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.
- This course takes place on a request basis.
- We accept booking from minimum 2 people.
- We may not be able to accommodate requests in busy seasons or Japan holiday seasons (late March to mid May, mid August, October, end of December to early January)
Minimum participants: 2 people
Time: about 4 hours per day (exact time schedule is determined between each guest and Cooking Sun)
Venue: Cooking Sun Kyoto Kawaramachi Studio
|Participants||Rate per person||Total|
|2||70,000 yen||140,000 yen|
|3||65,000 yen||195,000 yen|
|4||60,000 yen||240,000 yen|
|5||55,000 yen||275,000 yen|
|6||50,000 yen||300,000 yen|
|more than 7 people||please inquire us by email|
- 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 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: 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.
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.|
|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.|
|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.|
|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.|
*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 extra 18,000 yen per person on Day 6 upon request.
Red and White Namasu
Sweet Chestnut Paste – Kuri Kinton
Rolled Omelette – Date Maki
Kombu Kelp Roll
Yahata maki (burdock in eel)
How to Book
Send us email at firstname.lastname@example.org with your name, nationality, number of participants, and date.
- 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.
- more than 4 weeks before – 100% refund
- 2 weeks before – 50% refund
- 1 week before – no refund