Japanese Home Cooking Course (4 weeks)
For those who just can't stop loving Japanese cuisine, and wish to learn how to prepare those delicious foods like in their favorite local Japanese restaurant, or even better! Atami is an ideal place to learn cooking at the same time enjoying living in a beautiful country rich in history and culture.
Cooking is fun and exciting, and it is all about caring for others and enjoying life with those who you care for. It is sharing the appreciation for the nature and the change of season, which is the base for Japanese cuisine.
Our home courses is ideal both for amateur who focus on enjoyable cooking, and professional who seek to represent the true spirit of Japanese cuisine.
The instructors are all professional cooking experts who can not only teach how to prepare, but also able to give necessary information how to arrange, advice how to arrange for your preference and health - if you are vegan, vegetarian or require halal diet, we can teach how to realize that, too.
During the lessons we use basic and seasonal ingredients, while learning about Japanese culture, and exploring various aspects of Japan. The menu includes most popular dishes ordinary eaten by Japanese on daily basis.
If you have an image that Japanese cuisine is something old-fashioned or found only in expensive restaurants, it will be an opportunity to change the image of Japanese cuisine completely, as Japanese cuisine are at its heart simple and free assimilating various influences too, without changing its core values.
The course aims at mastering most popular meals served in Japanese homes and home-style restaurants.
Learn the original Japanese culinary contents and seasonings, and master the “taste of home” in addition to how to cook rice and make soup.
Understand the rule of one soup and three side dishes(1汁3菜)
Learn "Five Principles" of Japanese Cuisines
5 methods of cooking
Raw/ to prepare without using heat or cut
5 tastes - and 6th taste
Sour, Bitter, Sweet, Spicy, Salty and Umami
5 colors - Green, Red, Yellow, White, and Black
5 senses - Taste, Smell, Vision, Touch and Hearing
5 appropriateness - Appropriate: Temperateure, Ingredients, Amount, Techniques and Hospitality
Soup stocks and Umami - fundamental to Japanese cuisine
Understanding fundamental seasoning and fermented food
Learn Japanese dishes of foreign origin but "localized" in Japan: such as curry rice, croquette, fried pork (tonkatsu), etc.
How to cook rice and soup
Lunch box preparation
In addition to hands-on cooking lessons, extracurricular training such as Market Tour is included in the curriculum.
Takikomi Gohan(mixed rice)
Rice Cooked in a Donabe Clay Pot
Curry and rice
Miso Soup, Ara Jiru(Fish head soup)
Sumashi Jiru(Clear Soup)
Kinpira(chopped burdock root and carrot cooked in sugar and soy sauce)
Chikuzenni(chicken stew with taro, carrot, burdock, etc.)
Goma-ae(a dish dressed with sesame sauce)
Shiraae(tofu and vegetables in a sesame sauce)
Agedashi-dofu(lightly deep-fried tofu)
Quick Pickle (Cabbage / Eggplant)
Mackerel simmered in miso
Buridaikon(yellowtail and Japanese radish cooked with soy sauce)
Teriyaki(fish broiled with soy)
Kara-age(Deep fried chicken)
Nikujyaga(Beef and potato stew)
Pork Kakuni (Soy-braised pork)
Japanese Hot pot:
Various styles of hot pot
according to a recipe of each region in Japan
Oyako don(chicken and eggs)
Gyu-don (Beef Donburi)
Katsu-don (Deep-fried pork cutlet on rice)
Kanten jelly (agar with brown sugar syrup)
Mitarashi-Dango(skewered rice dumplings in a sweet soy glaze)