In this course you will learn to treat and enjoy food as the Japanese do, with the help of Mutuo Kowaki, a Japanese chef with a solid culinary career with more than 20 years in Japanese cuisine.
Practical course by Mutsuo Kowaki, a Japanese chef with a solid culinary career with more than 20 years in Japanese cuisine.
WHO IS IT FOR?
The Hofmann School Specialization Courses are aimed at enthusiasts and gastronomic professionals who wish to deepen specific techniques and cooking skills, with the quality, professionalism and innovation parameters of the Hofmann School.
The homogenization of our pedagogical system means that these courses can be carried out by both senior and amateur profiles. To study cooking at the Hofmann Hospitality School, the only requirement is the firm desire to do so.
Duration: 2 months 32 hours
Hours: Wednesday from 4:30 p.m. to 8:30 p.m. A weekly session
Broth base of Japanese cuisine dashi
How to wash and cook Japanese rice?
Stewed meat and potatoes nikujyaga
Boiled Japanese spinach and mushrooms ohitashi
Fresh rice paper roll
Pork miso soup tonjiru
Stewed jubuni duck
Somen cold noodles
Vegetable kakiage tempura with udon noodles
Daikon Salad (Japanese Turnip)
Tonkatsu Battered Pork
Japanese fried chicken karaage
Marinated horse mackerel nanbanzuke
Hijiki seaweed stew
Salmon papillote with sake and soy sauce
Duck with grilled miso sauce
Sunomono cucumber salad
Cooked rice with takikomi vegetables
Chicken with teriyaki sauce
Pork shabu salad and sesame sauce
Japanese Steamed Flan Chawanmushi
Yakisoba fried noodles
Sabakikata: Filleting Japanese style fish
Steamed clams from sake sakamushi
Miso soup of wakame and tofu seaweed
Japanese tortilla tamago yaki
Course Amount: € 870.
Fractional payment: € 435 for 2 payments.
Uniform and book: € 80.
Knife set: € 125.