If you are planning to take an intensive Japanese cooking course that does not end half day, you are in a right place! We offer 5 days intensive Japanese cooking course who want to learn deeper aspects of Japanese cuisine.
This course is for individuals and small groups from 2 persons to 10 people. If you are a larger group, please contact us well in advance so we can prepare for your visit.
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.
Date: Your preferred dates
Time: 4~4.5 hours/day
Class size: Minimum 2 pax ~ Maximum 12 pax
Venue: Cooking Sun Kyoto Kawaramachi Studio
|Participants||Rate per person|
*tax is included
- Lesson fee
- Ingredients costs
- 01 mini-shopping tour to local supermarket
- 01 Nishiki Food Market tour
- recipe handout
- 01 Cooking Sun logo apron
- Certificate of Course Completion
Enquire us at email@example.com
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.
|Rice||Rice 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
|Dashi||Various 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)
|Oil||What types of oil are suited for deepfly|
– Canola oil
– Fat white sesame oil
– Rice oil
|Tsukemono (Japanese pickles)||– Nukazuke|
|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)
|Day 1: Dashi, Miso and Rice (1)|
Japanese seasonings are basically made from rice and soy beans, and most of them are fermented.
|Day 2: Dashi, Miso and Rice (2)|
|Surely you already know very well about Dashi, the key broth in Japanese cuisine.|
In our regular class, we just prepare bonito and kelp dashi, the very basic one.
This time you will learn different types of dashi as well, using different ingredients and combine each dashi with the best ingredients for it.
Enjoy the deeper aspect of Japanese cuisine.
|Day 3: Sushi, Sashimi and Tsukemono|
|You will cut a fish from scratch and fillet it to make sashimi and sushi.|
Chef will show you tips.
You will also learn how to cut vegetables into many shapes, including fancy ones which is called “Kazarigiri”.
Surely your presentation will be elevated!
|Day 4: Tempura and Donburi |
|Noodles and rice bowl (Donburi) dishes are inevitable in Japanese food culture.|
Let’s make Soba noodle from scratch!
You will also learn how to cook rice in a pot because the rice is the key to make tasty rice bowl dishes.
|Day 5: Kaiseki |
|Using the technique and knowledge you learn, let’s try making Kaiseki, a traditional Japanese dinner!|
You will be proud of yourself after the class!
*Course contents can be customized to serve your special needs and interests.
We offer 1 extra day course of New Year Feast (Osechi in Japanese) by 20,000 yen per person.
- We ask 20% non-refundable deposit payment by credit card or bank transfer after confirming the dates.
- Balance payment is required 4 weeks prior to the start of lesson.
- more than 4 weeks before – 100% refund
- 2 weeks before – 50% refund
- 1 week before – no refund