Chicken
• Vegetable Salad with Miso and Mayonnaise
• Simmered fish in broth – Nizakana
• Grilled rice ball (Yaki Onigiri) by 2 types of rice
• Miso soup with 3 types of miso
• Sherbet with Seasonal Fruit

Day 2: Home Dishes with Local Ingredients

Today we start from shopping at local supermarket. You will learn how variety of dishes you can cook by combining some of the key ingredients and seasonal vegetables as well as meats.

• Braised Beef and Tofu – Nikudofu
• Simmered vegetables and mushroom – Chikuzenni
• Deep-fried Chicken – Karaage
• Steamed Egg Custard – Chawanmushi
• Miso Soup
• Dashi Steamed Rice with Seasonal Ingredients – Takikomi gohan

Day 3: Sushi, Sashimi and Tsukemono

Today we start our day from the tour of Nishiki Market, where we see many traditional foods and ingredients. One particular attention is paid to Tsukemono (Japanese pickles) which we make today. You will learn how to prepare sashimi and sushi from the whole fish, along which you learn how to use knife to cut fish and how to get rid of fish bones.

• Sashimi
• Nigiri Sushi
• Simmered vegetables – Nimono
• Tsukemono – Japanese Pickles (Nukazuke, Kasuzuke)
• Okara
• Red miso soup – Akadashi

Day 4: Soba, Tempura and Donburi

Soba is one very popular Japanese food which many Japanese have eaten but have never made. Mastering soba making requires so many hours of experience but here we learn how to make this tasty noodle as a beginner. Together you learn tempura and Oyako-don, which often comes with soba as set meal dishes in Japanese Teishoku (set meal) restaurants.

• Soba
• Tempura
• Oyako-don (chicken and egg on rice)
• Matcha Sorbet

Day 5: Kaiseki

Using the technique and knowledge you learn, finally you try making Kaiseki, a traditional Japanese course meal with many plates, as well as popular dessert Daifuku Mochi.

• Miso glazed fish – Saikyo yaki
• Steamed shrimp dumpling – Ebi shinjou
• Mixed vegetables tempura – Kakiage
• Simmered pumpkin – Kabocha nimono
• Dashi based clear soup – Osuimono
• Daifuku Mochi

*Course contents can be customized to serve your special needs and interests.