Introduction to Japanese Cuisine
Learn all you need to know to start cooking Japanese favorites right at home with Chef Bing Liu, specialist in Japanese cuisine.
Head Chef, Carte Restaurant, Sydney Australia
Make your own sushi, sashimi, gyoza, miso soup and more
Learn to make your own Japanese cuisine and have the confidence to tackle any recipe.
You will see how to prepare Sushi, Sashimi, Maki, Futomaki, and more delicious Japanese specialties such as Yakitori, Gyoza, Tamagoyaki and Miso Soup.
At the end of this course you will:
- Know how to maintain knives and use correct cutting techniques.
- Know how to work correctly with ingredients such as fish and sushi rice.
- Know how to make a range of popular Japanese dishes.
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Course Syllabus
Course Content
Chapter 2 - Essential Techniques
Chapter 3 - Sashimi and Sushi
Chapter 4 - Maki, Tamagoyaki & Futomaki
Chapter 5 - Dashi Stock, Yakitori and Miso Soup
Chapter 6 - Gyoza and Sukiyaki
Before you go...
Get to grips with fundamental techniques to prepare staple Japanese recipes
What you'll learn
Chef Bing will show you how to correctly prepare sushi rice and fish, how to prepare foundation recipes, such as dashi stock, and how to use these elements to make popular Japanese dishes.
You will also learn to sharpen your knives with a Japanese whetstone and you will discover the correct techniques for cutting a variety of fish, seafood and vegetable ingredients.
Who is it for?
If you are a professional who wants to add fundamental Japanese techniques to your repertoire, this course is for you. If you love to cook at home and would like to tackle your favorite Japanese recipes with confidence this course is for you.
Recommended equipment
- Frying pan
- Chopsticks
- Sukiyaki pot or cast-iron pot
- Saucepan
- Spatula
- Japanese knife
- Grater
- Bowls
- Small strainer
- Ladle
- Moribashi chopsticks
- Bamboo or metal skewers – kushi
- Japanese yakitori grill – konro
- Wood charcoal
- Paint brush
- Whisk
- Sieve
- Tamagoyaki pan
- Bamboo mat
- Yanagi-ba – single edged sushi knife
- Sieve
- Rice cooker
- Fish scaler
- Paper towels
Course recipes
In this course you will learn
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Meet your Instructor
Head Chef, Carte Restaurant, Sydney Australia
From Paris, to New York, to Sydney, his culinary prowess comes from his international experience.
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Every course includes a downloadable recipe book
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the types of knives and choosing the right ingredients
it is self explanatory and interesting