Japanese Cuisine: A Study of Tradition, Flavor, and Culture
With Suntory Visiting Professor of Japanese Studies
If you’re passionate about Japanese cuisine, there’s no better way to experience it than by being there and hearing from an expert. In this concentration, you’ll travel to Japan and experience the country’s ingredients, kitchen tools, and aesthetic themes. You’ll also learn from renowned chef Hiroki Murashima of the Tsuji Culinary Institute, who will help lead your basic and advanced culinary courses. Become a true master of basic and advanced techniques for preparing authentic Japanese delicacies. You’ll even earn sake certification and prepare a full Kaiseki multi-course dinner
Program Highlights:
- Discover the fundamental concepts, history, and skills of Japanese cooking, including knife skills, charcoal grilling, steamed foods, rice cookery, frying, noodle making, and more.
- Learn to make umami-rich dashi, sashimi, yakitori, tempura, and many more essential Japanese ingredients.
- Prepare classic Japanese dishes and confectioneries.
- Serve family meals in class paired with Japanese beverages.
Travel Highlights:
- Spend 10 days in Japan, where you’ll tour Tokyo—the city with the most Michelin-starred restaurants in the world—as well as visit the streets of Kyoto and Osaka.
- View our sample itinerary, including behind-the-scenes access available only through Ѹ connections. See first-hand the production of unique ingredients, experience culinary traditions unchanged for generations, visit terraced rice farms, and (of course) taste, taste, taste!
“Having the opportunity to go to Japan and really witness the culture was inspiring and unforgettable. Seeing the way these people lived through their food and hospitality was unlike anywhere on earth.”—Isaac Martin, Ѹ bachelor’s degree student
Only students in the Food Business Management degree, Applied Food Studies degree, or bachelor’s degree completion program are eligible for this concentration.