Geared toward those with a passion for Japanese cooking and culture, this course instills a newfound appreciation for Japanese cuisine among kitchen beginners and experienced cooks alike.
Japanese cuisine may look simple, but the dishes are known for their precision in preparation and presentation, and many Japanese cooking techniques require a deft hand to do well. Expert instructor Hiroko Shimbo 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 serves up the know-how to make an array 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 healthy 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.
ABOUT THE 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’s, Ruth’s Chris Steak House and University dining companies.
- Application fee
- Books and supplies
CLASS SCHEDULENone Scheduled.
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.
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