The Essentials of Japanese Cuisine at International Culinary Center

Posted on Sep 11, 2012 in Hiroko's Blog

Please join the Essentials of Japanese Cuisine at ICC this coming October 4th through 8th.

I will repeat the Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) this coming October. The course starts on Thursday. Classes continue into Saturday and Sunday, and finish on Monday, October 8th. Take a week holiday in New York City for the Cooking class! During the course two famous Japanese chefs – Masato Shimizu of 15 East on Monday and Jiro Iida of Aburiya Kinnosuke on Tuesday – will join us to demonstrate their honed skills. Please read the blogs posted in the past July about the Course.

Day 1: Have a general understanding of the philosophy behind Japanese cooking, Be familiar with kombu, fish flakes, shoyu and mirin, understand the techniques of making dashi, sauces, hand-made udon noodles and tempura

Day 2: Chef Jiro joins the class. Have a general understanding of the Japanese home cooking, Be familiar with rice and miso variety, Have mastered the techniques of making yakitori – we will use a special Japanese charcoal, Binchotan, Have mastered the techniques of using miso in several dishes

Day 3: Have a general understanding of two of the most important Japanese preparation techniques – braising and simmering, Be familiar with sake, sea salt and seaweeds, Have mastered the techniques of preparing flavored rice, Have mastered the techniques of sake-braised short-ribs and seasonal vegetables

Day 4: Basic Sushi – Understand the history of sushi, Be familiar with sushi ingredients, Be familiar with green tea and methods of brewing tea, Prepare sushi rice, Japanese rolls and American inside-out rolls

Day 5: Nigirizushi and sashimi – Chef Masato joins the class, Understand the concept of fish for raw consumption, Understand kitchen hygiene for nigirizushi and sashimi preparation, Filleting a whole fish, cut fish for sashimi and sushi, Making sashimi platter, Master the methods for making nigirizushi

To register go to www.internationalculinarycenter.com, click All Course in New York, Go to Serious Amateur Cooking Course. You will find Essential of Japanese Cuisine with Hiroko Shimbo or call 888-324-2433.

Looking forward to working with you in the kitchen! Hiroko