Dive into the world of Japanese cuisine, food culture, and history in Advanced Cooking: Japanese Cuisine, an elective course for CIA bachelor’s degree students. This course will introduce you to a wide range of Japanese ingredients, techniques, kitchen tools, and aesthetic themes, expanding your culinary vocabulary and skill set.
Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute will lead the course in collaboration with CIA Lecturing Instructor Martin Matysik, who also has experience with Japanese cuisine. You will build your expertise in the CIA kitchens and on a day-trip to New York City, where you will experience the Japanese culinary presence in one of America’s top food cities. The course will culminate in the preparation of a full Kaiseki multi-course dinner during the final class session.
A typical class day includes lecture by Chef Murashima on key historical and cultural aspects of the day’s menu, demonstrations of new techniques, and practical application of the new concepts. Dishes produced during class will be served for family meal and paired with Japanese beverages.
In this course, you’ll also learn:
- Fundamental concepts, history, and skills of Japanese cooking
- The making of dashi—an essential ingredient
- Kaiseki and home cooking classic dishes
- A variety of Japanese cooking techniques, including charcoal grilling, rice cookery, frying, and noodle making
- The art of sushi and sashimi
- Japanese confectionery basics
Enrollment in this fall’s course also opens the unique opportunity for a nine-day culinary tour of Japan. From bustling Tokyo—the city with the most Michelin star restaurants in the world—to the charming streets of historical Kyoto, to Fukuoka and Osaka, you will have the chance to experience many dimensions of Japanese food culture before embarking on your own journey back at the CIA in Hyde Park, NY.
“Being a part of the Advanced Cooking: Japanese Cuisine class was a really awesome opportunity and such a great addition to my bachelor’s curriculum. My expectations of the course were exceeded and I was able to learn so much about a cuisine that was entirely new to me prior to taking the class.”
— Aubree Hunter, CIA Bachelor’s Degree Student
"Starting with kaiseki, or Japanese haute cuisine, as the base of our curriculum, we explored the various cooking techniques of a traditional kaiseki menu. Seeing the way chef performed every single step, how he approached every ingredient, the rhythm of his pace and the look is his eyes, I understood that everything must be performed with a purpose. Advanced Cooking: Japanese Cuisine is a groundbreaking addition to the teaching philosophy of the CIA, towards the goal of shaping the future leaders of the food industry."
— Jose Lopez Ganem, CIA Bachelor’s Degree Student