Cooking Vacation- Essentials of Japanese Cuisine at ICC from July 18th through 22nd

Posted on Jun 17, 2013 in Hiroko's Blog

If you are a lover of Japanese culture and cuisine, Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) is for you. You will smell, touch, cook, learn and taste delicious Japanese dishes. Staying in the city while learning new flavors and techniques you can enjoy the out of the school hours for theater, concert and more. Fabulous vacation idea this summer. Please join the Essentials of Japanese Cuisine in New York City this coming July. To register go to www.internationalculinarycenter.com, click All Course in New York, Go to Serious Amateur Cooking Course. You will find Essentials of Japanese Cuisine with Hiroko Shimbo or call 888-324-2433. Or, you can find my class simply typing Essentials of Japanese Cuisine in Question box.
Here are some more detailed information on the course. It starts on July 18th, Thursday. Classes continue into Saturday and Sunday, and finish on Monday, July 22nd. During the course a Japanese chef– Jiro Iida of Aburiya Kinnosuke will join as a visiting chef on Friday and show us their honed skills.
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 –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
Looking forward to cooking with you! Hiroko