8 WEEKS SUSHI AND WASHOKU(JAPANESE CUISINE)COURSE

8 weeks Course, combining 4 weeks Sushi Course and 4 weeks Washoku Course, is most popular and selected by 70% of foreign students. We offer discount of 50,000JPY from the total price.

4 WEEKS SUSHI COURSE

You will learn from Japanese knife handling to raw fish preparation for sushi, from basic to deeper knowledge! Everything about sushi making!

3 ADVANTAGES OF THIS COURSE

Basics to advanced techniques You can acquire a wide range of skills and knowledge about sushi, including how to use a Japanese kitchen knife, how to prepare rice for sushi (Shari), how to clean and cure fish, how to make Edomae style sushi, rolls or sashimi, and food hygiene management.

A large variety of seafood You will learn how to make sushi with more than 20 kinds of seafood: white, red, small, medium or large fish, shellfish, squid or octopus. Tuna, salmon, yellowtail and shrimp are popular overseas, but you will also deal with basic fish for Edomae style sushi, such as Kohada (Gizzard shad) or Conger eel.

Techniques adjusted to each ingredient Edomae style sushi preserves ancient wisdom of chefs in Tokyo (Edo), such as Kobu-jime and Su-jime (Curing with kelp or vinegar) and Zuke (Marinating with soy sauce). Learning the basic techniques that bring out the best taste of ingredients will broaden the possibility of your cooking.

WHAT YOU WILL LEARN?

1st Week

How to sharpen knives How to cook sushi rice, Explanation of sushi rice, How to cut vegetables, How to make nigari Sushi How to cut filet into slices, Egg omelet Nigiri Sushi, Hand roll practice, HOSOMAKI practice, AJI (Horse mackerel), How to cut filet into slices, IKA (Squid) , NIGIR/SASHIMI IKA (Cuttlefish) , Sashimi

2nd Week

EBI (Shrimp), Boiled and sweet shrimps, HOKKIGAI (Surf clam), AKAGAI (Ark shell), INADA (Young yellowtail), Bamboo cutting, Saba (Mackerel), NIGIRI/Sashimi SABA (Mackerel), rod-shape/box sushi, How to cook SHIITAKE mushroom GARI (pickled sliced ginger)/ PONZU, How to cook KAMPYO (dried gourd), INARI (fried tofu), FUTOMAKI Salmon filet NIGIRI practice

3rd Week

ANAGO (Conger eel), Broiled ANAGO Roll(California/Dragon/Volcano) ANAGO Tempura Roll 2/2(Tempura/Spider), KOHADA (Gizzard shad) Tuna block MIRUGAI (White geoduck), HOTATE (Scallop), NIGIRI practice Seasonal fishes (2 kinds), MORIKOMI (SUSHI/SASHIMI)

4th Week

Whole salmon NIGIRI practice, NIGIRI Test, HOSOMAKI Test, Vegetable sushi, Live octopus, HIRAME (Flounder) filet and NIGIRI HIRAME (Flounder) KOBU-JIME (cured with kelp), HIRAME (Flounder) USUZUKURI (thinly sliced), Preparation for Sushi Counter practice, Sushi Counter practice

*The course contents may vary depending on the conditions.

4 WEEKS WASHOKU(JAPANESE CUISINE) COURSE

You will learn how to make Dashi (Japanese soup stock) to famous Tempura, Sashimi, Yakitori, Tonkatsu, Izakaya foods, Okonomiyaki and more!

3 ADVANTAGES OF THIS COURSE

Basics and applications of Dashi and Umami Dashi is a stock made of Japanese ingredients such as Katsuobushi (Bonito flakes), Niboshi (dried small sardines), kelp and dried shiitake mushrooms. Also known as Umami, Dashi is attracting attention from all over the world. Dashi is fundamental to Washoku, so you will learn its basics and applications: its ingredients, how to make it and how to use it for dishes.

A wide variety of Japanese dishes Japanese cuisine has been developing uniquely under the influence of foreign cultures from ancient times. You can learn a wide range of dishes, including local food served at Izakaya as well as Tempura, Sashimi, Yakitori and Tonkatsu that are popular overseas.

