The Essentials of Japanese Cuisine Course is approaching. The dates of the course is October 5th, 6th, 7th, 10th, and 11th, 2011. This 25-hour intensive course is designed to give students a strong foundation in the essential techniques and theories behind Japanese cooking. Students will become familiar with various ingredients, flavors and cooking methods common to Japanese cuisine.
Session 1 (5 hours)
• The role of Kombu, Fish Flakes, Shoyu and Mirin
• Techniques of making Dashi and Kaeshi
• Preparing Udon
• Knife Sharpening
Session 2 (5 hours)
• Understanding Rice and Miso varieties
• Grilling
• Miso Soup
• Rice dish
Session 3 (5 hours)
• Understanding Braising and Simmering
• Identifying and using Sake, Sea Salts, and Seaweeds
• Preparing flavored Rice with Vegetables and Protein
• Presenting prepared dishes
Session 4 (5 hours)
• The history of Sushi in Japan and America
• Key Sushi ingredients
• Preparing Sushi Rice, Pickled Ginger, Sushi-dipping Shoyu, and rolled Omelet
• Preparing Rolls, including traditional, inside out, and thick rolls
• Presenting prepared dishes
Session 5 (5 hours)
• The history of Nigirizushi and Sashimi
• Understanding Fish for raw consumption
• Hygiene for Nigirizushi and Sashimi preparation
• Filleting whole Fish, cutting fish for Sashimi, and slicing Sushi with Japanese knives
• Preparing and presenting Nigirizushi and Sashimi platters
Visit www.frenchculinary.com. You will find the registration site under FUN CLASSES. Hiroko