Photo Report of 4-Week Culinary Program
Updated: May 27, 2022
We welcomed two students to JCI for a 4-week course starting from May 20. As one of them had the objective of opening a Yakitori restaurant in future, we organized special lessons with Yakitori Master! In addition, the program included a variety of lessons, such as Ramen, Udon, Soba and Japanese Home Cooking. They also enjoyed visiting Fish market, Sake Brewery, Rice Factory, etc. to learn Japanese culture. Here are digest of what they have achieved in our 4-week course.
Our 4-week program included:
-Yakitori (Chicken Skewers)
-Ramen with side dishes (with handmade chasiu - roast pork fillet)
-Udon noodle (all hand-made)
-Dashi (soup stock and mechanism of Umami)
-Home Cooking (More than 30 menues.)
-Desert (rice dumpling etc.)
-Japanese Kaiseki full-course
-Food Styling and Table Coordination
Cultural Experiences and Visits:
・Toyosu Fish Market
・Japanese Replica Food Making Experience
・Shop Visit : Knife and Tableware
・Kinomiya Shrine Visit
・Sake Brewery Visit
・Koji(malted rice) Making Experience
・Rice Factory Visit
・Odawara Castle Visit
・Fish Auction Watching Tour in Numazu Fish Market
・Original ceramic dish making (optional)
・Shop Interior design (optional)
At the end of all the program, after many hours of training in the kitchen and visits, they both got the course certificate!
Our curriculum puts equal focus on enjoying the journey of Japanese cuisine as well as acquiring the fundamentals of ingredients and food preparation and introducing students to the fascinating world of the Japanese culinary arts.
Optional courses such as Restaurant Preparation Lessons, Interior Design Lessons and Making Your Tableware (Ceramics) Lessons are available on request.