Recommended!

8 weeks Sushi and Washoku(Japanese cuisine)Course

8weeks Course, combining 4weeks Sushi Course and 4weeks Washoku Course, is most popular and selected by 70% of foreign students. We offer discount of 50,000JPY from the total price.

4 weeks Sushi

You will learn from Japanese knife handling to raw fish preparation for sushi, from basic to deeper knowledge! Everything about sushi making!

3 advantages of this course

Basics to advanced techniques
You can acquire a wide range of skills and knowledge about sushi, including how to use a Japanese kitchen
knife, how to prepare rice for sushi (Shari), how to clean and cure fish, how to make Edomae style sushi, rolls
or sashimi, and food hygiene management.

A large variety of seafood.
You will learn how to make sushi with more than 20 kinds of seafood: white, red, small, medium or large fish,
shellfish, squid or octopus. Tuna, salmon, yellowtail and shrimp are popular overseas, but you will also deal
with basic fish for Edomae style sushi, such as Kohada (Gizzard shad) or Conger eel.

Techniques adjusted to each ingredient
Edomae style sushi preserves ancient wisdom of chefs in Tokyo (Edo), such as Kobu-jime and Su-jime
(Curing with kelp or vinegar) and Zuke (Marinating with soy sauce). Learning the basic techniques that bring
out the best taste of ingredients will broaden the possibility of your cooking.

What you will learn?

1ST WEEK

How to sharpen knives How to cook sushi rice, Explanation of sushi rice, How to cut vegetables, How to make nigari Sushi How to cut filet into slices, Egg omelet Nigiri Sushi, Hand roll practice, HOSOMAKI practice, AJI (Horse mackerel), How to cut filet into slices, IKA (Squid) , NIGIR/SASHIMI IKA (Cuttlefish) , Sashimi

2ND WEEK

EBI (Shrimp), Boiled and sweet shrimps, HOKKIGAI (Surf clam), AKAGAI (Ark shell), INADA (Young yellowtail), Bamboo cutting, Saba (Mackerel), NIGIRI/Sashimi SABA (Mackerel), rod-shape/box sushi, How to cook SHIITAKE mushroom GARI (pickled sliced ginger)/ PONZU, How to cook KAMPYO (dried gourd), INARI (fried tofu), FUTOMAKI Salmon filet NIGIRI practice

3RD WEEK

ANAGO (Conger eel), Broiled ANAGO Roll(California/Dragon/Volcano) ANAGO Tempura Roll 2/2(Tempura/Spider), KOHADA (Gizzard shad) Tuna block MIRUGAI (White geoduck), HOTATE (Scallop), NIGIRI practice Seasonal fishes (2 kinds), MORIKOMI (SUSHI/SASHIMI)

4TH WEEK

Whole salmon NIGIRI practice, NIGIRI Test, HOSOMAKI Test, Vegetable sushi, Live octopus, HIRAME (Flounder) filet and NIGIRI HIRAME (Flounder) KOBU-JIME (cured with kelp), HIRAME (Flounder) USUZUKURI (thinly sliced), Preparation for Sushi Counter practice, Sushi Counter practice

*The course contents may vary depending on the conditions.

4 weeks Washoku(Japanese Cuisine)

You will learn how to make Dashi (Japanese soup stock) to famous Tempura, Sashimi, Yakitori, Tonkatsu, Izakaya foods,
Okonomiyaki and more!

3 advantages of this course

Basics and applications of Dashi and Umami
Dashi is a stock made of Japanese ingredients such as Katsuobushi (Bonito flakes), Niboshi (dried small
sardines), kelp and dried shiitake mushrooms. Also known as Umami, Dashi is attracting attention from all over
the world. Dashi is fundamental to Washoku, so you will learn its basics and applications: its ingredients, how to
make it and how to use it for dishes.

A wide variety of Japanese dishes
Japanese cuisine has been developing uniquely under the influence of foreign cultures from ancient times.
You can learn a wide range of dishes, including local food served at Izakaya as well as Tempura, Sashimi,
Yakitori and Tonkatsu that are popular overseas..