Tools and cooking techniques for Washoku You will learn five techniques–serving raw (cutting), simmering, grilling, steaming and deep-frying–with Japanese tools including a kitchen knife. Cooking techniques that appeal to five senses and bring out the best taste of ingredients are highly evaluated in the world, so that they will help you develop your future career.

WHAT YOU WILL LEARN?

1st Week

Introduction of JAPANESE CUISINE course, How to make DASHI (fish stock), Vegetable cutting, Salmon filet, Salmon avocado rice bowl, Miso-marinate Salmon preparationm, Salmon dishes Salmon stew with leek, Salmon ball soup Crispy rice, Grilled miso-marinate salmon, INADA (Young yellowtail) practice, IKA (Squid), Sashimi practice, Stuffed squid, TAI (Red snapper) dishes TAI (Red snapper) various slicing way Steamed rice with TAI,TAI rice in broth, Puffer fish preparation, Puffer fish dishes

2nd Week

Yellowtail teriyaki, Simmered yellowtail with DAIKON radish, Simmered seasonal fish Steamed rice with vegetables, Deep fried tofu in sauce,Tofu wrapped with pork, Making TOFU & YUBA (TOFU skin), Grilled ONIGIRI (Rice ball), Pork & vegetable miso soup, Tuna block, SAZAE (Turban shell) Grilled HOTATE (Scallop), Soy-marinate tuna rice bowl, Vegetable cutting practice, INADA (Young yellowtail) practice, Young yellow tail rice bowl, Sesame sauce, YAKITORI

3rd Week

Japanese Noodle, Seasonal fishes (2 kinds) Grilled and simmered Seasonal fishes (2 kinds), Course meal (Steamed egg custard, Mixed vegetable tempura, etc.), Cooked DAIKON with starchy sauce, Stuffed turnip, OKONOMIYAKI (Japanese pancake), Japanese cuisine course (TONKATSU, KATSUDON, OYAKODON, GYU-DON)

4th Week

Tempura course, Midsize fish test Sashimi practice, Sashimi test, Vegetable cutting test, Salmon meal menu setup, Salmon meal menu prep, Salmon meal contest, Seasonal fishes

*The course contents may vary depending on the conditions.

*No professional experience required, but the course level is intermediate.

*(For those who only enroll for this course) Non-professionals are required to take 3days pre class for Jps knife use and handling. Kindly inquire for 3days pre Jps knife class.

OUTLINE

Level Beginner-Professional Hours Monday to Friday 9:00am to 3:00pm Hours may change. Schedule for 2017 Apr 3rd to Jun 2nd / Jun 5th to Jul 28th / Jul 31st to Sep 22nd / Sep 25th to Nov 17 Period 8 weeks Venue Tsukiji/Tokyo About 5 minute on foot from the world-renowned Tsukiji fish market Eligibility

  • Applicants must be at least 18 years of age. (It would be better if you have experience, but those without experience can apply as well)
  • Applicants must be able to stay in Japan legally during the course period.

Content Please see “What you will learn?”

Certificate Yes School Fee

  • 950,000JPY
  • Registration Fee: 80,000JPY
  • 4 week Sushi Tuition: 452,500JPY
  • 4 week Washoku Tuition: 452,500JPY
  • Uniform: 15,000JPY
  • Discount: -50,000JPY
  • 8% consumption tax will be added
  • You might be required to purchase Japanese knife if you don’t have.

ONE MORE REASON WHY WE RECOMMEND 8WEEKS COURSE

As a school of Sushi/Washoku for foreign students, we are authorized by Japan’s Ministry of Agriculture, Forestry and Fisheries. Based on the Ministry’s guidelines for certification of cooking skills for Japanese cuisine proposed by April 2016, we offer a certificate with the logo designed by the Ministry (Bronze mark) for those who complete 8weeks Course and pass the exam. With the certificate, your skills will have a strong appeal for restaurants and other chefs. About the guidelines for certification of cooking skills for Japanese cuisine

Program taught in:
English

See 3 more programs offered by Tokyo Sushi Academy »

Last updated June 7, 2018
This course is Campus based
Start Date
Apr 2019
Duration
8 weeks
Full-time
Price
855,000 JPY
plus 80,000 JPY registration and 15,000 JPY for uniform
Deadline
By locations
By date
Start Date
Apr 2019
End Date
Application deadline

Apr 2019

Location
Application deadline
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