In this 100% practical course, you will learn the basis of traditional Japanese cuisine from the hand of Mutsuo Kowaki, a Japanese chef with a solid culinary career with more than 20 years of experience.
If you are interested in getting started in the world of Japanese cuisine and mastering the basic techniques and methods, we recommend this course.
In 8 sessions of 4 hours each, you will learn in a practical way the secrets of preparation and cooking, how to combine and enhance flavors and how to maintain harmony in each preparation. Starting from a solid technical base, you will prepare traditional recipes guided by Chef Kowaki. A recommended course to enjoy a high-level gastronomic experience and acquire the knowledge to put into practice what you have learned in your establishment or at home.
WHO IS ADDRESSED TO
The Hofmann School Specialization Courses are aimed at enthusiasts and gastronomic professionals who wish to improve specific techniques and cooking skills with the quality, professionalism and innovation standards of the Hofmann School.
The homogenization of our pedagogical system means that these courses can be carried out by both experienced and amateur students. The only requirement to study cooking courses at the Hofmann Hostelry School is a strong desire to do so.
ABOUT THE CHEF
Mutsuo Kowaki, a native of southern Japan, trained professionally at the Heisei cooking school in Tokushima and perfected for almost 10 years at the prestigious renowned restaurants such as Aoyagi in Tokushima and later at the 3-Michelin-star Ryugin restaurant in Tokyo.
He came to Barcelona in 2005 as head chef of the Japanese restaurant Matsu in Sant Cugat for 2 years.
He worked at the Fonda Sala restaurant in Olost experimenting with Catalan cuisine and has also worked in restaurants such as Gong, Espai Kru, Koy Hermitage and Koy Shunka.
Duration: 2 months.
Hours: Wednesdays from 4:30pm to 8:30.pm.
One weekly session
How to wash rice and cook Japanese rice
Nikujyaga beef and potato stew
Braised Japanese spinach and mushrooms ohitashi
Namaharumaki rice paper roll
Salmon kasujiru broth
Duck jubuni stew
Cold noodles somen
Vegetable kakiage with udon noodles
Tonkatsu breaded pork
Karaage japanese fried chicken
Anchovies marinated in vinegar nanbanzuke
Hijiki seaweed stew
Iberian pork with grilled miso sauce
Vinegar Sunomono Salad with Cucumber
Takikomi Vegetable Cooked Rice
Chicken with teriyaki sauce
Pork shabu salad and sesame sauce
Japanese steamed salty flan chawan mushi
Fried yakisoba noodles
Sabakikota (Cut the fish)
Sakamushi steamed clams
Miso soup with wakame seaweed and tofu
Sushizu (Vinaigrette for sushi rice)
Japanese tamago yaki omelette
Payable in 2 instalments of €435 each
Hofmann uniform and book: € 80.
Knife set: € 100.
The first installment of the course will be paid to reserve a place.
In case of cancellation (by the student), the amount paid for the course reservation will not be reimbursed under any circumstances.
The school reserves the right to change the start date of the course or cancel it in the event that the minimum number of students established is not met.
The school complies with all the safety and prevention protocols of the Covid.