Returning to the Japanese Concentration Program

Returning to the Japanese Concentration Program

By Hiroko Shimbo in News & Updates

I am delighted to return to teaching the Japanese Concentration Program at the Culinary Institute of America (CIA), Hyde Park, in January, February, and April 2025. 

The Japanese Concentration Program at CIA is a 9-week Japanese Cuisine study course. It consists of Basic, Advance and Inspiration blocks. The student can earn 3 credits in each block.

The program will give the students the foundation for authentically preparing Japanese cuisine from basic level to advanced, formal Kaiseki meals. The philosophy of the cuisine, key ingredients, cooking guidelines, kitchenware, seasonings, tableware, and seasonality are all explained and practiced. 

I also look forward to working again with Chef Murashima of Tsuji Cooking School, Osaka, Japan, for one segment.

Every chef should study Japanese culinary culture for some time. There is much to learn that can improve how a chef thinks about and prepares food mindfully in any kitchen. 

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Free Digital Book from the Japanese Culinary Academy

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Anyone who wants to explore Japanese cuisine in depth can access a complete textbook for free. The book is Introduction to Japanese Cuisine: Nature, History and Culture by the Japanese Culinary Academy. Chef Yoshihiro Murata of Kikunoi restaurant in Kyoto initiated and completed the project. Contents include: Introduction to Japanese Cuisine: Nature, History and Culture Flavor and Seasonings: Dashi, Umami, and Fermented Foods Mukoita I Cutting Techniques: Fish Mukoita II Cutting Techniques: Seafood, Poultry, and Vegetables Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori Click here to download the eBook, available in Japanese and English.

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With 25 years of teaching, writing and consulting on Japanese cuisine, I entirely and finally demystified the preparation of Japanese dishes for you. This book is all about simplifying the understanding and preparation of Japanese dishes in an American home. Does this sound similar to my previous books? No. What distinguishes this book from other cookbooks is that the book explains what sets Japanese cuisine apart from other world cuisine, to easily mastered Japanese techniques and preparation and presentation guidelines.  The book presents 150 new recipes, many of which you may have enjoyed seeing on Instagram (@japanesecuisineauthority). I have been cooking seasonal Japanese dishes using local ingredients in my adopted home for 26 years. I have systemized the preparations of dishes into an efficient, easy and approachable method. You will love it! I will update how this news develops. Once I know the publisher, I will post more information on this book. The Water & Fire: Spirit of Japanese Kitchen - Recipes and Techniques has another big feature. I will release what it is little by little. First, I have to find a home for my 4th creation!

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