Basic Shojin Cooking Courses Tokyo Cook Class No. Class title Details (key items to learn) Duration Fee(JPY) I Introduction to Keiseki and &Men Lecture focusing on basics of kajseki and shoji cuisine. For kaiseki basics. the instructor will teach the history of how kaiseld style cuisine was establisect menu structure. tablewares and presentation. Shojin lecture will be provided focusing on the philosophy of exact and the unique methods and characteristics of shojin. This class gives students a deeper understanding of the two major high end Japanese cuisine styles. A full course meal from Restaurant Shojin Sougo will be given with this class. 3hrs 30.2)0 50.0 CO 2 Das/Vend Japanese Seasonings 0 Proper Japanese broth (dash?) Detailed instruction on how to make three key dashis (kelp broth. khtban-dashi and &ban-dash) and the different types and quaky of kelp and dried bonito (not used for vegan request) and their usages. 2) Japanese seasonings Detailed instruction on key Japanese seasonings such as misc.. their 6i,„ 70 000 T20 000 soy sauce. mirin and sake and appropriate and various usagse. Demonstration on how to add flavor in dashiwill be given 3) Proper dash.' proportions for soup. and light and thick sauce The base of Japanese flavors consist of a combination of duty and key seasoning ingredients such as soy sauce. miso and mein. In this class. you will learn appropriate dashiproportions for soup. light and thick sauce. and how to use each soup/sauce in different dishes. Students will learn two grilled dishes. and one simmered dish. 3 Preparation Technique (through Steamed Dish) I) Preparation of Ingredients Instructions on cutting methods and knife skills on a variety of Japanese ingredients in order to maintain the ingredient's color. as well as adding flavor as a preparation. 2) Steamed ash Preparation techniques will be taught by cooking one of the most popular steamed dish...C/IJIVAIP-mushi" (egg custard