Sushi and Washoku
Course (2 years)
Students learn the five tastes (sweet, pungent, salty, bitter and sour), five colors (red, blue, yellow, white and black) and five methods (grilling, boiling, steaming, frying and raw food) in line with seasonal Kaiseki ryori (traditional Japanese cuisine course). They also learn the basic Sushi techniques required to prepare different types of Sushi, mainly the traditional Edo-style Nigiri-zushi as well as Maki-zushi and Chirashi-zushi (scattered sushi). Students also study the cultural background knowledge vital to understanding the formation of Washoku, including utensils, tableware and tea.