Basic Dashi Stock and Soups Course
The Foundation of the Japanese Kitchen!
In Japan, the basic cooking stock is called "dashi" stock, and the standard one is made with kelp (seaweed) and dried bonito flakes. Flakes of dried bonito fillets infuse the stock with the distinctive dashi flavor and aroma.
In these lessons, you will learn the essential steps in the preparation of a variety of dashi stocks, the foundation for all Japanese soups. We will demonstrate how to prepare some typical soups using the dashi stocks.
A Variety of Dashi Stocks:
- Kelp and Bonito Dashi Stock
- Primary Dashi Stock
- Secondary Dashi Stock
- Sardine Dashi Stock
- Shrimp Dashi Stock
- Kelp Dashi Stock
Recipes from these Lessons:
- Prawn Ball in Clear Soup
- Hamo Fish in Thickened Clear Soup
- Prawn Taro in White Miso Soup
- Red Miso Soup with Tofu and Wakame Seaweed
- Oyster Shinjo in Combined Miso Soup
- Sea Bream Consommé
Bonus Discussion:
- The traditional role of soups in the Japanese meal
Requirements to Pass:
- Attendance at least 75% of scheduled classes ( 1 day intensive course )
- Skill test grade, A or B
- Final test score, 80 or more
Class schedule:
8:00 AM to 1:00 PM (5 hours a day)
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View a selection of our courses:
Professional Sushi Course I
Professional Sushi Course II
Advanced Sushi Course
Traditional Teppanyaki Course
Basic Dashi Stock and Soups Course
Preparing Sashimi Course
Simmering Course
Broiling Pan Frying and Baking Course
Steaming Course
Deep Frying Course
Vinegared Dishes Course
Dressed Dishes Course
Stirred Dishes and Moulded Dishes Course
Noodles Course
Rice Dishes Course
Eggs Course
Beef Course
Poultry Course
Japanese Serving Dishes and Food Presentation Course
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