This course will introduce students to the basics of Japanese cooking from a traditional perspective. First will be an overview of the Japanese culture and how it shaped their cuisine from its geography and natural resources. Next will be a thorough study and hands-on experience with the various ingredients and kitchen utensils/knives used in Japanese cuisine and how they’re used to make common dishes. The first recipes to be made will be rice and dashi stock which are at the heart of almost all Japanese dishes. From there, the bulk of the course will be learning common Japanese recipes such as miso soup, sushi rice, Salads, Yakitori etc. There will also be instruction on proper Japanese knife techniques. Occasional viewing of Japanese recipe videos/documentaries will be used to supplement learning.
Teacher: Michael Marchesan
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