Intro to Basic

    Basic Japanese Cuisine class is a three- week course taught by Chef Martin Matysik and Sam Lozoff who assisted chef. In this class we are going to learn the essential dishes and ingredients that make up Japanese Cuisine. These includes rice, dashi, pickled items, tempura, sashimi, and miso soup. We will also be learning basic skills and cooking styles that are used in this cuisine. Cooking styles includes steaming, grilling, deep frying, and more. This class is to slowly expose us to new things and how to properly use the Japanese equipment . We will learn the importance of plating and the presentation of the naturalism of ingredients. We will learn aqnd gain knowledge needed to so we could later on input our own ideas. In short, we will learn the "Japanese" way of cooking. In this class we will learn new knife cuts and work with real Japanese knives. 

My expectation's for this class is that it would be modeled like fundamentals in which we slowly get exposed to the new ingredients and techniques. Rather than speed, the class is more focused on the honing of skills and making each component up to traditional standards and quality. Along with learning different ingredients in Eastern cuisine compared to Western cuisine. From there I want to be able to use the knowledge and skills learned to experiment with the cuisine while still keeping the traditional aspects. I want to learn the proper way to grill and the proper way to use a rice cooker. I want to learn about the special ingredients only used in Japanese/Asian cuisine. I also want to learn how to make sushi and how to properly cut sashimi. I believe that I will become more confident in cooking this cuisine and be able to teach others. I want to be able to gain the skills needed to work in a Japanese restaurant and have a deeper understanding of the cuisine and culture.