Vinegared Dishes Course
Any fish or vegetable can be used in sunomono, vinegared dishes. The ingredients are first processed, salted or heated, then dressed or marinated in seasoned vinegar.
Sunomono can play a number of roles in Japanese kaiseki cuisine.
Served as a first course in a meal, the refreshing acidic flavor can help stimulate the appetite. In the middle of a meal, it gives a dash of new color between the preceding and following course.
As a last course, just before the rice in a kaiseki meal, sunomono signals a change from the drinking to the eating phase of the meal.
Sunomono Techniques
- Learn the effects of the use of salt and vinegar on various foods
- How to make the major kinds of combined vinegar dressing
- Proper methods for marinating using vinegar
- Proper and effective presentation of sunomono
Recipes from these Lessons:
- Mackerel Marinated in Kelp
- Vinegared Octopus
- Vinegared Crab
- Hirame Flounder Omelet Roll
- Steamed Abalone
- Ark Shell Salad with Miso 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) |
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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