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Lesson at home kitchen.
Each time, you learn the basic cooking methods of Japanese cuisine. Not only techniques but also theory at your own pace.
Five days of making Japanese cuisine.
Schooling at TOKYO YAMANOTE Cooking College.
Course fee 1 day: 10,000 yen
Schooling in a professional facilities is a special 5 days. Direct guidance by the chef is a continuous discovery!
(He is prepared by using seasonal ingredients and serving dishes that allow you to feel the season)
It's an interesting idea to learn the basics of Japanese cuisine through correspondence learning. You can learn anytime and use your time effectively, so I recommend the correspondence course at TOKYO YAMANOTE Cooking College.You have learned the “basics”, so the skills that I teach through schooling will be absorbed more and more. I want to see you soon.
Learn how to make dashi stock that maximizes umami from various ingredients.
●Soup of pike conger
●Dobin-mushi
Learn how to handle kitchen knives and basic skills. Bring out the good taste!
●Simmered of Ebiimo and aigamo
●Bream-kabura,Wakatake-simmer
Learn the coagulability of eggs and bring out a smooth texture.
●Kenchin-yaki of Spanish mackerel,Murasame-egg
●Eel rolled egg
Learn the basics of cutting, cooking, and grilling fish. Improve the deliciousness.
●Bream shiogama-yaki
●Simmered shrimp
Learn how to cut according to the type of fish and serve sashimi arrangement.
●Hot pot pike conger
●Preparation of sea bass with maccha
Learn the temperature of oil and how to make a batter, cook good tempura.
●Shrimp tempura with poteto
●Spring roll with scallops and corn
