Hofmann culinary school We share your Passion

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.
 
PROGRAMME

Duration: 2 months. 
Hours: Wednesdays from 4:30pm to 8:30.pm.

One weekly session

CONTENT

SESSION 1

Ichiban dashi

Niban Dashi

Osuimono broth

How to wash rice and cook Japanese rice

Nikujyaga beef and potato stew

Braised Japanese spinach and mushrooms ohitashi

SESSION 2

Namaharumaki rice paper roll

Salmon kasujiru broth

Sukiyaki stew

Duck jubuni stew

SESSION 3

Tempura

Cold noodles somen

Vegetable kakiage with udon noodles

Daikon salad

SESSION 4

Tonkatsu breaded pork

Karaage japanese fried chicken

Anchovies marinated in vinegar nanbanzuke

Hijiki seaweed stew

SESSION 5

Salmon Papillote

Iberian pork with grilled miso sauce

Vinegar Sunomono Salad with Cucumber

Takikomi Vegetable Cooked Rice

SESSION 6

Chicken with teriyaki sauce

Pork shabu salad and sesame sauce

Japanese steamed salty flan chawan mushi

Fried yakisoba noodles

SESSION 7

Sabakikota (Cut the fish)

Sashimi

Sakamushi steamed clams

Miso soup with wakame seaweed and tofu

SESSION 8

Sushizu (Vinaigrette for sushi rice)

Nigiri sushi

Maki sushi

Uramaki

Japanese tamago yaki omelette

 
MATERIAL

Recipe book

Uniform

PRICE

Course: €870.
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.
 
CERTIFICATION
Hofmann Diploma

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.