Classic Japanese Cuisine: Teshyoku Style
Learn the basic techniques and culinary knowledge to make Japanese Cuisine for a cafe kitchen.
The focus will be on preparing basic stock, basic Japanese rice preparation, cutting techniques and basic sauces used for cooking, pickling and dipping.
Basic stock (dashi) with kelp, bonito and dried sardine
Basic preparation for Japanese rice
Onigiri – rice ball
Basic vegetable and fish cutting techniques for cooking, garnish and condiment
Terriyaki saba fish
Basic sauce for cooking, pickling and dipping