Steaming Course
This lesson begins with a short discussion on different types of steamers and the pros and cons of each. Next, we will discuss mushimono in more detail; you will learn the many benefits that mushimono can bring to your table.
In addition, you will learn about various serving dishes for your mushimono.We will explain the reasons why the choice of the proper serving vessel is such an important ingredient of Japanese cooking.
Mushimono Techniques:
- Choosing and using steamers in the Japanese kitchen
- The importance of the serving vessel in Japanese cuisine, and how to choose the right one
Recipes from these Lessons:
- Steamed Sea Bream Casserole
- Steamed Red Tilefish and Turnip in Silver Sauce
- Steamed Conger Eel, Kenchin-Style
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
|
