Simmering Course
Nimono, or simmered foods, are foods cooked in a boiling broth such as dashi stock or seasoned dashi stock, which transfers heat and flavor to the ingredients through convection. Traditionally served halfway through the meal, nimono is an integral part of Japanese cooking.
In a professional Japanese kitchen, the chef in charge of nimono is called the "Nikata." The "Nikata's" role is so important that a cook is considered a full-fledged chef only once he or she masters this difficult area.
At first glance, the preparation of dishes through the simmering method may seem relatively simple. However, as you will learn, it is an intricate process that requires the utmost attention to detail.
Techniques in These Lessons:
- "Vase-gutting": how to gut a fish using chopsticks
- Blanching the fish
- "Daimyo": filleting (with a flathead fish)
- How to prepare vegetables for nimono
Recipes from these lessons:
- Rockfish Nitsuke
- Sea Bream Ara-daki
- Flathead Age-ni
- Daikon White Radish Fukume-ni with Shrimp Sauce
- Simmered Bamboo Shoots, Tosa-Style
- Eggplant Age-ni
Bonus Discussions:
- Unique Japanese cooking utensils
- How to present Japanese food at the table
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) |
Contact us today...
For immediate assistance, please call us directly on phone number 01638 602530 - Or click here
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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