Stirred Dishes and Moulded Dishes Course
Nerimono consists of dishes that require thorough stirring during the cooking process.
Yosemono are foods that are cooled and solidified by agar-agar or by gelatin.
As these preparation methods are typically used in cold dishes, they are popular in the hot summer season.
In Japanese cuisine, as occasion demands, nerimono and yosemono can be served as an appetizer to provide a seasonal delicacy, as a palate freshener between dishes, or as a dessert with the use of sweetener or fruits.
Nerimono and Yosemono Techniques:
- Incorporating ingredients such as kudzu root starch, agar-agar, and gelatin into Japanese dishes
- Adjustment of ingredient amounts to vary the finished dish
- Proper and effective presentation of nerimono and yosemono
Recipes from these Lessons:
- Sesame Tofu
- Mountain Yam Jelly
- Flowing Tofu
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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