3-Day Intensive Workshop: April 2020

English language culinary arts programs in Tokyo, Japan

3-Day INTENSIVE Workshop with Elizabeth ANDOH

Class size is limited to 4 participants to insure the most effective learning environment
Tuition ¥62,000 per person.

Day 1 (April 27) 10:30 am – 2:30 pm kitchen session + market tour until 5 pm
Day 2 (April 28) 10:30 am – 2:30 pm kitchen session + market tour until 5 pm
Day 3 (April 30) 10:30 am – 5:00 pm All-Day in Taste of Culture Kitchen

A Taste of Culture’s 3-Day Intensive Workshop is a fast-paced, in-depth, hands-on program.

Workshops are scheduled so that the first two days are consecutive, each with an extended kitchen session followed by a short market tour. Students are encouraged to spend their “open” day in independent activity-study, possibly a restaurant experience or other field trip. (Expenses related to independent study activities are not included in the tuition fee.)

The final day is spent entirely in A Taste of Culture’s kitchen. After preparing and partaking of lunch we spend time looking through Elizabeth Andoh’s extensive reference library following up on participants’ questions and special interests. Sometimes we return to the kitchen to prepare additional dishes. Time is set aside to review photos taken by students that need help captioning their images.

A Taste of Culture’s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional, classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to recreate authentic Japanese cuisine no matter where in the world they may be.

The 3-day intensive program provides both RESIDENTS of Japan and VISITORS to Japan with a unique opportunity to delve deeply into Japan’s culinary culture as they rapidly gain practical experience in preparing a wide range of classic Japanese fare.

While our curriculum delves deeply into the thinking behind kitchen practices, the emphasis is on experiential learning and skill-building: mastering basic cutting and cooking techniques, and acquiring a comfortable acquaintance with a wide range of (classic Japanese) foodstuffs.

Attention is paid to applying washoku guidelines (balancing color, flavor and preparation methods) when menu planning. Workshop participants will acquire experience in many styles of food presentation: filling segmented bentō boxes; organizing and orchestrating small plates on a tray ichijū sansai style; plating food ōzara ryōri style on platters for a buffet.

Depending upon the needs and requests of participants, menus can be vegan (plant-based foods exclusively), vegetarian (vegetables + eggs) or include fish, poultry and some meat.

Curriculum

WASHOKU, literally “the harmony of food,” is a way of thinking about what we eat and how it nourishes us. The word describes both a culinary philosophy and the simple, nutritionally balanced food prepared in that spirit. In preparing our food we practice KANSHA – appreciation. Mindful of nature’s bounty, and the resourceful, hard-working people who help bring that abundance to table enables us to create handsome, wholesome meals that avoid waste, conserve energy, and preserve and sustain our natural resources

 

3 Day Intensive Program Request

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What is your self-assessed language ability in Japanese? Language skills are NOT required, but when applicants have some ability to read and/or speak Japanese I try to take advantage of that to suggest additional references and activities.

Notes

Instruction at A Taste of Culture is in English. A Taste of Culture’s mission is to empower participants in the ways of the Japanese kitchen, providing them with basic skills and knowledge regarding traditional/classical cooking methods, equipment, ingredients, menu planning, and food presentation. By focusing on essential foodstuffs and procedures, program participants will be able to re-create authentic Japanese cuisine no matter where in the world they may be.

A Taste of Culture does not offer instruction in the preparation of raw-fish dishes. The topic of selecting and handling a variety of fish to be consumed raw, is a subject that I believe is beyond the scope of any short program I could deliver. However, the menu-curriculum at A Taste of Culture can include the preparation of sushi meshi rice combined with cooked, smoked, and/or pickled fish, egg, and vegetables. Techniques for rolling, pressing and layering can be included in the curriculum.

Please see our Cancellation Policy and other FAQs.