居酒屋コース

コース詳細

Overview

In our izakaya course, you will immerse yourself in a diverse array of recipes while exploring various culinary techniques. You can choose between two distinct sub-courses: the advanced course and the basics course. Izakaya is a pioneering style of restaurant business that originated in Japan. It offers a unique opportunity where, once you have acquired the foundational skills, you can adapt and apply them to the cuisine of your own culture.

お申し込みやご質問はこちら

Course Curriculum

Orientation
Learning to prepare basic dashi (stock)
Making a soup with dashi
Making 2 dishes with dashi
Preparing tsuyu (dipping sauce)
Learning deep-fried dishes
Preparing grilled dishes
Learning how to maintain Japanese kitchen knives
Learning grilled dishes
Learning sashimi (slices of raw fish)
Learning Japanese sake food pairings
Learning rice and noodle dishes

Curriculum Part 1

Orientation

https://3-byo-shi.com

Explanation about the restaurant, kitchen equipment, and overall plan of the course.

Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)

Curriculum Part 2

Learning to prepare basic dashi (stock)

Getting good dashi (stock) from bonito flakes and kelp.

Curriculum Part 3

Making a soup with dashi

Miso soup, clear soup, and so on.

Curriculum Part 4

Making 2 dishes with dashi

Boiled greens with soy sauce dressing, vinegared dish, and so on. Japanese-style omelet (Kanto-style sweetened omelet or Kansai-style rolled omelet flavored with dashi)

Curriculum Part 5

Preparing tsuyu (dipping sauce)

Dipping sauce for tempura, soba, and so on. Use of dashi packet, “hondashi” (dashi granules), “Handy Broth” (a very rich liquid dashi with no salt and chemical seasonings added, reproducing the flavor of freshly prepared dashi), and so on.

Curriculum Part 6

Learning deep-fried dishes

Tempura (prawns, chikuwa (fish paste shaped into a tubular form and grilled), and vegetables)

Grating daikon radish and ginger.

Warming the dipping sauce for tempura made on the previous day.

Lightly fried tofu.

Tonkatsu or deep-fried breaded cutlet of pork, Cutting cabbage into fine strips, Making a tartar sauce.

Chicken karaage or deep-fried chicken without using batter.

Curriculum Part 7

Preparing grilled dishes

Rinsing fish with water, cutting up fish, removing the skin on a fillet, filleting fish and cutting into blocks for sashimi, sprinkling salt on fish, and so on.

Curriculum Part 8