Sharpen your knife skills and master techniques for preparing nigari, umami-rich dashi, hand-cut noodles, and many more Japanese delicacies in this CIA bachelor’s degree elective. Learn all about Japanese food culture, ingredients, techniques, kitchen tools, and aesthetic themes as you expand your culinary knowledge of this world-famous cuisine. Renowned chef Hiroki Murashima of the Tsuji Culinary Institute will lead the course in collaboration with CIA Assistant Professor Martin Matysik. After building your expertise in CIA kitchens, you’ll travel to New York City and experience Japanese cuisine at some of the most acclaimed restaurants. The course will culminate in the preparation of a full Kaiseki multi-course dinner during the final class session.
“The CIA’s New Japanese Culinary Program”—Heritage Radio Network: Japan Eats
“CIA Students Receive Certification from Japanese Government”—Mid Hudson Valley Patch