Fundamentals Training Course
Overview
Our Washoku Fundamentals Training Course is open to those with little or no prior experience and focuses on the theme ‘What is Washoku?’ along with the essential skills behind it.
1 week: 5 hours per day, 5 days per week (25 hours in total)
Fundamentals Training Course Curriculum – Lesson 1
Orientation
- Overall plan of the course
- Q & A session to get to know students
Fundamentals Training Course Curriculum – Lesson 2
Understanding of washoku tradition and latest theories (lecture)
Washoku has a long history and continues to evolve over time. Based on traditional concepts, you will learn practical approaches that integrate the latest theories, enabling you to maintain high quality while improving work efficiency.
Fundamentals Training Course Curriculum – Lesson 3
How to handle Japanese kitchen knives well
You will work with several types of traditional Japanese single-bevel kitchen knives, each designed for specific purposes.
(You will use one or two types of these types in the 1-Week Course.)
* A Japanese kitchen knife set is available for purchase as an optional item.
Fundamentals Training Course Curriculum – Lesson 4
Learning the basics of ‘dashi’ (stock)
Getting good dashi (stock) from bonito flakes and kelp
Fundamentals Training Course Curriculum – Lesson 5
Making a soup with dashi (stock)
Miso soup and clear soup
Fundamentals Training Course Curriculum – Lesson 6
Making dishes with dashi (stock)
- ‘Ohitashi’ (boiled greens with soy sauce dressing), ‘Sunomono’ (vinegared dish), and more
- ‘Dashimaki tamago’ (Japanese-style rolled omelet flavored with dashi)
Fundamentals Training Course Curriculum – Lesson 7
Preparing ‘tsuyu’ (dipping sauce)
Dipping sauces for tempura or soba, and seasoned vinegar
Fundamentals Training Course Curriculum – Lesson 8
Practical cooking of washoku
The instructor will demonstrate professional techniques—from proper ingredient handling to cutting—guide you through various cooking methods, and then prepare several dishes together with you.
Fundamentals Training Course Curriculum – Lesson 9
Final assignment
As the course concludes, you will take part in a wrap-up lecture to review and reinforce what you have learned. Finally, you will be challenged to create a complete set of traditional dishes on an individual tray on your own.
Professional Training Course
Overview
Our Washoku Professional Training Course goes beyond the basics, immersing you in advanced techniques that capture the essence of authentic washoku.
Learn the precise, disciplined methods honed by seasoned chefs—and elevate your skills to their highest potential.
Our Washoku Professional Training Course is highly recommended for those who plan to open their own washoku restaurant, are currently running a washoku business, or aim to faithfully recreate a traditional washoku dining experience in their home country.
In our Washoku Professional Training Course, we honor the traditions of Japanese cuisine while also embracing innovative methods that save time and labor, enabling you to achieve the same high-quality results as traditional approaches.
Through hands-on training, you will gain in-depth knowledge and master traditional preparation techniques, while also learning how to present and serve dishes in ways that captivate and delight your customers.
Hands-on training in a real restaurant setting will help you develop the professionalism, demeanor, and skills expected of a washoku chef, while also providing practical knowledge of restaurant operations and preparation.
Professional Training Course Curriculum – Lesson 1
Katsuramuki – paring vegetables into thin, continuous sheets
Fundamentals of Japanese knife skills
Professional Training Course Curriculum – Lesson 2
Deep-frying
Tempura and more
Professional Training Course Curriculum – Lesson 3
Grilling
Salt-grilled dishes and more
Professional Training Course Curriculum – Lesson 4
Simmering
Simmered fish and more
Professional Training Course Curriculum – Lesson 5
Steaming
‘Chawanmushi’ (cup-steamed egg custard hotchpotch) and more
Professional Training Course Curriculum – Lesson 6
Rice and noodles
- ‘Ochazuke’ (Boiled rice soaked with tea or dashi)
- Soba noodles
Professional Training Course Curriculum – Lesson 7
Japanese-style rolled omelet
Professional Training Course Curriculum – Lesson 8
Soup (miso soup and clear soup)
Professional Training Course Curriculum – Lesson 9
Final assignment
- Discussion about menu planning
- Preparation
- Cooking and tasting
Lesson content may vary depending on the duration of the course and the student’s proficiency level.
Instruction on the proper use of knives and kitchen appliances will be provided as needed during the lessons.
The experienced instructor will teach tips for mastering skills in a short time and support you through repeated practice.
Please note that the Washoku Professional Training Course is best suited for those planning to undergo several weeks of training or who have already mastered the fundamental washoku skills.
