The aim of this program is to have a grasp of the general idea of Japanese cuisine and get the basic cooking skills so that you can cook by yourself when you are back home.

 The lecture about cuisine is a private class by a senior Japanese chef, who has decades of experience in the various kinds of Japanese cuisine area. It’s not about just learning a recipe for a certain food, but the basic cooking techniques, understanding of the connections between cuisine and distinctive seasons and hospitality.

 He will also tell you how to buy ingredients at a market and how to use Japanese cooking tools. One of the lectures especially focuses on cooking with ‘dashi’ broth, which has the very important role for most of Japanese cuisine.

 The program also includes tea tasting session by Tyas Sosen, a Belgian Tea Master who is currently Kyoto-based. You will know the differences of tea varieties such as hojicha (roasted tea), oolong tea etc.

 The lectures will be held at Restaurant ‘Jimi’, which integrates the art of cuisine, tableware and atmosphere in the renovated traditional Japanese building.