The Art of Japanese Cuisine
Japanese dishes may look simple, but the cuisine is known for its precision in preparation and presentation, and many dishes require a deft hand to prepare well. Expert instructor Hiroko Shimbo—along with a few special guests—will make this technique-driven cuisine approachable and fun for anyone.
Come learn the kitchen skills and the philosophy behind Japanese cooking in this 25-hour intensive course that will give you the know-how to make a variety of delicious, seasonally driven dishes. Get acquainted with Japanese ingredients and flavors, and discover how to use traditional water and fire cooking techniques (blanching, steaming, braising) to prepare tasty and extremely healthful meals.
You will leave knowing your kombu dashi from your kaeshi, how to cook with seaweeds and rice, how to prepare your own sushi, sashimi, tempura, udon, and more.
Course Instructor
Hiroko Shimbo is a chef-consultant for restaurants and food companies, trained sushi chef, cookbook author, writer, blogger, and instructor based in New York City. She is considered an authority on Japanese cuisine worldwide. Through her company, Hiroko’s Kitchen, she has also developed recipes for PF Chang, Ruth’s Chris, and University dining companies.