It offers a new lens on the culinary perspective.

After graduating from a Japanese cooking school, I organized hundreds of recipes and theory lessons learned at the culinary school to create a cooking curriculum dealing only with the core, and conducted cooking classes.

A wide variety of people participated in my class, including cooking experts with decades of cooking experience, Western food chefs with 20 years of experience, and young Korean chefs, and showed a high level of satisfaction.

While traditional cooking classes focus on recipes, in my class, there is a schedule theme, so I conducted a theory class on that theme for about 1 to 1 hour 30 minutes, and examined how the theory is actually reflected in the recipe, and then conducted a cooking demonstration. Even though the total class time was about 3 hours, they had a really fun and focused class.

If you know the principles of cooking, your [cooking intelligence], which can be applied when cooking other dishes, will increase, so you can easily understand recipes and develop recipes even when cooking in other genres.

The know-how that was delivered as an offline class was incorporated into Class 101. With the theme of Japan's core seasonings, this class deals with the types and characteristics of seasonings, storage methods, and sauces used, and at the same time shows a variety of Japanese dishes using seasonings.

Instead of just providing recipes, I think you'll get a new lens for looking at cooking.



This class covers the most basic aspects of Japanese cuisine.

This Classes are organized by seasoning themeDashi, soy sauce, miso, vinegar, and invited guestsIt consists of. It is a class designed so that even those who are new to Japanese cuisine can follow along step by step, and I think those who are curious about learning will enjoy studying.

In the dashi part, you'll learn how to properly pick the base of everything covered in Japanese cuisine, from kelp dashi, katsuobushi dashi, anchovy dashi, and vegetarian dashi used in temple cuisine. I will give you a summary of the key concepts I learned at a Japanese culinary school, including how to extract the most delicious flavors of these ingredients.

We will summarize in detail the core seasonings of Japan, including dashi, sake, mirin, soy sauce, and miso, and study the types of Japanese soy sauce, the types of miso, and various recipes using each seasoning together.

The reason you can take this class for everyone, from those who are new to cooking to those who have majored in cooking, is because they have a different approach to cooking.





To be able to create multiple dishes with one recipe

All recipes are recipes that can be used by transforming them with various ingredients. We've carefully selected and composed a selection of cost-effective recipes that can make multiple dishes with one recipe.

The luxurious Japanese-style simmered fish dish with a ginger scent can be used with a variety of fish, and once prepared, yakitori sauce can be your own cooking cheat key that you can use while storing it in the refrigerator without an expiration date. We've prepared basic recipes that are delicious enough to sell, so don't hesitate!

If you complete the cooking class, we will send you an e-book with lesson materials summarizing the entire lesson and additional recipes. These are additional course materials prepared so that you can fully review them after class, so you can keep them as you read them.





▶ ︎ Japanese-style steamed egg custard chawanmushi recipe