Japanese Cuisine Chef Training

1/4

Course Curriculum

This course teaches students the professional techniques and knowledge in 4 weeks, 8 weeks, 12 weeks and 24 weeks(12 weeks lessons and 12 weeks internships). The curriculum covers all the Japanese Food culture. At the end of the course, the student will have gained knowledge in general Japanese culinary culture with deep understanding of ingredients and the Japanese culture. The program also includes various field study, such as visits to sake brewery, fish market, tea field, etc.  It is an ideal course for those who aim to work professionally in the field of Japanese cuisine. The program includes following subjects:

homecooking.jpg

Week 1: Japanese Home Cooking

As in many other countries, the food served at restaurants is different from the everyday home-cooked meals. Learn how to make various “taste of mother” served at home on a daily basis, using all-natural ingredients and making soup stock from zero. You will also learn how to make lunch boxes for eating outside.

59fa9b25599b22b7ac82c09075a6ed7d_t.jpg

Week 2: Japanese traditional foods

Acquire the fundamental base of Japanese cuisine by learning traditional foods and ingredients which have been developed in deep relations with its diverse geographic and climatic character, as well as its style of living and the way the Japanese perceive life. Examples of recipes: Pickles, Umeboshi (Japanese plum pickles), Nimono (simmered dishes), Konnyaku, wild vegetables, different types of rice cakes, handmade seasonings, Agar jelly.

Maccha.jpg

Week 3: Wagashi (Japanese sweets) and Green Tea

Wagashi (Japanese sweets) has its own world and philosophy reflecting Japanese culture. You will learn and acquire techniques for preparing a variation of sweets, with the context of seasons, occasions, and cultural background in which they are served.

washoku1_edited.jpg

Week 4: Kaiseki (full-course)

Kaiseki cuisine refers to the dishes served for entertaining guests in the event of a tea ceremony. It is characterized by extreme sophistication of the taste and the appearance, carefully selected ingredients, and the chef's meticulous attention to the arrangement of the vessels and space. The world of kaiseki is a very deep world involving the concept of wabi-sabi (sorrowful loneliness) and the yin- yang five elements, but we aim to master it in two weeks. Students will learn the basic structure of Kaiseki, and learn the basic menu.

sushi1.jpg

Week 5: Sushi

This is a course that aims to introduce you to the world of Sushi. After learning the basics of Japanese cuisine, we go to the fish market to learn how to select ingredients.

Topics:

· How to cut fish

· How to sharpen a kitchen knife

· How to make vegetable rice

· Preservation method of ingredients

· How to prepare sushi

· How to use Instruments

焼き鳥1.jpg

Week 6: Yakitori

This is a course aiming to learn general menu in yakitori shop in one week aiming to acquire the level of knowledge and expertise actually used in yakitori shops. 

· Introduction to yakitori ingredients - about meat and vegetables -

· How to cut, skewer and grill

· How to make Yakitori sauce

· Yakitori instruments (Types of grillers, charcoal)

· How to serve yakitori

chintan.jpg

Week 7: Noodles

Ramen, originated in China, has evolved distinctively in Japan over time, and now counts 35,000 ramen shops in Japan nationwide. You will learn this unique cuisine, characteristic of the Japanese ordinary lifestyle of eating out, from the variation of broth, ingredients, and characteristics by region.

In one week you will learn how to make Ramen soup, how to choose or make noodles, how to prepare basic topping, and how to serve. We also have tours at famous ramen shops.

Japanese full course party course with sushi.jpg

Week 8: Kaiseki II and Sake

In the second Kaiseki course, students will try to incorporate all the dishes they learned during the previous weeks, and create their original menu - How to plan a course, which uses high-level skill and expression of the season. Also, the student will learn to recommend a sake to accompany the dishes.

 

Sake is essential to Japanese cuisine. You will learn its brewing methods, characteristics of Koji (yeast used for sake), the variation of the mixture of ingredients, managing fermentation environment, to produce the different tastes and combination with dishes. The course includes also a visit to a sake factory.

*Lesson orders and contents are subject to change in order to learn different dishes organically, instead of separatedly.

Field Studies

During the 2-month program, there will be a number of extracurricular training sessions and special lectures to deepen the knowledge of Japanese cuisine and the Japanese culture. By providing opportunities to feel and experience what you can do only in Japan, we aim to give students an edge to add to their dishes and the restaurant as a whole.

Fish Market Visit
Fish Market Visit

Visiting fish market with tuna auction in Numazu

press to zoom
Green Tea Tasting
Green Tea Tasting
press to zoom
Japanese Restaurant Visit
Japanese Restaurant Visit
press to zoom
Tea Ceremony
Tea Ceremony
press to zoom
Sake Brewery Visit
Sake Brewery Visit
press to zoom
Miso Brewery Visit
Miso Brewery Visit
press to zoom
Farming Experience
Farming Experience
press to zoom
Seasonal Traditional Foods
Seasonal Traditional Foods
press to zoom
Eat-Around
Eat-Around
press to zoom
Calligraphy Experience
Calligraphy Experience
press to zoom

News & Column

Course Name
Duration
Starting date
Enrollment fee
Tuition
TOTAL
Japanese Cuisine Chef Training
24 weeks
Jan 16th, 2023 / Sep 25th, 2023
US$ 10,000
US$ 19,000
US$ 29,000
Japanese Cuisine Chef Training
12 weeks
Jan 16th, 2023 / Sep 25th, 2023
US$ 4,000
US$ 10,500
US$ 14,500
Japanese Cuisine Chef Training
8 weeks
Jan 16th, 2023 / Sep 25th, 2023
US$ 2,500
US$ 7,400
US$ 9,900
Japanese Cuisine Chef Training
4 weeks
Jan 16th, 2023 / Sep 25th, 2023
US$ 1,500
US$ 3,800
US$ 5,300

Ask About the Course

arrow&v

About the handling of personal information

Information obtained from customers is managed responsibly in our office and we will use it for support to customers, sending pamphlets from our office, providing useful information, contacting customers, or incidental work We do not use it for other purposes. In addition, we will never offer or transfer information to third parties.
For details please see "Privacy policy".

Your message has been sent