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    Japanese Cuisine

    Bachelor’s Degree Concentration

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

    Master basic and advanced techniques for preparing 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. Renowned chef Hiroki Murashima of the Tsuji Culinary Institute will help lead the basic and advanced culinary courses. The concentration also includes a two-day sake certification section and the preparation of a full Kaiseki multi-course dinner

    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 umami-rich dashi, sashimi, yakitori, tempura, and many more essential Japanese ingredients.
    • Prepare classic Japanese dishes and confectioneries.
    • Spend 10 days in Japan, where you’ll tour Tokyo—the city with the most Michelin-starred restaurants in the world—as well as visit the streets of Kyoto and Osaka.
    • Serve family meals in class paired with Japanese beverages.
    “Having the opportunity to go to Japan and really witness the culture was inspiring and unforgettable. Seeing the way these people lived through their food and hospitality was unlike anywhere on earth.”—Isaac Martin, CIA Bachelor’s Degree Student