5 Day Intensive Japanese Cooking Course

If you are planning to take an intensive Japanese cooking course, you are in a right place! We offer 5 days intensive Japanese cooking course for those who want to learn more about Japanese cuisine.

Teachers are our experienced instructors. At the end of the course, you will be equipped with enough knowledge and recipe with which you can hold Japanese party several times inviting your family and friend.

Intensive Japanese cooking lessonIntensive Japanese cooking lessonIntensive Japanese cooking lesson

Date: 

May 2018May 7 ~ 11
May 21 ~ 25
June 2018June 11 ~ 15
July 2018July 23 ~ 27
September 2018September 10 ~14


Time: 13:00 ~ 17:00  

Class size: 2 ~ 10 persons

Venue: Cooking Sun Kyoto Kawaramachi Studio

Rate: 68,000 yen / person 

Inclusion:

  • Lesson fee
  • Ingredients costs
  • 01 shopping tour to local supermarket
  • 01 Nishiki Food Market tour
  • Recipe handout
  • 01 Cooking Sun logo apron
  • Certificate of Course Completion
  • Tax and service fees

Enquire us at info@cookingsun.co.jp

What you can learn

With our intensive course, you will not only learn many recipes but understand what makes Japanese cuisine so special and different to the others. Here is the list of what you will learn during the 5 days lesson.

RiceRice is key ingredient of Japanese cuisine.
To have basic knowledge on Japanese rice helps you in understanding Japanese cuisine as a whole.
– The difference of new rice and old rice and when to use them
– Various types of rice and their tastes
DashiVarious types of combination for many different dishes
– Kombu (Makombu, Rausu kombu, Rishiri kombu)
– Bonito flakes (ara-bushi, hongare-bushi)
– Shiitake mushroom – Sardine
Seasonings– Soy sauce (light, dark, tamari, saishikomi, shiro)
– Mirin (hon-mirin, mirin-fuumi)
– Sake (sake and cooking sake)
Miso (normal, red and white / rice, wheat and bean)
OilWhat types of oil are suited for deepfly
– Canola oil
– Fat white sesame oil
– Rice oil
Tsukemono (Japanese pickles)– Nukazuke
– Kasuzuke
– Kojizuke
Tofu– Firm tofu
– Silk tofu
Japanese knife What types of knives and how to keep them
– Nakiri bocho (vegetable)
– Deba bocho (fish and meat)
– Sashimi bocho (sashimi)
– Santoku bocho (all purpose)

Course details

Day 1: Key Ingredients of Japanese cuisine

Introduction to Japanese cuisine. You will learn about key ingredients such as dashi, rice, soy sauce, mirin, sake and miso by cooking some of the typical dishes.

  • Deef Fried Chicken – Karaage
  • Vegetable Salad with Miso and Mayonnaise
  • Teriyaki Fish
  • Grilled rice ball (Yaki Onigiri) by 2 types of rice
  • Miso soup with 3 types of miso
  • Sweet Bean Jelly with Coffee Flavour

 

Day 2:

Sushi, Sashimi and Tsukemono

 

Today we start our day from the tour of Nishiki Market, where we see many traditional foods and ingredients. You will learn how to prepare sashimi and sushi from the whole fish, along which you learn how to use knife to cut fish and how to get rid of fish bones.

  • Sashimi
  • Nigiri Sushi
  • Okara
  • Red miso soup – Akadashi

 

Day 3: 

Home Dishes with Local Ingredients

Today we start from shopping at local supermarket. You will learn how variety of dishes you can cook by combining some of the key ingredients and seasonal vegetables as well as meats. One particular attention is paid to Tsukemono (Japanese pickles) which we make today.

  • Beef Roll with Vegetable
  • Simmered vegetables and mushroom – Chikuzenni
  • Deed – Fried Tofu – Agedashi Dofu
  • Tsukemono – Japanese Pickles (Nukazuke)
  • Sunomono
  • Oyako-don (chicken and egg on rice)

 

Day 4: Soba, Tempura and Donburi 

 

Soba is one very popular Japanese food which many Japanese have eaten but have never made. Mastering soba making requires so many hours of experience but here we learn how to make this tasty noodle as a beginner. Together you learn tempura and Oyako-don, which often comes with soba as set meal dishes in Japanese Teishoku (set meal) restaurants.

  • Soba
  • Tempura
  • Salad Dressed with Tofu, White Sesame and White Miso – Shiraae
  • Dashi Steamed Rice with Seasonal Ingredients – Takikomi gohan
  • Matcha Sorbet
Day 5: Kaiseki 

 

Using the technique and knowledge you learn, finally you try making Kaiseki, a traditional Japanese course meal with many plates, as well as popular dessert Daifuku Mochi.

  •  Miso glazed fish – Saikyo yaki
  •  Steamed shrimp dumpling – Ebi shinjou
  •  Fish tempura with crunchy rice bits – Arare-age
  •  Simmered vegetables – Nimono
  •  Steamed Egg Custard –  Chawanmushi
  •  Dashi based clear soup – Osuimono
  •  Red bean rice
  •  Daifuku Mochi

*Course contents can be customized to serve your special needs and interests.

Optional

We offer 1 extra day course of New Year Feast (Osechi in Japanese) by extra 18,000 yen per person on Day 6 upon request.

Osechi Japanese Traditional FoodOsechi Japanese Traditional Food

Black Bean

Red and White Namasu

Sweet Chestnut Paste – Kuri Kinton

Rolled Omelette – Date Maki

Nishime

Kimpira Gobo

Kombu Kelp Roll

Tazukuri

Yahata maki (burdock in eel)

Matsukaze yaki

Teriyaki Yellowtail

Simmered Shrimp

Red Bean

How to Book

Send us email at info@cookingsun.co.jp with your name, nationality, number of participants, and date.

Payment

  • We ask full payment by credit card after confirming the date. We send e-invoice to you.
  • Changing date is possible one time without any extra charge.

Cancellation policy

  • more than 4 weeks before – 100% refund
  • 2 weeks before – 50% refund
  • 1 week before – no refund

Japanese cooking school cutting fishJapanese cooking school certificate