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.
“The CIA’s New Japanese Culinary Program”—Heritage Radio Network: Japan Eats
“CIA Students Receive Certification from Japanese Government”—Mid Hudson Valley Patch