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


January 2018January 15 ~ 19
February 2018February  12 ~ 16
March 2018March 12 ~ 16
March 26 ~ 30
April 2018April 9 ~ 13
April 23 ~ 27
May 2018May 7 ~ 11
May 21 ~ 25
June 2018June 11 ~ 15
July 2018July 9 ~ 13
July 23 ~ 27
August 2018August 6 ~10
August 20 ~ 24
September 2018September 10 ~14
September 24 ~ 28
October 2018October 9 ~13
October 22 ~ 26

Time: 13:00 ~ 17:00  

Class size: 2 ~ 10 persons

Venue: Cooking Sun Kyoto Kawaramachi Studio

Rate: 68,000 yen / person 


  • 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.

  • Teriyaki Chicken
  • Vegetable Salad with Miso and Mayonnaise
  • Simmered fish in broth – Nizakana
  • Grilled rice ball (Yaki Onigiri) by 2 types of rice
  • Miso soup with 3 types of miso
  • Sherbet with Seasonal Fruit


Day 2: 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.

  • Braised Beef and Tofu – Nikudofu
  • Simmered vegetables and mushroom – Chikuzenni
  • Deep-fried Chicken – Karaage
  • Steamed Egg Custard –  Chawanmushi
  • Miso Soup
  • Dashi Steamed Rice with Seasonal Ingredients – Takikomi gohan


Day 3: Sushi, Sashimi and Tsukemono


Today we start our day from the tour of Nishiki Market, where we see many traditional foods and ingredients. One particular attention is paid to Tsukemono (Japanese pickles) which we make today. 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
  • Simmered vegetables – Nimono
  • Tsukemono – Japanese Pickles (Nukazuke, Kasuzuke)
  • Okara
  • Red miso soup – Akadashi


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
  • Oyako-don (chicken and egg on rice)
  • 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
  •  Mixed vegetables tempura – Kakiage
  •  Simmered pumpkin – Kabocha nimono
  •  Dashi based clear soup – Osuimono
  •  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.

Osechi Japanese Traditional FoodOsechi Japanese Traditional Food

Black Bean

Red and White Namasu

Sweet Chestnut Paste – Kuri Kinton

Rolled Omelette – Date Maki


Kimpira Gobo

Kombu Kelp Roll


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.


  • 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