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
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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.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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the types of knives and choosing the right ingredients
it is self explanatory and interesting