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.
Jefe de cocina, Carte Restaurant, Sydney Australia
Course Content
Course Content
1. Presentation and recipe book
Free
2. Essential Techniques
3. Sashimi and Sushi
4. Maki, Tamagoyaki & Futomaki
5. Dashi Stock, Yakitori and Miso Soup
Free
6. Gyoza and Sukiyaki
Before you go...
About this Course
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.
What's included?
- 1hr 15min HD video
- 15 recipes
- 24 lessons
- Recipe e-book (English, Spanish)
- 5 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Head Chef, Carte Restaurant, Sydney Australia
From Paris, to New York, to Sydney, his culinary prowess comes from his international experience.
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
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.6
Avg. Rating
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the types of knives and choosing the right ingredients
it is self explanatory and interesting