Traditional Japanese Cooking
Discover authentic Izakaya-style cooking with simple, everyday recipes from Japanese taverns, highlighting the versatility of vegetables, chicken, and rice.
Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)
Michelin-starred chef Hideki Matsuhisa teaches traditional Japanese homestyle cooking.
In this online course, Hideki Matsuhisa shares authentic and unfiltered recipes traditionally served in Japanese Izakaya taverns, and also at home. This is a unique opportunity to learn authentic Japanese Izakaya-style cooking techniques under the guidance of a Japanese cooking master.
By the end of this online course you will:
- Understand casual Izakaya-style Japanese cuisine.
- Learn specific techniques for use with vegetables, rice, and meat, and understand why they are used.
- Master the preparation of essential Japanese sauces, so you’ll never have to buy pre-prepared sauces again.
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Course Syllabus
Course Content
Chapter 2 - Essential sauces in Japanese cuisine
Chapter 3 - Vegetables in Japanese cuisine
Chapter 4 - Rice and Noodles in Japanese Cuisine
Chapter 5 - Chicken in Japanese Cuisine
The fundamental recipes and techniques of Japanese Izakaya cooking
What you'll learn
This course features 10 dishes and 6 essential sauces that will broaden your understanding of Japanese homestyle cuisine.
Vegetable recipes: Discover fresh and classic salads, with ingredients such as daikon, kiuri, and wakame, plus a unique fried eggplant appetizer featuring a special cooking method.
Rice and noodle recipes: Learn the basics of cooking white rice correctly, perfect the stir-frying technique for Yakimeshi (fried rice), and a comforting Donburi rice bowl. You’ll also explore how to cook wheat noodles paired with vegetables, shrimp, and pork.
Chicken recipes: Master Karaage, where the coating makes all the difference, charcoal-grilled Yakitori skewers with teriyaki sauce, and Nanbanzuke crispy breaded chicken with blanched vegetables in a pickled-style marinade.
In addition to the recipes, you will also learn a range of useful techniques.
The techniques you will learn are:
- Charcoal grilling
- How to cut daikon julienne
- Blanching vegetables
- Deep frying
- Double frying
- Lacquering
- Quick marinades
- How to reduce sauces
- How to use alcoholic beverages in sauces
Course recipes
In this course you will learn
Meet your Instructor
Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)
Hideki Matsuhisa was born in Toyota (Japan) in 1972. From an early age he was introduced to Japanese cuisine and sushi techniques by his father, a sushi master and restaurant owner.
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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.
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You will continue to have access until your subscription period ends.
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