Our basic class features instructions on basic ingredients and seasonings, Japanese knives (wa-bocho), sushi fundamental preparations, and the relationship between Japanese foods and nature's four seasons.

Who needs this class?

Anyone interested in gaining basic understandings of sushi and other Japanese foods.

Goals:

To understand the fundamentals of sushi and traditional Japanese cooking. By the end of this basic class, students will be able to prepare several basic sushi rolls.

Features:

• Idea, culture, and the history of Japanese cooking
• Japanese ingredients, sauces, and stock
• Japanese cooking utensils and knives
• How to sharpen and maintain Japanese knives
• Japanese traditional cuisine styles ? Kaiseki-ryori, Shojin-ryori, Osechi-ryori, and others
• Popular Tofu cooking and Japanese desserts

Requirements to Pass:

• Attendance at least 75 % of scheduled classes (15 days)
• Skill test grade, A or B
• Final test score, 80 or more

Class schedule:

• 20 days (4 weeks), Monday through Friday
• 8:00 AM to 1:00 PM (5 hours a day)

2004 Annual schedule:

• January 1/5 - 1/30
• March 3/8 - 4/2
• May 5/3 - 5/28
• August 8/2 - 8/27
• October 9/27 - 10/22

2005 Annual schedule:

• January 1/3 - 1/28
• March 3/7 - 4/1
• May 5/2 - 5/27
• August 8/1 - 8/26
• October 9/26 - 10/21