5 Day Basic Japanese Cooking

5 DAY BASIC JAPANESE COOKING SKILLS

WITH MASTER CHEFS AND FOOD PROFESSIONALS

This intensive Basic Japanese Cooking Skills course is available as a stand-alone course, or as the first week of our Sushi, Tempura and/or Shojin Ryori course. This course will be semi-tailored to you and will focus on ingredients and flavors foundational to Japanese cuisine. To ensure hands-on guidance and learning, each class will have a maximum of 2 students.

Menus and ingredients differ for each course based on seasonality.

©Andrea_Fazzari_miso_DSC06740.jpg — Sample course:

If you prefer to focus on anything in particular - like seafood or vegetarian for example - we will tailor some of the course to your needs.
**Day 1:** 出汁と調味料 Dashi (broth) and Japanese seasonings
**Day 2:** 味噌 Miso dishes
**Day 3:** 魚 Knife skills and Fish dishes
**Day 4:** 蕎麦と天麩羅 Soba Noodles and Tempura
**Day 5:** 豆腐 Tofu dishes

©Andrea_Fazzari_little-fish.JPG — Basic Info:

**Date:** Upon request
**Location:** TOKYO COOK Roppongi, Tokyo
**Length:** 1 week (Mon-Fri), 6 hours/day (10am-4pm)
**Number of Students:** 2 maximum
**Price:** 450,000 yen per person

YOUR MAIN INSTRUCTOR

With over 50 years of cooking experience in the Japanese culinary arts, Chef Yoshida is 70 years old.

He started his carrier at the legendary restaurant Izui (now closed) to master fine cuisine, then moved to the two Michelin star Daigo where he trained in Shojin Ryori (Buddhist-style Vegetarian Cuisine).He opened his own restaurant Ichibancho-Yoshida where he featured fine Japanese dishes and soba noodles and catered to a long list of Japanese celebrities and VIP clients. After retiring, Yoshida transitioned to teaching, where he enjoys sharing his knowledge and expertise with not only young chefs eager to elevate thier cooking skills, but also restaurants wishing to enhance their menus. He also supervises new restaurant kitchens and produces food products for hig-end department stores.

At TOKYO COOK, Yoshida is our main chef instructor. Everyone is inspired by his great passion for Japanese gastronomy, its dishes and rich history.