5 Days Intensive Course

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.

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Date: Your preferred dates

Time: 4~4.5 hours/day

Class size: Minimum 2 pax ~ Maximum 12 pax

Venue: Cooking Sun Kyoto Kawaramachi Studio

Rate: 

 ParticipantsRate per person
2¥100,000
3¥90,000
4¥86,000
5¥82,000
6¥78,000
7¥76,000
8¥74,000
9¥72,000
10¥70,000

*tax is included

Inclusion

  • 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 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: Dashi, Miso and Rice (1)

Japanese seasonings are basically made from rice and soy beans, and most of them are fermented.
It is very important to keep the flavor of ingredients when adding seasonings.
You will learn the tip to season well and how to combine with various ingredients.

  •  Deep fried chicken – Karaage
  •  Simmered fish in broth – Nizakana
  •  Vegetable salad with miso
  •  Grilled rice ball – Yaki Onigiri
  •  Vegetable soup with the sake lees (leftover from sake production) – Kasujiru

 

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.

  • Shopping at local supermarket
  • Steamed Egg Custard –  Chawnmushi
  • Braised beef and tofu – Nikudofu
  • Simmered vegetables and mushroom – Chikuzenni
  • Miso soup
  • Dashi steamed rice with seasonal ingredients – Takikomi gohan

 

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!

  • Nishiki Market tour
  • Sashimi
  • Nigiri Sushi
  • Red miso soup – Akadashi
  • Simmered vegetables – Nimono
  • Tsuke-mono (Nukazuke,Kasuzuke)
  • Okara

 

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.

  • Tempura
  • Kakiage
  • Oyako-don (chicken and egg on rice)
  • Kaisen-don (seafood on rice)
  • Dessert

 

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!

  •  Miso glazed fish – Saikyo yaki
  •  Steamed shrimp dumpling – Ebi shinjou
  •  Mixed vegetables tempura – Kakiage
  •  Simmered pumpkin – Kabocha nimono
  •  Dashi based clear soup – Osuimono
  •  Green tea- Matcha

 

*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 20,000 yen per person.

 

Payment

  • 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.

Cancellation policy

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