Dressed Dishes Course
Aemono are foods that, having been salted, parboiled, simmered or otherwise prepared, are combined with a dressing or sauce which enhances and complements the flavor. Harmony of texture, color, shape, and taste between the ingredients and the dressing is key in the preparation of aemono.
Because the preparation and handling of aemono in Japanese kaiseki cuisine is very similar to that of sunomono (vinegared dishes) the two are often grouped together.
Aemono Techniques
- The importance of preparing ingredients properly
- When to combine the ingredients for the best results
- Proper and effective presentation of aemono
- The varieties of ingredients used for aemono dressings
Recipes from these Lessons:
- Spinach and Taro Stalk with Sesame Seed Dressing
- Horse Mackerel with Unohana Dressing
- Chicken Breast Fillet with Sesame Flavored White Dressing
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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