Japanese Cuisine

    Bachelor’s Degree Concentration


    Japanese Cuisine: A Study of Tradition, Flavor, and Culture

    Sharpen your knife skills and begin to master basic and advanced techniques for preparing umami-rich dashi, sashimi, yakitori, tempura, and many more authentic Japanese delicacies in this CIA bachelor’s degree concentration. Learn about the history and culture of Japan related to the cuisine, and delve deeply into ingredients, techniques, kitchen tools, and aesthetic themes, as you expand your culinary knowledge of this world-famous cuisine. The concentration includes a required ten-day culinary tour of Japan, in addition to three culinary and two liberal arts courses taking place on the CIA campus in Hyde Park. Renowned chef Hiroki Murashima of the Tsuji Culinary Institute will lead the basic and advanced culinary courses in collaboration with CIA Assistant Professor Martin Matysik. Chef Matysik will teach a Japan as Inspiration course that will also include a two-day sake certification section taught by Professor John Fischer. The course will include the preparation of a full Kaiseki multi-course dinner during the final class session of the advanced culinary course.

    Other highlights:

    • Discover the fundamental concepts, history, and skills of Japanese cooking, including knife skills, charcoal grilling, steamed foods, rice cookery, frying, noodle making and more.
    • Learn to make dashi—an essential Japanese ingredient.
    • Prepare classic Japanese dishes and confectioneries.
    • Spend nine days in Japan, where you’ll tour Tokyo—the city with the most Michelin-star restaurants in the world—as well as visit the streets of Kyoto and Osaka.
    • Serve family meals in class paired with Japanese beverages.
    “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