Course Duration: 2 Days

Course Description: This course teaches you how to cook different Japanese cuisines. It covers basic to advanced cooking of the most common Japanese dishes

Target Audiences: Chefs, Food Enthusiasts

Course Delivery: Face to Face, Chef-Instructor-led Hands-On Training approach

Course Prerequisite: Advanced Hands-On Cooking Training

Assesment Method: Actual Cooking Exercises

Course Materails: EGourmet Culinary Manual

Course Outline:

  • Introduction to Japanese Cuisines
  • Japanese Ingridients
  • Dashi Stock
  • Japanese Chicken Stock
  • Miso Ramen
  • Zaru Soba
  • Sushi Rice Prep
  • Sushi Rice
  • Katsudon
  • Gyudon
  • Sukiyaki
  • Tepanyaki
  • fish fabrication and slicing techniques
  • Sashimi
  • Maki Sushi

Course Schedules:

Date Time Status
12 to 5pm Open
12 to 5pm Open
12 to 5pm Open
12 to 5pm Open
12 to 5pm Open
12 to 5pm Open

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