Tools and cooking techniques for Washoku
You will learn five techniques–serving raw (cutting), simmering, grilling, steaming and deep-frying–with
Japanese tools including a kitchen knife. Cooking techniques that appeal to five senses and bring out the
best taste of ingredients are highly evaluated in the world, so that they will help you develop your future
career.

What you will learn?

1ST WEEK

Introduction of JAPANESE CUISINE course, How to make DASHI (fish stock), Vegetable cutting, Salmon filet, Salmon avocado rice bowl, Miso-marinate Salmon preparationm, Salmon dishes Salmon stew with leek, Salmon ball soup Crispy rice, Grilled miso-marinate salmon, INADA (Young yellowtail) practice, IKA (Squid), Sashimi practice, Stuffed squid, TAI (Red snapper) dishes TAI (Red snapper) various slicing way Steamed rice with TAI,TAI rice in broth, Puffer fish preparation, Puffer fish dishes

2ND WEEK

Yellowtail teriyaki, Simmered yellowtail with DAIKON radish, Simmered seasonal fish Steamed rice with vegetables, Deep fried tofu in sauce,Tofu wrapped with pork, Making TOFU & YUBA (TOFU skin), Grilled ONIGIRI (Rice ball), Pork & vegetable miso soup, Tuna block, SAZAE (Turban shell)  Grilled HOTATE (Scallop), Soy-marinate tuna rice bowl, Vegetable cutting practice, INADA (Young yellowtail) practice, Young yellow tail rice bowl,  Sesame sauce, YAKITORI

3RD WEEK

Japanese Noodle, Seasonal fishes (2 kinds) Grilled and simmered Seasonal fishes (2 kinds), Course meal (Steamed egg custard, Mixed vegetable tempura, etc.), Cooked DAIKON with starchy sauce, Stuffed turnip, OKONOMIYAKI (Japanese pancake), Japanese cuisine course (TONKATSU, KATSUDON, OYAKODON, GYU-DON)

4TH WEEK

Tempura course, Midsize fish test Sashimi practice, Sashimi test, Vegetable cutting test, Salmon meal menu setup, Salmon meal menu prep, Salmon meal contest, Seasonal fishes

*The course contents may vary depending on the conditions.

*No professional experience required, but the course level is intermediate.
*(For those who only enroll for this course) Non-professionals are required to take 3days pre class for Jps knife use and handling. Kindly inquire for 3days pre Jps knife class.

OUTLINE

  • Level
  • Beginner-Professional
  • Hours
  • Monday to Friday 9:00am to 3:00pm *Hours may change.
  • Schedule for 2017
  • Apr 3rd to Jun 2nd / Jun 5th to Jul 28th / Jul 31st to Sep 22nd / Sep 25th to Nov. 17th
  • Period
  • 4 weeks
  • Venue
  • Tsukiji/Tokyo *About 5 minute on foot from the world-renowned Tsukiji fish market
  • Eligibility
  • -Applicants must be at least 18 years of age. (It would be better if you have experience, but those without experience can apply as well)

    -Applicants must be able to stay in Japan legally during the course period.

  • Content
  • Please see “What you will learn?”
  • Certificate
  • Yes
  • School Fee
  • 950,000JPY

    Registration Fee: 80,000JPY
    4weeks Sushi Tuition: 452,500JPY
    4weeks Washoku Tuition: 452,500JPY
    Uniform: 15,000JPY
    Discount: -50,000JPY

    *To circulate price in your local currency, please use this website
    Click here

    -8% consumption tax will be added
    -You might be required to purchase Japanese knife if you don’t have

One more reason why we recommend 8weeks Course

As a school of Sushi/Washoku for foreign students, we are authorized by
Japan’s Ministry of Agriculture, Forestry and Fisheries. Based on the Ministry’s
guidelines for certification of cooking skills for Japanese cuisine proposed by
April 2016, we offer a certificate with the logo designed by the Ministry (Bronze
mark) for those who complete 8weeks Course and pass the exam. With the
certificate, your skills will have a strong appeal for restaurants and other chefs.
About the guidelines for certification of cooking skills for Japanese cuisine

*A separate fee of 21,600JPY will be charged for issuing the certificate