Professional Japanese Cuisine Foundation Level

Learn from a professional sushi chef how to cook many of the most famous Japanese dishes right in your own kitchen.

What you'll learn
Learn the fundamentals of Japanese cuisine, essential techniques, and how to make some great classics such as sukiyaki, sushi and gyoza.
Knife skills, how to sharpen a Japanese knife and use it properly
How to prepare and serve sushi, sashimi, yakitori and more classic dishes
Requirements
None
Description
Learn the fundamentals of Japanese cuisine, essential techniques, and how to cook some great classic Japanese recipes such as sukiyaki, sushi and gyoza.Your course is taught by Professor Bing Liu, a professional sushi chef, Le Cordon Bleu Paris graduate, Chef Bing has a wealth of experience in Japanese cuisine including Michelin star experience in a number of restaurants from New York, to Paris, to Sydney Australia. If you think that cooking Japanese cuisine is too difficult you will find out here that it is within reach and you can certainly learn to make delicious Japanese dishes. It takes precision, the right ingredients, and know-how all of which you will learn with easy-to-follow videos and detailed downloadable recipes and instructions. You will start with Japanese knife sharpening and skills, then move on to properly preparing tuna, salmon and other ingredients for sushi and sashimi then progress to creating delicious dishes just like the ones that you love to eat in your favorite Japanese restaurant. Build your skills and techniques step by step and start cooking like a professional chef. Each lesson has detailed video instructions and also a downloadable pdf file with written instructions, ingredients, tools and tips to make sure you are well equipped for a successful cooking experience.

Overview

Section 1: Essential Techniques

Lecture 1 Technique – How to Sharpen a Chef’s Knife with a Japanese Whetstone

Lecture 2 How to Prepare a Sea Bream for Sushi and Sashimi

Lecture 3 How to Properly Prepare Sushi Rice

Section 2: Fish, Sashimi, Sushi

Lecture 4 How to Slice Tuna and Salmon for Sushi and Sashimi

Lecture 5 Coquilles Saint-Jacques and Langoustines

Lecture 6 Plating Sashimi

Lecture 7 Sashimi Cucumber Roll

Lecture 8 How to Make Nigiri Sushi

Section 3: Maki, Tamagoyaki & Futomaki

Lecture 9 How to Make Maki

Lecture 10 Tamagoyaki - Japanese Omelette

Lecture 11 Futomaki (Fat Roll)

Section 4: Dashi Stock, Yakitori and Miso Soup

Lecture 12 Dashi Stock

Lecture 13 How to Make Yakitori Sauce

Lecture 14 How to Make Yakitori

Lecture 15 Miso Soup

Section 5: Gyoza & Sukiyaki

Lecture 16 Technique - How to Prepare Vegetables for Gyoza

Lecture 17 Prepare and Cook Gyoza

Lecture 18 How to Make Sukiyaki Sauce

Lecture 19 How to Make Sukiyaki

Cooks of any level who want to learn how to make Japanese dishes in their own home.,Cooks who want to learn about a new cuisine,Beginners who want to learn how to cook