Hofmann culinary school We share your Passion

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.
 
PROGRAMMING: 
Duration: 2 months 32 hours
Hours: Wednesday from 4:30 p.m. to 8:30 p.m. A weekly session
 
CONTENT:
 
Session 1
Broth base of Japanese cuisine dashi
Osuimono Soup
How to wash and cook Japanese rice?
Stewed meat and potatoes nikujyaga
Boiled Japanese spinach and mushrooms ohitashi
 
Session 2
Fresh rice paper roll
Pork miso soup tonjiru
Stew sukiyaki
Stewed jubuni duck
 
Session 3
Tempura
Somen cold noodles
Vegetable kakiage tempura with udon noodles
Daikon Salad (Japanese Turnip)
 
Session 4
Tonkatsu Battered Pork
Japanese fried chicken karaage
Marinated horse mackerel nanbanzuke
Hijiki seaweed stew
 
Session 5
Salmon papillote with sake and soy sauce
Duck with grilled miso sauce
Sunomono cucumber salad
Cooked rice with takikomi vegetables
 
Session 6
Chicken with teriyaki sauce
Pork shabu salad and sesame sauce
Japanese Steamed Flan Chawanmushi
Yakisoba fried noodles
 
Session 7
Sabakikata: Filleting Japanese style fish
Sashimi
Steamed clams from sake sakamushi
Miso soup of wakame and tofu seaweed
 
Session 8
Nigiri Sushi
Maki Sushi
Uramaki
Japanese tortilla tamago yaki

PRICE:
Course Amount: € 870.
Fractional payment: € 435 for 2 payments.
Uniform and book: € 80.
Knife set: € 125.
 
TITLE:
Hofmann diploma.