2008 Class Schedule!!     

Our Professional I Class features instructions on basic ingredients and seasonings, Japanese knives (wa-bocho), sushi fundamental preparations, and the relationship between Japanese foods and nature's four seasons.

Who needs this class?

Anyone interested in gaining basic understandings of sushi and other Japanese foods.

Goals:

To understand the fundamentals of sushi and traditional Japanese cooking. By the end of this Professional I class, students will be able to prepare several basic sushi rolls.

Features:

• Idea, culture, and the history of Japanese cooking
• Japanese ingredients, sauces, and stock
• Japanese cooking utensils and knives
• How to sharpen and maintain Japanese knives
• Japanese traditional cuisine styles Kaiseki-ryori, Shojin-ryori, Osechi-ryori, and others
• Grill, Simmer, Steam, Deep Fried cooking method
• Basic sushi rice preparation
• Basic traditional roll making & decoration
• Special rolls making & decoration
• Popular Tofu cooking and Japanese desserts

Requirements to Pass:

• Attendance at least 75 % of scheduled classes (15 days)
• Skill test grade, A or B
• Final test score, 80 or more

Class schedule:

• 20 days (4 weeks), Monday through Friday
• 8:00 AM to 1:00 PM (5 hours a day)