November 17 through 21:Additional Japanese Cooking Couse at ICC

Posted on Oct 30, 2014 in Hiroko's Blog

EJC photoHiroko will return to teach a week long Japanese Cooking Course, The Essentials of Japanese Cuisine, at International Culinary Center in this coming November.

  • Class dates: November 17, 18, 19, 20 and 21.
  • Time of the classes: 5:30pm through 10:30pm.
  • To register go to, 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

The Essentials of Japanese Cuisine is for anyone who want to jump into learning the Japanese ingredients, techniques and philosophy, and preparing many delicious Japanese dishes. Serious cooks, chefs, home cooks….everyone fits in the class.

TRAVEL+LEISURE magazine in April, 2013, featured The International Culinary Center as Best Cooking Schools Around the World. “We love the Art of Japanese Cuisine program, led by chef and cookbook author Hiroko Shimbo.”

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: Have a general understanding of the Japanese home style cooking, Be familiar with rice and miso variety; Have ESC8mastered 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; Master the sushi rice and prepare traditional 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 fluke, cut filleted fluke for sashimi and making sashimi platter along with salmon and yellowtail; Master the technique for making nigirizushi.

Looking forward to working with you in the kitchen! Hiroko