In the Japanese cooking course presented by the Hofmann School, you will learn the basics 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 want to master 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 IT AIMED AT
The Japanese cooking course is designed for amateurs with a passion for gastronomy interested in delving into Japanese cuisine with professional standards.
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 the present 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: Wednesday from 4.30pm to 8.30pm. A weekly session.
How to wash rice and cook Japanese rice
Nikujyaga beef and potato stew
Ohitashi stewed Japanese spinach and mushrooms
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
There may be slight modifications to the content.
Course Amount: € 870.
Split payment: € 435 for 2 payments.
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 reservation of the course will not be reimbursed under any circumstances.
The school reserves the right to change the start date of the course or cancel it if the minimum number of students established is not met.
The school complies with all the security and prevention protocols of the Covid.